prawn rainbow bowl
Ingredients
- 2 pots Veetee sticky rice or 260g sticky rice
- 150g cooked prawns
- 80g avocado
- 60g sugar snap peas
- 50g broccoli florets
- 80g fresh mango
- 150g (raw weight) sweet potato
- 25g light mayo
- 1 tsp sriracha sauce
- 1 tsp maple syrup
- Juice of half lime
- 1 box of 12 seaweed thins (itsu brand) or nori sheets
- Optional: sesame seeds, spring onion, chilli, coriander
Method
- Cook the sticky rice as per packet instructions and leave to cool.
- Preheat oven to 200 degrees Celsius and start by roasting your sweet potato or hard veg for 20 mins.
- After 20 mins, add the broccoli and roast for a further 10 mins.
- Mix the mayo, sriracha, maple syrup, and lime juice together and set aside.
- Build your bowl with the rice at the bottom, roast veg, raw veg, prawns, and drizzle all over with the dressing.
- Top with optional sesame seeds, spring onion, and chilli.
- Keep the seaweed sheets in their packaging to prevent them from going soft.