Mighty Prawn & Bean Rice Bowl
with Avocado Salsa & Lemony Mayonnaise
This dish is a true feast for champions! This zingy combo will give you the boost you need, with seared chilli prawns, a fresh avo salsa and a lemony mayo. Fluffy rice and kidney beans provide a satiating base for all those bright flavours, creating a perfectly balanced meal.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
3 clove
garlic
½
Onion
½
lemon
½ packet
red kidney beans
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
vegetable stock powder
1
cucumber
1
radish
1
avocado
1 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
pinch
chilli flakes
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
1.25 cup
water
1 tsp
honey
Nutrition Values
Utensils
Instructions
• Finely chop garlic. Thinly slice onion (see ingredients). Zest the lemon to get a pinch and slice into wedges. Drain and rinse red kidney beans (see ingredients). • In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook onion and red kidney beans until fragrant and softened, 3-4 minutes.
• Add jasmine rice, vegetable stock powder, the water and a pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes. Season to taste.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, finely chop cucumber and radish. Slice avocado in half, scoop out flesh and finely chop. • In a medium bowl, combine peeled prawns, a pinch of chilli flakes (if using), half of the garlic and a drizzle of olive oil. Season with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Remove pan from heat, add the honey and turn prawns to coat.
• Meanwhile, in a large bowl, combine cucumber, radish, avocado, a squeeze of lemon juice and olive oil. Season to taste. • In a small microwave-safe bowl, add the remaining garlic and a drizzle of olive oil and microwave in 30 second bursts, until warmed through. Stir through lemon zest and mayonnaise and season to taste.
• Divide bean rice between bowls. • Top with energizing prawns and avocado salsa. • Drizzle over lemony mayonnaise. Serve with any remaining lemon wedges. Enjoy!