Barrier Reef Bowl



10-12 prawns, uncooked, deveined

2 tbsp Chilli & Lime Oil

1 tbsp Barrier Reef Spice


1/2 avocado

1/2 cup sour cream

1/2 cup mayonnaise

3 tbsp buttermilk

1-2 tbsp Outback Ranch Spice



3 cups quinoa, cous cous or rice, cooked

Bits from the fridge; we used red capsicum, edamame, carrots, zucchini, pineapple (grilled) and avocado. Sliced, chopped, spiralised etc.

DIRECTIONS: In a plastic bag add prawns, Chilli & Lime Oil and Barrier Reef Spice. Marinate in fridge for 1-2 hours.

To make dressing, blend all dressing ingredients in a blender. Place in fridge until ready to serve.

Build your bowls starting with your base. In this recipe we shared the quinoa over four bowls and then topped them with bits from the fridge.

Preheat grill, and cook prawns on high heat until cooked through.

Place on top of bowl, drizzle with dressing and serve.

Submitted by Amanda