Garlic Prawn and Brown Rice Bowl
A pescatarian lunch for one. Quantities are for a single portion; multiply them to batch cook.
At a glance
- 484 kcal, 41g protein, 67g carbs, 8g fat and 3g fibre per serving (approximate)
- About 15 minutes, preparation and cooking
- Estimated cost £3.80–£4.29 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.
Ingredients
- 175g king prawns
- 80g brown rice (dry weight)
- 3 garlic cloves
- lemon juice, to taste
- 2 generous handfuls baby spinach (about 60g)
- 1 tsp olive oil
Method
- Cook the rice according to its packet instructions, then drain and cool slightly.
- Cook the king prawns in a non-stick pan over medium heat for 3-4 minutes, turning, until pink and opaque. Add garlic for the final minute and cook until fragrant.
- Rinse and dry baby spinach.
- Arrange king prawns, brown rice and baby spinach in a bowl and finish with olive oil and lemon juice, to taste.
Making it ahead
Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Cooked rice is stricter: chill it within an hour, keep it for a day at most and reheat it only once. Reheat until steaming hot all the way through. How we handle food safety.
Allergens
Contains, based on the usual UK form of each ingredient: Crustaceans. This is not a label check and is not an allergen-free guarantee; always read the packaging.
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