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
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)
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.
