Prawn and Butter Bean Bowl
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
378
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 378 cal. | (18 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin K | 20.3 μg | (34 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 17.3 mg | (144 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 1,035 mg | (26 %) | ||
| Calcium | 392 mg | (39 %) | ||
| Magnesium | 211 mg | (70 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 226 μg | (113 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 542 mg | |||
| Cholesterol | 324 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Tbsp Avocado oil
- 1 shallot (finely chopped)
- 2 red chili peppers (finely diced)
- 6 scallions (roughly chopped)
- 3 cups canned Lima bean (drained)
- 4 cups Prawn (peeled and deveined with heads intact)
- 1 cup gluten-free vegetable stock
- 1 ½ cups Arugula
- salt
- freshly ground Black pepper
Preparation steps
1.
Heat the oil in a saucepan set over a moderate heat until hot. Add the shallot, chilli pepper, spring onions, and a pinch of salt, sautéing for 5 minutes.
2.
Add the butter beans and prawns, sautéing for a further minute, and then cover with the stock. Bring to a simmer and cook for 5 - 6 minutes until the prawns are pink and firm, yet slightly springy to the touch.
3.
Stir through the rocket leaves and adjust the seasoning to taste.
4.
Spoon into bowls and serve.
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