Mango Prawn Poke Bowl (211 )
A refreshing cool dish for hot summer days, mangoes contain a high level of gallotannins and mangiferin which are potent antioxidants.
Ingredients
Ingredients
| 1 large avocado cut into chunks |
| 1 mango cut into chunks |
| 2 1/2 cups white basmati rice |
| 6 tablespoons peeled shredded carrot |
| 400 grams cooked prawns chopped into small bites (replace with 400 grams of Soyco® Thai tofu for vegans) |
| 50 grams spinach leaves |
| 1/2 cup finely chopped parsley |
| Dressing |
| 1 teaspoon lemongrass pulp |
| 1 teaspoon powdered garlic |
| 60 ml extra virgin olive oil |
| 50 ml fresh lime juice |
| salt and pepper to taste |
Mango Prawn Poke Bowl Directions
For each bowl, arrange the ingredients white rice, mango chunks, avocado, shredded carrot, prawns (or tofu), baby spinach leaves, separately then sprinkle 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): | 4g |
