Photo of Mexican prawn, quinoa and rice bowl by WW

Mexican prawn, quinoa and rice bowl

13
9
9
SmartPoints® value per serving
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
1
Difficulty
Easy

Ingredients

corn

50 g, (½ cob) in husk

SunRice Quick Cup, Brown Rice and Quinoa

1 serve(s), (125g)

green prawns

100 g, peeled, tail intact

reduced-salt taco seasoning mix

2 tsp

canned black beans, rinsed, drained

75 g, (buy 1 x 125g can)

cherry tomato

80 g, quartered

green cabbage

30 g, finely shredded

avocado

1 tbs, mashed

lime juice

1 tbs

extra light sour cream

1 tbs

taco sauce

1 tbs

fresh coriander

1 tbs, sprigs to serve

oil spray

1 x 3 second spray(s)

Instructions

  1. Place corn on a microwave-safe plate and microwave on High (100%) for 2–3 minutes. Cool, then remove and discard husk. Cut kernels from cob.
  2. Microwave a rice and quinoa following packet instructions.
  3. Meanwhile, toss prawns and taco seasoning in a bowl. Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Cook prawns, turning, for 2–3 minutes or until cooked through.
  4. Arrange corn, rice mix, black beans, tomatoes, and cabbage in a bowl. Top with prawns, mashed avocado, lime juice, sour cream and taco sauce. Top salad with a fresh coriander sprig to serve.

Start eating better than ever!