Korean Ginger-Soy Prawn & Pineapple Yogurt Smoothie Bowl

High ProteinLow Fat

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

Ingredients

• 1 cup (240g) plain Greek yogurt
• 1 cup (165g) frozen pineapple chunks
• 1 tbsp (15ml) rice vinegar
• 1 tsp fresh ginger, grated
• 1 tbsp (15ml) soy sauce
• 8 oz (225g) large prawns, peeled and deveined
• 1 tsp coconut oil
• 1 tbsp toasted coconut flakes
• 1/2 tsp sesame seeds

Instructions

1. Prep: Thaw frozen pineapple chunks slightly. In a small bowl, whisk together rice vinegar, grated ginger, and soy sauce. Set aside.
2. Combine Greek yogurt and pineapple chunks in a blender. Blend until smooth and thick. Divide into two serving bowls.
3. Heat coconut oil in a non-stick pan over medium heat on the hob. Add the prawns and sauté for 2-3 minutes per side, or until pink and cooked through.
4. Pour the ginger-soy sauce over the cooked prawns and toss to coat, cooking for another 30 seconds until the sauce slightly thickens.
5. Arrange the ginger-soy prawns on top of the smoothie bowls.
6. Sprinkle with toasted coconut flakes and sesame seeds before serving.