Chipotle Prawn Power Bowl

This colourful, nutritious bowl is easy to adapt with your favourite salad ingredients. Here’s our go-to version. 

1. Pickle the onions: Combine the red onion, vinegar, sugar, and a pinch of salt. Cover and leave to pickle for at least 1 hour or overnight.
2. Prepare the prawns: Mix the chipotle paste, honey, lime zest and juice, and olive oil. Coat the prawns in this mixture. Sauté in a hot pan for about 4 minutes, until pink and opaque. Set aside to cool.
3. Build the base: In a bowl, mix most of the spring onions and the kidney beans into the rice. Season lightly and divide between two serving bowls.
4. Assemble: Top each bowl with pickled onions, prawns, sweetcorn, avocado slices, remaining spring onions, and chopped tomatoes.
5. Finish: Add a spoonful of Greek yoghurt, sprinkle with paprika, and garnish with lime wedges and cress or micro herbs.