Prawn and Veggie Buddha Bowl
https://foodloversmarket.co.za/recipes/prawn-and-veggie-buddha-bowl/
Indulge in a delightful Prawn and Veggie Buddha Bowl, featuring tender prawns tossed in garlic and parsley, pickled red onions, fluffy quinoa, sliced avocado, carrots, cucumber, roasted butternut, red cabbage, and spring onions. Topped with toasted sesame seeds and a squeeze of lime, this wholesome bowl is completed with a dollop of creamy Kewpie Mayonnaise. Prepare this vibrant and balanced meal in just over an hour for a satisfying lunch or dinner.
Cooking Methods
- Frying
Serves
2Prep Time
15 minutesCooking Time
10 minutesIngredients
For the Prawns:
- 30 ml butter
- 225 g Food Lover’s Market Vannamei Prawn Meat, defrosted
- 1 garlic clove, crushed
- 30 ml (2 Tbsp) fresh parsley, finely chopped
- Salt and pepper, to taste
For the Buddha Bowl:
- ½ red onion, thinly sliced
- 80 ml (1/3 cup) vinegar
- 500 ml (2 cups) quinoa, cooked
- 1 avo, halved and thinly sliced
- 1 – 2 carrots, thinly sliced lengthways
- 1/4 cucumber, thinly sliced lengthways
- ½ a butternut, cubed and roasted
- 250 ml (1 cup) red cabbage, thinly sliced
- 1 spring onion, thinly sliced
- Toasted sesame seeds, to garnish
- Lime, to garnish
- Kewpie Mayonnaise, to taste
Directions
For the Prawns:
- In a frying pan over medium heat, melt the butter and add the prawns. Fry for a minute and then add the garlic, parsley and seasoning and fry for another 3 – 5 minutes. Set aside for later.
- In a small bowl, combine the red onion and vinegar and mix well. Allow to sit for 30 – 45 minutes until the red onion is soft and nicely pickled.
- In your bowls of choice, add the quinoa as your base to the buddha bowl. Top with avo, carrots, cucumber, butternut, red cabbage and the prawns. Garnish with spring onions, sesame seeds, lime and the kewpie mayonnaise. Dig in and enjoy!
