Beetroot tabbouleh
Make the most of beetroot with this super-speedy no-cook tabbouleh, with mint, parsley and lemon flavours, plus cucumber, tomatoes and red onion
Chipotle & lime prawn burrito bowls
- Preparation and cooking time
- Prep:
- plus at least 1 hr pickling
- Easy
- Serves 2
Skip to ingredients
- 1 red onionfinely sliced
- 2 tbsp apple cider vinegar
- ½ tsp caster sugar
- 250g leftover cooked rice
- 1 limezested and juiced, plus extra lime wedges to serve (optional)
- 4 spring onionsfinely sliced
- 400g can kidney beansdrained and rinsed
- 198g can sweetcorndrained
- 1 avocadostoned, peeled and sliced
- 2 large tomatoesfinely chopped
- 2 tbsp low-fat crème fraîche
- ½ small bunch of corianderroughly chopped
- ½ tsp chilli flakes(optional)
For the prawns
- 2 tsp chipotle paste
- ½ tsp honey
- 1 limezested and juiced
- 1 tsp olive oil
- 125g cooked king prawns
Nutrition: Per serving
- kcal564
- fat18g
- saturates5g
- carbs70g
- sugars18g
- fibre14ghigh
- protein23g
- salt1.7g
Method
step 1
Mix the red onion with the vinegar, sugar and a pinch of salt. Cover and leave to pickle for at least 1 hr or overnight. To prepare the prawns, mix the chipotle paste, honey, lime zest and juice and oil together, then toss in the prawns until they’re coated in the mixture.
step 2
Put the leftover rice in a large bowl and mix with the lime zest and juice, most of the spring onions and the kidney beans. Season lightly. Spoon the mixture into two shallow bowls.
step 3
Top the rice with the pickled red onions, spiced prawns, sweetcorn, sliced avocado, the remaining spring onions and tomatoes. Spoon the crème fraîche on top, then serve with the coriander and a sprinkling of chilli flakes, if you want it spicy. Serve the extra lime wedges on the side for squeezing over, if you like.
