About the Recipe
This Tex-Mex style power bowl is full of brain fuel food and slow releasing energy that keeps you focused throughout the day.
This dish is packed full of superfoods that are proven to improve cognitive brain function, as well as being rich in macronutrients. Providing your body with the essential vitamins and minerals that help regulate blood sugar, create an environment for a happier and healthier gut, and injects antioxidants to fight against heart dieses and cancer. This bowl is an all-rounder, not to mention it’s delicious.
Ingredients
1 cup of quinoa
300g shell on prawns
3 mixed bell peppers
1 cup sweet corn
3 limes
1 cup fresh coriander
2 avocados
2 beef tomatoes
1tbsp Paprika Powder
1tbsp cumin Powder
1tsp cayenne Pepper
1tbs chilli Powder
1tsp onion Powder
1tsp garlic Powder
2tsp extra virgin olive oil
1. Devein your prawns by sliding a knife down the belly and pulling out the vein with a fork. Give them a good wash to remove any grit and pat dry with a paper towel. Mix all your spices and sprinkle half of the mixture over the prawns. Coat the prawns well and place them in the fridge to marinate.
2. Finely chop your red onion into small cubes of 1mm. Remove the seeds from your tomatoes and cut them to the same size. Finely chop your coriander and add to the bowl. Season with salt, pepper, and juice 2 limes. mix well and leave to sit.
3. In a pan, add your quinoa and cover it with two times the amount of water. Season with a pinch of salt. Place on medium heat and bring to a boil. Leave for 10 minutes or until all the water has gone, place a lid on top and cover for 5 minutes to carry on cooking. Fork through and you should be left with light, fluffy quinoa.
4. De-seed and julienne your bell peppers. Place in a pan with a tsp of oil on medium heat. Allow them to cook off for around 5 minutes, then sprinkle with the remaining spices and cook for a further 5 minutes. If they become too smokey and the spices begin to burn, add a splash of water to the pan.
5. Add your sweetcorn to a dry skillet and place it on medium heat. Allow the corn to slowly char to give it a sweet and smoky flavor. This should take approximately 10 minutes. This can also be done with a blow torch if you have one to hand.
6. Cut your avocado into two and remove the seed with a knife. Scoop the flesh into a bowl and mash with a fork. Finley shop the remaining coriander and onion and add with the juice of 1 lime.
7.Add 7 tbsp of oil to a pan and heat on medium to high. When the oil is smoking add your prawns. Cook for 3 minutes and then turn over. The spices should be toasting and fragrant.
8. Build your bowl. Place the quinoa in the centre, and your other vegetables around the outside. Display your prawns on top and buen provecho! This a spicy dish so I like to cool mine down with some low-fat sour cream. Not only does it taste amazing, but also boost your B12.