Garlic & Chilli Prawn Salad
Macros per serve
Carbs: 29
Protein: 28.7
Fat: 5.56
Ingredients
1 serving- 50g Baby Spinach
- 20g Avocado
- 75g Cherry Tomatoes
- 10g Garlic
- 2g Chilli
- 100g Sweet Potato (Without skin, cooked, boiled).
- 120g Prawns
Method
- Cut sweet potato into small chunks and roast in a 180 degree oven for approximately 25 minutes and then leave to cool. Crush garlic and cook in a pan then add prawns and stir through.
- Add salt, pepper and chilli flakes and cook until prawns become pink then set aside.
- On a plate combine spinach, chopped tomatoes and diced avocado.
- Top with warm roast sweet potato and prawns.
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