Spicy vege, prawn and buckwheat bowl
Nutrition Info.(per serve)
- ½ cup buckwheat
- 2 lemons (juice of 1, plus wedges, to serve)
- 2 teaspoons reduced-salt soy sauce
- 2 teaspoons mirin (see tips)
- 1 teaspoon sesame oil
- ½ teaspoon chilli flakes, plus a sprinkle for garnish
- spray oil
- 150g prawns, shells and tails removed (thawed if frozen)
- ¼ red cabbage, finely sliced
- 2 small carrots, peeled in ribbons
- 2 cups chopped lettuce
- ½ cup edamame beans, thawed
- ½ avocado, chopped
Total fat 24g
Saturated fat 3g
Dietary fibre 13g
1 Cook buckwheat following packet instructions. Set aside and keep warm.
2 In a bowl, combine lemon juice, soy sauce, mirin, sesame oil and chilli flakes and set aside.
3 Spray a frying pan with oil and set over a high heat. Add prawns to pan and cook, stirring, for 3-4 minutes, until cooked. Remove from pan and, when cool enough to handle, chop roughly. In a bowl, place prawns and add half of the dressing. Gently toss.
4 In another bowl, combine cabbage, carrots and lettuce. Add remaining dressing and toss. Divide salad between 2 bowls. Add buckwheat, edamame beans, avocado and dressed prawns. Top with chilli flakes and lemon wedges.
Make it gluten free: Check soy sauce and mirin, if using, are gluten free.
Make it vegan: Use chopped tempeh instead of prawns. Check mirin is vegan.
Make it low FODMAP: Swap buckwheat for brown rice, limit red cabbage to ¾ cup per serve, and reduce avocado to 30g per serve (about ¼ avocado total).
Find mirin in the supermarket international aisle, or substitute with ½ teaspoon sugar.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.