The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Prawn Fajita Rice Bowl with Mango Salsa & Coriander Yoghurt
Juicy king prawns with Mexican spices, roasted sweet potatoes, and vibrant pepper. Serve with brown basmati rice, mixed leaves, coriander, and a squeeze of lime. Topped with coconut yoghurt and refreshing mango salsa for a burst of freshness!
9 plants
Family classics
Serving size
Ingredients
- 80g mixed salad leaves
- 25g honey
- 360g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 160g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 handful of fresh coriander
- 1 unwaxed lime
- 1 mango
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 2 pepper
- 1 onion
- 200g brown rice (100% Brown Rice)
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 sweet potato
Nutritional Information
Calories: 550
Protein: 24g
Carbs: 81g
Fat: 16g
Prawn Fajita Rice Bowl with Mango Salsa & Coriander Yoghurt
Juicy king prawns with Mexican spices, roasted sweet potatoes, and vibrant pepper. Serve with brown basmati rice, mixed leaves, coriander, and a squeeze of lime. Topped with coconut yoghurt and refreshing mango salsa for a burst of freshness!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9
- Line a large baking tray with parchment paper
- Bring a large saucepan filled with salted water to the boil
- Pull out a peeler, a grater, a sieve, a medium bowl & a small bowl
Cook the rice & roast the veg
- Add the rice to the saucepan and simmer for 25-30 mins, until cooked, then drain
- Dice the sweet potato and peppers into 2cm chunks. Cut half the onion into 1cm thick wedges, then finely dice the remaining
- Place the sweet potato, pepper and onion wedges onto one side of the large baking tray with half the garlic paste and half the Mexican spice mix (use less for less heat). Drizzle with 1 tbsp oil, salt and pepper, then toss to coat. Roast for 20 mins
Prep the salsa
- Peel the mango and dice into 1cm chunks. Zest and halve the lime
- In the medium bowl, combine the mango, diced onion and half the lime juice. Season with salt and pepper, then set aside
Make the coriander yog
- Finely chop the coriander
- In the small bowl, combine the yoghurt, three-quarters of the coriander and the lime zest. Season with salt and set aside
Time for prawns
- After 20 mins, add the prawns to the other side of the baking tray
- Add the remaining Mexican spice, remaining garlic paste, the honey and 2 tsp oil. Season with salt and pepper, then toss to coat
- Roast for another 9 mins, until the prawns are cooked through and the veg is soft
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Serve the the rice into bowls, with the roast veg, mango salsa and salad leaves alongside. Top with the prawns. Drizzle with the coriander yoghurt and serve with the remaining lime, cut into wedges. Sprinkle with the remaining coriander
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