May 11, 2018

These bowls are not only healthy and full of nutrition, they are also totally yummy. Who can resist the big bold flavours of spicy prawns paired with tangy salsa beans, creamy avocado and corn, all served on a bed of nutty brown rice. These burrito bowls are guilt free, mouthwatering pleasure.

  • Prep: 20 mins
  • Cook: 5 mins
  • Yields: 4 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, drained

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 small chilli, seeded and finely chopped

1 red spring onion, finely chopped

1 tbsp fresh coriander, finely chopped

Juice of 1 lime

1 tbsp olive oil

2 tbsp pineapple juice


1First, prepare the brown rice, corn, salsa beans and avocado.

Salsa Beans

1Mix the garlic, chilli, spring onion, coriander, lime juice, olive oil and pineapple juice together in a bowl.

2Season with salt and pepper, then add the red beans and gently toss together.

Spicy Prawns

1Place the defrosted prawn meat in a bowl.

2Sprinkle the crushed garlic, smoked paprika, smoked chilli flakes, cumin, chopped fresh chillies and salt over them.

3Using your hands, toss all the ingredients together.

4Heat 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.

5Just before removing them from the pan, toss through the lime juice.

To Assemble

1Spoon 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.

2Fan out the sliced half avocado next to the prawns. Season all the bowls with freshly ground salt and pepper.

3Garnish with fresh coriander and lime wedges.

Serve with sour cream, if you are feeling a little indulgent. Or replace the rice with low-carb caulirice, or high protein quinoa.