Name: Chipotle & lime prawn burrito bowls
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1 red onion finely sliced; 2 tbsp apple cider vinegar; ½ tsp caster sugar; 250g leftover cooked rice; 1 lime zested and juiced, plus extra lime wedges to serve (optional); 4 spring onions finely sliced; 400g can kidney beans drained and rinsed; 198g can sweetcorn drained; 1 avocado stoned, peeled and sliced; 2 large tomatoes finely chopped; 2 tbsp low-fat crème fraîche; ½ small bunch of coriander roughly chopped; ½ tsp chilli flakes (optional); 2 tsp chipotle paste; ½ tsp honey; 1 lime zested and juiced; 1 tsp olive oil; 125g cooked king prawns

1 red onion
finely sliced
2 tbsp apple cider vinegar
½ tsp caster sugar
250g leftover cooked rice
1 lime
zested and juiced, plus extra lime wedges to serve (optional)
4 spring onions
finely sliced
400g can kidney beans
drained and rinsed
198g can sweetcorn
drained
1 avocado
stoned, peeled and sliced
2 large tomatoes
finely chopped
2 tbsp low-fat crème fraîche
½ small bunch of coriander
roughly chopped
½ tsp chilli flakes
(optional)

For the prawns

2 tsp chipotle paste
½ tsp honey
1 lime
zested and juiced
1 tsp olive oil
125g cooked king prawns

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.