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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 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
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