Prawn, mango and avocado poke bowls
Ditch those drab lettuce leaves and, instead, fuel yourself with fresh fish, veggies and fresh mango. Sounds good, right? This trendy poke bowl is fresh yet full of flavour.
And it gets even better when you remember that the benefits of fish are well-proven. Prawns are a rich source of high-quality protein and minerals such as iodine, an essential nutrient for cognitive function and thyroid health. The wholegrain rice is a source of fibre and B vitamins which help to convert the food we eat into energy.
This lunchbox can be whipped up within minutes, using fresh ingredients or even leftovers from the fridge and you can get creative with different toppings! Poke bowls really aren’t just for restaurants…
#LilyLunchBox for successful living
Ingredients (serves 2)
120g brown rice, rinsed and drained
200g cooked prawns
1 avocado, cut into chunks
½ mango, skin removed and cut into chunks
100g cucumber, sliced
A handful of radishes, sliced
2 spring onions, finely chopped
1 tbsp sesame seeds, to serve
For the soy and lime dressing
2 tbsp sesame oil
1 tbsp lime juice (roughly ½ a lime)
1 tbsp soy sauce
1 tsp fresh ginger, grated
1. Cook the rice as per the packet instructions. Once cooked, drain immediately and rinse with cold water until the rice is cold. Drain and set aside.
2. To make the dressing, put the sesame oil, lime juice, soy sauce and ginger in a small bowl and whisk to combine.
3. To serve, simply divide everything between two bowls or lunchboxes and drizzle over the dressing.
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