Mango Prawn Poke Bowl

A refreshing cool dish for hot summer days, mangoes contain a high level of gallotannins and mangiferin which are potent antioxidants.  



1 large avocado cut into chunks
1 mango cut into chunks
2 cups cooked brown rice
1/2 cup cooked wild rice
120 grams edamame beans
1 large tomato cut into small chunks
400 grams cooked prawns chopped into small bites (replace with 400 grams of Soyco® Thai tofu for vegans)
75 grams rocket leaves
1/2 red onion peeled and finely sliced
1/2 cup finely chopped parsley
1 teaspoon lemongrass pulp
1 crushed minced garlic clove
60 ml extra virgin olive oil
50 ml fresh lime juice
salt and pepper to taste

Mango Prawn Poke Bowl Directions

Mix the cooled brown rice with the cooked wild rice.

For each bowl, arrange the ingredients edamame beans, mango chunks, rice, avocado, tomato, prawns (or tofu), rocket leaves, separately then sprinkle onion and chopped parsley on top.

In a clean jar add the dressing ingredients and firmly close the lid and give them a good shake to blend the mixture, pour an even portion over the ingredients in each bowl.

Recipe notes

Prawns can be replaced with Thai flavoured tofu for vegans.

Nutrition facts

diet vegetarian Vegan gluten free lactose free

Per Serving

Fibers (g): 8g

Related Information

Share your colonoscopy experience

My Colonoscopy Experience

Bowel Care Nurses

Bowel Care Nurses

Order a Screening Test

BowelScreen Australia