Garlic & Coriander Prawn Buddha Bowl

This 30 minute Buddha Bowl recipe is a balanced, healthy lunch or dinner meal that comes together in no time! It’s a flavourful combo of healthy grains, prawns and veggies with a creamy, citrusy yogurt dressing. 

Ingredients

Buddha Bowl:

150g large prawns
1 large portobello mushroom (sliced)
1/2 courgette (sliced)
30g of grains (I used a mix of red & white quinoa & bulgar wheat)
Large handful of kale (washed & drained)
100g of black beans(washed & drained)
3 cloves of garlic (roughly chopped)
Large handful of coriander (roughly chopped)
Small cube of butter
Coconut oil for frying

Dressing (optional):

Squeeze of lemon juice
A big dollop of natural Greek yoghurt
Sprinkle of chopped coriander

Method

1. Add the grains to a small amount of boiling water (I also add 1/4 of a veggie stock cube for extra flavour) & simmer for 20-30mins until cooked.

2. While the grains are cooking, add a small amount of coconut oil to a pan over medium heat and fry 1/2 the garlic, mushrooms & courgette together until cooked.

3. Add the kale to a pot with boiling water and cook for 5-7 minutes. Once cooked, drain the water & put the kale back in the pan with a small cube of butter, a squeeze of lemon juice & sprinkle of salt & pepper.

4. Add the rest of the garlic and a small cube of butter to a frying pan over medium heat, then add the prawns and cook until they are white/orange. Finally add the coriander and fry for a further 2 minutes.

5. Put the black beans into a microwave proof jar and pop in the microwave for 2 minutes.

6. Once the grains are cooked drain the excess water and mix in the black beans.

7. Add the black bean & grain mix to your bowl, followed by the kale, then the mushrooms & courgettes, lastly add the garlic & coriander prawns on top.

8. If you want a dressing to go with it, in a small bowl mix together the dressing ingredients and add to your bowl.

Enjoy x