Prawn and Mango Buddha Bowl

With Cauliflower rice and green beans
Prep Time 30 minutes
Course Main Course
Servings 2
Calories 441 kcal


  • Frying pan x 2


  • 80 g Green Beans
  • 1 Cauliflower
  • 250 g King Prawns
  • 1 tbsp Ginger puree
  • 1 Lime
  • 1 Mango
  • 2 tbsp avocado oil
  • 25 g keto spice mix
  • 1 Red Chilli (Optional)
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp pine nuts roasted or dry fried


  • Trim the Green Beans, thinly slice the red chilli, zest the lime, peel and chop the mango.
  • Juice half the lime and cut the remaining into wedges (to serve). Mix the lime juice, extra virgin olive oil and half of the ginger puree. Add salt and pepper to taste
  • Turn Cauliflower into Rice (either grate or using a food processor until resembles rice). Heat a frying pan with 1 tbsp of avocado oil. Add remaining ginger puree and cauliflower rice. Warm through, turning occasionally. (dont worry if bits stick to the bottom, just scrape off and mix in, these are the tasty bits)
  • Heat another frying pan over a medium heat with 1 tbsp of avocado oil. Once hot add the prawns and green beans. Cook for 6-7 mins turning the prawns halfway. Add the keto spice mix halfway through and stir thoroughly.
  • Serve in a bowl with the prawns and green beans on top of the cauliflower rice. Add mango chunks and then cover in ginger/lime sauce.
    Garnish with red chilli and lime as desired.
  • Sprinkle the dry fried/roasted pine nuts over for extra crunch
  • Take photo for social media. Tag #zoehannan and ENJOY!


Average Macros for this meal, per serving
Carbs - 34g
Protein - 26g
Fat - 11g
Keyword Dairy free milk, Gluten Free, Low Carb, Meat free