Chilli Prawn and Avocado Macro Bowl
Course
Main Dish
Servings
4
Servings
4
Ingredients
1
cup
uncooked freekeh
or use any wholegrain such as brown rice
300
grams
raw peeled prawns
1/2
tsp
chilli flakes
1
tsp
garlic
1
lime
zested
1
tbsp
sesame oil
200
grams
snow peas
200
grams
sugar snap peas
1
avocado
peeled and de-seeded
Instructions
Cook freekeh as per packet instructions.
Place the raw prawns into a bowl with the chilli flakes, garlic, lime zest and sesame oil.
Heat a large fry pan, and once the pan is hot carefully tip the prawns into the pan. Cook for 1-2 minutes on each side.
Steam the snow peas and sugar snap peas on the stove or in the microwave until tender crisp.
Portion the freekeh, prawns and greens across 4 bowls, and serve with fresh lime and avocado.
Store leftovers in an airtight container in the fridge for up to 4 days.
Recipe Notes
320 calories per serve
Print Recipe
Chilli Prawn and Avocado Macro Bowl
Votes:
5
Rating:
4.6
You:
Rate this recipe!
Course
Main Dish
Servings
Ingredients
1
cup
uncooked freekeh
or use any wholegrain such as brown rice
300
grams
raw peeled prawns
1/2
tsp
chilli flakes
1
tsp
garlic
1
lime
zested
1
tbsp
sesame oil
200
grams
snow peas
200
grams
sugar snap peas
1
avocado
peeled and de-seeded
Course
Main Dish
Servings
Ingredients
1
cup
uncooked freekeh
or use any wholegrain such as brown rice
300
grams
raw peeled prawns
1/2
tsp
chilli flakes
1
tsp
garlic
1
lime
zested
1
tbsp
sesame oil
200
grams
snow peas
200
grams
sugar snap peas
1
avocado
peeled and de-seeded
Votes:
5
Rating:
4.6
You:
Rate this recipe!
Instructions
Cook freekeh as per packet instructions.
Place the raw prawns into a bowl with the chilli flakes, garlic, lime zest and sesame oil.
Heat a large fry pan, and once the pan is hot carefully tip the prawns into the pan. Cook for 1-2 minutes on each side.
Steam the snow peas and sugar snap peas on the stove or in the microwave until tender crisp.
Portion the freekeh, prawns and greens across 4 bowls, and serve with fresh lime and avocado.
Store leftovers in an airtight container in the fridge for up to 4 days.
Recipe Notes
320 calories per serve