Fruity mango and prawn bowl with wild rice

Fruity mango and prawn bowl with wild rice: a fresh recipe with prawns, mango, cherry tomatoes, spring onions, chilli and lime juice.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 550 kcal per serving
• Protein: 40 g
• Fat: 15 g
• Carbs: 70 g

Ingredients

• 100 g wild rice
• 250 g prawns
• 1 ripe mango
• 100 g cherry tomatoes
• 1 bunch of spring onions
• 1 chilli
• 1 tbsp lime juice
• 1 tbsp coconut oil

Method

You’ll need: frying pan · saucepan · chopping board · knife

1. Wash the wild rice thoroughly and cook it in lightly salted water according to the packet instructions until done.
2. Rinse the prawns. Slice the chilli into thin rings, halve the cherry tomatoes and slice the spring onions into thin rings.
3. Peel the mango and dice the flesh.
4. Heat the coconut oil in a frying pan and briefly fry the prawns with the chilli rings until pink and just cooked through.
5. Fluff up the wild rice and divide it between bowls. Arrange the prawns, mango, cherry tomatoes and spring onions on top.
6. Serve the bowl with lime juice as a fresh finish.

Good to know

This bowl is fresh, juicy and pleasantly light. Sweetness, heat and lime work together without any fuss.

Swaps

Wild rice → quinoa (more protein and magnesium); mango → papaya (also provides vitamin C); coconut oil → olive oil (more monounsaturated fats)

Allergens

The dish contains crustaceans as an allergen. For children, leave out the chilli and cook the prawns through well; in pregnancy, only use fully cooked prawns.

Dairy-free recipes