Lentil & red pepper salad
A filling salad that can be tailored to your taste, swap the lentils for beans and throw in some extra veg
Red pepper prawns with basmati rice
Serves 1
Easy
Prep:
Cook:
plus marinating
This red pepper and prawn rice bowl from Joe Wicks is a carbohydrate-refuel meal, perfect after an intensive workout. Serve with seasonal greens
Skip to ingredients
- 2 tbsp coconut milk
- 55g Thai green curry paste
- 155g raw peeled king prawns
- 4 spring onionssliced
- 2 tbsp coconut oil
- 1 medium pak choiquartered
- 1 small red pepperchopped
To serve
- 200g microwave basmati ricewarmed
- 150g boiled or steamed greens(choose from spinach, kale, runner beans, asparagus or broccoli)
Nutrition: per serving
- kcal425
- fat25g
- saturates10g
- carbs12g
- sugars9g
- fibre7g
- protein33g
- salt3.1g
Method
step 1
In a medium bowl, mix the coconut milk and curry paste together, then stir in the prawns, spring onions and pepper. Leave to marinate for 10 mins.
step 2
Heat a saucepan, add the coconut oil, then add the prawns and vegetables. Once the prawns start to turn pink, add the pak choi and cover with a lid for a few mins.
step 3
When the prawns are cooked through and the pak choi is wilted, serve with rice and greens.
