Greek Paleo Smoked Paprika Prawn & Bell Pepper Avocado Toast

High ProteinPaleo

A 500-calorie Breakfast recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 4 slices Paleo bread (e.g., made from almond flour or tapioca flour, approximately 60g total)
• 200g raw prawns, peeled and deveined
• 1 large red bell pepper (approx. 180g)
• 1 large ripe avocado (approx. 200g flesh)
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• Salt and black pepper to taste
• 2 tbsp fresh lemon juice
• Fresh parsley or dill, chopped (for garnish)

Instructions

1. Prep: Preheat oven to 200°C (400°F). Slice the bell pepper into thin strips. Pat prawns dry. Slice avocado in half, remove pit, and scoop out flesh.
2. In a bowl, toss bell pepper strips with 1 tbsp olive oil, oregano, garlic powder, salt, and pepper. Spread on a baking sheet and roast in the oven for 12-15 minutes until tender and slightly charred.
3. While peppers roast, in another bowl, toss prawns with 1 tbsp olive oil, smoked paprika, salt, and pepper.
4. Heat a non-stick pan (hob) over medium-high heat. Cook prawns for 2-3 minutes per side, until pink and cooked through. Remove from heat.
5. Mash the avocado with lemon juice, salt, and pepper to taste. Toast the Paleo bread in the oven during the last 5 minutes of pepper cooking, or use a toaster.
6. To assemble, spread mashed avocado evenly over the toasted Paleo bread slices. Top with roasted bell pepper strips and cooked prawns. Garnish with fresh parsley or dill.
7. Top tip: For extra flavour, squeeze a little extra fresh lemon juice over the finished toast before serving.