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MANGO & PRAWN BOWL WITH CHILLI MANGO SAUCE This bowl is so summery! Perfect for the weekend, or if you just want to feel like it is the weekend during the work week.
INGREDIENTS SERVES 2 - Prep 15 mins • 2 cups kale, chopped • ½ cup red cabbage • ½ mango, diced • 1 Lebanese cucumber, diced • 100g prawns, cooked & peeled • ½ avocado, diced • ¼ cup edamame beans
MEX TACO SOUP
• ½ mango • ½ red chilli, roughly chopped • 1 tablespoon vinegar • 1 tablespoon olive oil • ¼ cup water • Salt & pepper to taste
METHOD
This is a delicious, filling and nutritious dinner. Not only is it full of flavour, but it’s also a quick meal to cook when you are low on time but still want something comforting and healthy.
IN GREDIENTS SERVES 4 Prep 10 mins - Cooking time 30 mins • 1 onion, diced • 2 garlic cloves, crushed • 500g beef mince • 1 teaspoon salt • 1 teaspoon cumin • ½ teaspoon turmeric • ½ teaspoon thyme • 1 teaspoon dried chilli (optional)
CHILLI MANGO SAUCE
In two serving bowls, evenly divide the chopped kale. Place on the base, then evenly top up each bowl with cabbage, mango, cucumber, prawns, avocado and edamame beans. To make the dressing, place all the ingredients into a blender and whizz until smooth. Drizzle the dressing on top of the main ingredients.
• 2 capsicums, diced • 2 carrots, diced • 5 ripe tomatoes, diced • 1 x 420g can black beans • 1 tablespoon olive oil • 2 cups of water • Fresh coriander to serve
METHOD Heat the olive oil in a large saucepan over medium heat and sauté the onion and garlic. Add the mince and brown for 5 minutes. Add the salt, cumin, turmeric, thyme and chilli and stir until combined. Once the mince is brown, add all of the diced vegetables and black beans. Add the water and allow to simmer for 25 minutes. Add more salt and chilli to your taste. Serve with fresh coriander.
68 slim magazine AUTUMN 2020
