Southwestern Cauliflower Rice Bowls with Prawns

These bowls are piled with juicy prawns, avocado, black beans, and corn, all layered on a bed of healthy and nutritious cauliflower rice, then topped off with a delightfully creamy avocado crema. These bowls make fabulous prep-ahead lunches or dinners too!

NUTRITIONAL INFO PER SERVE (4 serves)

  402 Cal | 20g Fats | 28g Carbs | 32g Protein

INGREDIENTS

• 450g large prawn, peeled and deveined

• 1 tablespoon finely chopped chipotle chilli in adobo

• 3 tablespoons avocado oil, divided

• 1 avocado, pitted and peeled

• ½ cup roughly chopped coriander, plus 2 tablespoons, divided

• 4 tablespoons low-fat plain yoghurt

• 1 tablespoon lime juice

• ½ teaspoon salt, divided

• ¾ teaspoon ground cumin, divided

• ¾ teaspoon garlic powder, divided

• 4 cups cauliflower rice (see Tip)

• 4 spring onions, sliced

• 2 tablespoons water

• 1 cup canned no-salt-added black beans, rinsed and warmed

• 1 cup fresh or frozen corn kernels, warmed

• Lime wedges for serving 

STEP BY STEP

1. Stir prawns, chipotle and 1 tablespoon oil together in a medium bowl. Set aside.

2. Place avocado, 1/2 cup coriander, yoghurt, lime juice and 1/8 teaspoon salt in a mini food processor. Process until mostly smooth and set aside in a bowl.

3. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the prawns and cook, stirring once or twice, until just cooked through, about 4 minutes. Transfer to a bowl and cover to keep warm. Add the remaining 1 tablespoon of oil, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder and 1/4 teaspoon salt. Stir to combine. Add cauliflower rice, spring onion and water. Cook, stirring, until tender, about 5 minutes.

4. Combine beans with the remaining 1/4 teaspoon cumin, 1/4 teaspoon garlic powder and 1/8 teaspoon salt in a small bowl. Combine corn and the remaining 2 tablespoons of cilantro in another small bowl.

5. To serve, divide the cauliflower mixture among 4 bowls. Top with the prawns, beans, corn and avocado crema.

Tip: To make your own cauliflower rice, working in batches, pulse 8 cups of cauliflower florets in a food processor until chopped into rice-size pieces. 

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