PRAWN FAJITA BOWLS
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Swap out the usual tortillas with rice to make these easy prawn fajita bowls. They’re packed with veggies, flavour and goodness.

Prawn fajita bowls with avocado, Greek yoghurt and lime.

The fajita-style veggies get roasted in the oven while you prepare a seasoning for the prawns and corn.

Pop these in the oven too, and get the serving ingredients together. Then, lay out the ingredients and let everyone build their own bowl.

A low stress, low effort and easily customised meal. Also, totally delicious! Check out the recipe notes for alternatives to prawns.

 

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Prawn fajita bowls with avocado, Greek yoghurt and lime.

PRAWN FAJITA BOWLS

Keyword: MAIN MEALS, SEAFOOD
Difficulty: Easy
Ready In: 35 minutes
Serves: 4

These easy prawn fajita bowls are packed with veggies, flavour and goodness. A low effort and easily customised meal.

QUICK PRINT

Ingredients

ROAST VEGGIES

  • 1 orange capsicum
  • 1 red capsicum
  • 1 brown onion
  • 2 tsp olive oil

PRAWNS

  • 400 g shelled raw prawns (14oz)
  • 400 g can whole corn kernels (14oz)
  • 1 Tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

TO SERVE

  • 2 x 250 g microwave pouches brown rice (2 x 8.8oz)
  • 1 large avocado
  • 2 handfuls fresh coriander
  • 60 g mixed salad (2.1oz)
  • 1/2 cup unsweetened Greek yoghurt (125ml)
  • 1 lime, cut into wedges

Instructions

  1. Preheat oven to 190ºC (375ºF) fan bake and line two oven trays with baking paper.

  2. MAKE ROAST VEGGIES

    Slice capsicums into strips and cut onion into thin wedges. Arrange in a single layer on one of the prepared trays. Drizzle with oil and season with salt and pepper. Roast for 15 minutes.

  3. PREPARE PRAWNS

    Meanwhile, place prawns in a bowl. Drain corn well and add to bowl. Drizzle with oil. Mix together oregano, garlic powder, cumin, paprika, salt and pepper and sprinkle over prawns and corn. Toss to combine. Arrange on second prepared tray. 

  4. When veggies have cooked for 15 minutes, place prawns in oven (above veggies) and roast for 10 minutes, until cooked through.

  5. PREPARE SERVING INGREDIENTS

    Microwave rice according to instructions on the packet. Mash avocado and season with a little salt and pepper. Roughly chop coriander and stir into cooked rice.

  6. SERVE

    Divide rice and mixed salad between individual serving bowls. Top with roast veggies, prawns and corn and generous dollops of avocado and yoghurt. Serve with lime wedges and an extra sprinkle of coriander, if desired.

Recipe Notes

WINE MATCH: A Pinot Gris.
GLUTEN-FREE OPTION: This meal is naturally gluten-free.
INGREDIENT SWAPS / NOTES: If you don’t like prawns, you could swap these for diced firm white fish fillets. For a non-seafood option, use diced boneless, skinless chicken thighs - increase quantity to 500g / 1lb 2oz and place in oven at the same time as the roast veggies (25 minutes total cooking time). Mixed salad is pre-bagged salad that usually includes lettuce, red cabbage and carrot. Grated cheese makes a nice addition to this meal!
STORING AND REHEATING: Rice, roast veggies and prawns can be stored together and reheated in the microwave. Add salad, avocado, yoghurt and lime just before serving.

 

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