Chipotle and Lime Prawn Bowls

• red onion↗1

  thinly sliced

• apple cider vinegar↗2 tbsp tbsp
• sugar↗½ tsp tsp
• rice↗250g leftover cooked g

  leftover cooked

• lime↗1

  zest and juice, plus extra lime wedges for serving (optional)

• green onion↗4

  thinly sliced

• red beans↗400g can g

  drained and rinsed

• corn↗198g can g

  drained

• avocado↗1

  pitted, peeled and sliced

• tomatoes↗2 large

  thinly sliced

• sour cream↗2 tbsp low-fat tbsp

  low-fat

• cilantro↗½ small bunch of

  roughly chopped

• chili flakes↗½ tsp tsp

  (optional)

• chipotle paste↗2 tsp tsp
• honey↗½ tsp tsp
• лайм↗1

  цедра і сік

• оливкова олія↗1 tsp
• креветки↗125g cooked king

Step-by-step instructions

1. 1

   Combine the red onion with apple cider vinegar, sugar and a pinch of salt. Cover and let marinate for at least 1 hour or overnight. To prepare the prawns, mix chipotle paste, honey, lime zest and juice, and olive oil, then add the prawns and toss until they are coated.

2. 2

   Place the leftover rice in a large bowl and mix it with lime zest and juice, most of the green onion and the beans. Lightly season. Divide the mixture into two shallow dishes.

3. 3

   Top the rice with the marinated red onion, spiced prawns, corn, sliced avocado, remaining green onion and tomatoes. Spoon sour cream on top, then serve with cilantro and sprinkle with chili flakes if you like heat. Serve extra lime wedges on the side for squeezing, if desired.