Mango Prawn Poke Bowl (210 )
A refreshing cool dish for hot summer days, mangoes contain a high level of gallotannins and mangiferin which are potent antioxidants.
Ingredients
High fibre - 8 grams of fibre per serve
| 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 |
| Dressing |
| 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 |
Low fibre - 4 grams of fibre per serve
| 1 large avocado cut into chunks |
| 1 mango cut into chunks |
| 2 1/2 cup cooked & cooled 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 baby spinach leaves |
| 1/2 cup finely chopped parsley |
| Dressing |
| 1 teaspoon lemon grass 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
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 to make it into a vegetarian or vegan recipe.
Nutrition facts
diet vegetarian Vegan gluten free lactose free
Per Serving
