Spicy Prawn & Avocado Burrito Bowls

Spicy Prawns

• 800g Prawn Meat defrosted
• 4 cloves garlic crushed
• 2 tsp smoked paprika
• 1 tsp smoked chilli flakes
• 1 tsp cumin
• 2 small chillies, seeded and finely chopped
• 1 tsp salt
• 3 tbsp B-well canola oil
• Juice of 1 lime

Burrito Bowls

• 2 cups brown rice, cooked according to packaging’s instructions
• 1 can corn kernels
• 2 avocados, halved, peeled and cut into slices
• Freshly ground salt and pepper
• Freshly chopped coriander for garnishing
• Lime wedges for serving

Salsa Beans

• 1 can red beans, drained
• 1 small clove garlic, crushed
• 1 red spring onion, finely chopped
• 1 tbsp fresh coriander, finely chopped
• 1 small chilli, seeded and finely chopped
• 1 tbsp fresh coriander, finely chopped
• Juice of 1 lime
• 1 tbsp olive oil
• 2 tbsp pineapple juice

• First, prepare the brown rice, corn, salsa beans and avocado.

Salsa Beans

• Mix the garlic, chilli, spring onion, coriander, lime juice, olive oil and pineapple juice together in a bowl. Season with salt and pepper, then add the red beans and gently toss together.

Spicy Prawns

• Place the defrosted prawn meat in a bowl.
• Sprinkle the crushed garlic, smoked paprika, smoked chilli flakes, cumin, chopped fresh chillies and salt over them. Using your hands, toss all the ingredients together.
• Heat canola oil in a large pan, on a med-high heat and add the seasoned prawns. Cook for 4-6 mins, turning them during this time.
• Just before removing them from the pan, toss through the lime juice.

To Assemble

• Spoon a couple of tablespoons of brown rice into 4 bowls, then next to that a portion of corn, a portion of salsa beans and a portion of spicy prawns.
• Fan out the sliced half avocado next to the prawns. Season all the bowls with freshly ground salt and pepper. Garnish with fresh coriander and lime wedges.