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20 Minute Mexican Fiesta Bowl. Perfect meal-prep bowl for lunches on the go. For me personally, Sunday is Meal Prep Day! I prep my lunches for 3 days choosing a meal prep bowl, then have an easy wrap or leftovers for Thursday-Friday. Set yourself up for a great week of staying on track and get meal prepping these gorgeous bowls.
Serves: 4 Time: 20 minutes
Ingredients
450g King Prawns, peeled
OR 3 chicken breasts, sliced
2 Packs of Microwavable Rice
2 Teaspoons each Garlic & Chilli Powder
3 Tablespoons Olive Oil
2 Limes, 1 juiced
1 Teaspoon Smoked Paprika
1 Avocado, Sliced
1 Handful of Coriander, chopped
Pineapple Salsa
1 Large Can Of Pineapple, diced
1 Red Pepper, diced
1 Handful of Fresh Coriander
1 Garlic Clove, minced
1 Lime, juiced
For Lunch Mon + Tues
You can make ahead on Sunday
Can be eaten hot or cold
Serving Suggestion
Serves 2 people for 2 days lunches
Alternatively, halve the recipe.
If you prefer, you can swap the rice for a wrap and take to work as a burrito wrapped in tinfoil
Method
Add one tablespoon of oil to a large non stick pan over high heat. While that heats up, lay the prawns (or chicken) on some kitchen paper and pat dry.
Season prawns/chicken with the garlic, chilli, paprika, and salt and pepper.
Then add to the hot pan, 1-2 mins per side. You may need to do this in batches. (Add a few extra minutes if you're using chicken). Once cooked remove from the pan and set aside.
Heat the rice according to the pack instructions. Empty the packs into a bowl. Add the juice of one lime, a handful of coriander and mix well.
Serve the prawns/chicken in bowls, on top of the rice. Mix the Pineapple Salsa ingredients together, then add to the bowls with the avocado, extra coriander and a wedge of lime. Make sure you squeeze some lime over the avocado to prevent from going brown.
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Hope you loved it!
Rosie ❤️
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