Chipotle & Lime Prawn Burrito Bowls Recipe
Introduction
This Chipotle & Lime Prawn Burrito Bowl is a vibrant, flavorful dish perfect for using up leftover rice. Packed with spicy prawns, fresh veggies, and creamy avocado, it’s a quick and satisfying meal with a zesty kick.
Ingredients
- 1 red onion, finely sliced
- 2 tbsp apple cider vinegar
- ½ tsp caster sugar
- 250g leftover cooked rice
- 1 lime, zested and juiced, plus extra lime wedges to serve (optional)
- 4 spring onions, finely sliced
- 400g can kidney beans, drained and rinsed
- 198g can sweetcorn, drained
- 1 avocado, stoned, peeled and sliced
- 2 large tomatoes, finely chopped
- 2 tbsp low-fat crème fraîche
- ½ small bunch of coriander, roughly chopped
- ½ tsp chilli flakes (optional)
- 2 tsp chipotle paste
- ½ tsp honey
- 1 lime, zested and juiced
- 1 tsp olive oil
- 125g cooked king prawns
Instructions
- Step 1: In a bowl, combine the sliced red onion with apple cider vinegar, caster sugar, and a pinch of salt. Cover and leave to pickle for at least 1 hour or preferably overnight for best flavor.
- Step 2: In another bowl, mix the chipotle paste, honey, lime zest and juice, and olive oil. Toss the cooked king prawns in this mixture until evenly coated. Set aside to marinate briefly.
- Step 3: Place the leftover cooked rice in a large bowl. Add the lime zest and juice, most of the spring onions, and kidney beans. Stir gently to combine and season lightly with salt and pepper if desired.
- Step 4: Divide the rice mixture evenly between two shallow bowls.
- Step 5: Top each bowl with pickled red onions, spiced prawns, drained sweetcorn, sliced avocado, remaining spring onions, and chopped tomatoes.
- Step 6: Dollop crème fraîche on top of each bowl, then sprinkle with chopped coriander and chilli flakes if you like some heat.
- Step 7: Serve immediately with extra lime wedges on the side to squeeze over as desired.
Tips & Variations
- Use fresh cooked rice if you don’t have leftovers—cold rice works best to keep the bowl fresh.
- Swap the prawns for cooked chicken or tofu for a different protein option.
- Add black beans or chopped bell peppers for extra color and nutrients.
- If you prefer less heat, reduce the chipotle paste or omit the chilli flakes.
Storage
Store any leftover components separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to keep textures fresh. Reheat the rice and prawns gently in the microwave or on the stovetop, then add fresh toppings and avocado afterwards.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen prawns for this recipe?
Yes, thaw cooked frozen prawns completely before tossing them in the chipotle marinade. Fresh or cooked prawns work best for texture and flavor.
What can I substitute for crème fraîche?
You can use Greek yogurt or sour cream as a creamy topping alternative that offers a similar tangy flavor.
Print
Chipotle & Lime Prawn Burrito Bowls Recipe
- Total Time: 1 hr 15 mins (includes pickling time)
- Yield: 2 servings 1x
- Diet: Low Fat
Description
A vibrant and flavorful Chipotle & Lime Prawn Burrito Bowl featuring zesty lime-infused rice, spicy chipotle-marinated prawns, and fresh vegetables topped with creamy low-fat crème fraîche, perfect for a quick and delicious meal that combines smoky, tangy, and fresh flavors in every bite.
Ingredients
Pickled Red Onion
- 1 red onion, finely sliced
- 2 tbsp apple cider vinegar
- ½ tsp caster sugar
- Pinch of salt
Rice & Bean Mix
- 250g leftover cooked rice
- 1 lime, zested and juiced
- 4 spring onions, finely sliced (most for the rice mix, some for topping)
- 400g can kidney beans, drained and rinsed
Prawn Marinade
- 2 tsp chipotle paste
- ½ tsp honey
- 1 lime, zested and juiced
- 1 tsp olive oil
- 125g cooked king prawns
Toppings
- 198g can sweetcorn, drained
- 1 avocado, stoned, peeled and sliced
- 2 large tomatoes, finely chopped
- 2 tbsp low-fat crème fraîche
- ½ small bunch coriander, roughly chopped
- ½ tsp chilli flakes (optional)
- Extra lime wedges to serve (optional)
Instructions
- Pickle the Red Onion: Combine the finely sliced red onion with apple cider vinegar, caster sugar, and a pinch of salt. Cover the mixture and allow it to pickle for at least 1 hour or overnight to develop a tangy, sweet flavor and soften the onion.
- Prepare the Prawns: In a bowl, mix the chipotle paste, honey, lime zest and juice, and olive oil. Toss the cooked king prawns in this marinade until they are well-coated with the spicy and citrusy mixture. Set aside to allow the flavors to blend.
- Make the Rice Base: Place the leftover cooked rice in a large bowl. Add lime zest and juice, most of the finely sliced spring onions, and the drained kidney beans. Season lightly with salt and toss to combine evenly. Distribute this mixture evenly into two shallow serving bowls.
- Assemble the Burrito Bowls: Top the rice base with the pickled red onions, marinated chipotle prawns, drained sweetcorn, sliced avocado, remaining spring onions, and finely chopped tomatoes.
- Finishing Touches: Spoon over the low-fat crème fraîche, sprinkle with roughly chopped coriander and chilli flakes if you prefer extra heat. Serve with lime wedges on the side for squeezing over just before eating.
Notes
- For best flavor, allow the red onions to pickle overnight.
- Use cooked, peeled prawns for convenience and to ensure quick assembly.
- The chipotle paste adds smokiness and heat—adjust the amount or omit chilli flakes to control spice level.
- Leftover rice is ideal for this recipe to save time and add texture.
- Serve immediately after assembling to keep avocado fresh and vibrant.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Main Course
- Method: No-Cook
- Cuisine: Mexican-inspired
Keywords: chipotle prawn bowl, lime prawn burrito bowl, quick Mexican-inspired meal, healthy prawn recipes, low-fat burrito bowl
