Prawn Fajita Bowl

Ingredients

• Cooked rice (basmati or brown) 200g
• King prawns, peeled and deveined 200g
• Bell peppers (mixed colours), sliced 2
• Red onion, thinly sliced 1/2
• Olive oil 2 tbsp
• Fajita seasoning 1.5 tbsp
• Lime, juice of 1/2
• Avocado, sliced 1/2
• Salsa 3 tbsp
• Fresh coriander, chopped small bunch

Method

1. Divide the cooked rice between two serving bowls.
2. In a medium bowl, toss the prawns with 1 tbsp of olive oil, the fajita seasoning, and the lime juice. Set aside.
3. Heat the remaining 1 tbsp of olive oil in a large frying pan or wok over a medium-high heat.
4. Add the sliced bell peppers and red onion to the pan. Stir-fry for 5-7 minutes until tender-crisp.
5. Add the seasoned prawns to the pan with the vegetables. Cook for 3-4 minutes, stirring, until the prawns are pink and cooked through.
6. Divide the prawn and vegetable mixture evenly between the two bowls, topping the rice.
7. Garnish each bowl with sliced avocado, a dollop of salsa, and a sprinkle of fresh coriander.