Paleo Smoked Paprika Prawn & Bell Pepper Avocado Toast

High ProteinPaleo

A 490-calorie Breakfast recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 4 large prawns, peeled and deveined
• 1/2 medium bell pepper (any color), thinly sliced
• 2 slices paleo bread or sweet potato toast
• 1 medium ripe avocado
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• Pinch of sea salt
• Pinch of black pepper
• 1 tbsp fresh parsley, chopped (for garnish)
• 1 tsp lemon juice

Instructions

1. Prep: Pat prawns dry. Slice bell pepper. Toast paleo bread or sweet potato slices until golden and crisp using a toaster or oven (around 10-15 mins at 375°F/190°C if using sweet potato).
2. In a small bowl, toss the prawns with 1/2 tbsp olive oil, 1/4 tsp smoked paprika, sea salt, and black pepper.
3. Heat the remaining 1/2 tbsp olive oil in a non-stick pan over medium-high heat on the hob. Add the sliced bell pepper and sauté for 3-4 minutes until slightly softened but still crisp.
4. Add the seasoned prawns to the pan with the bell peppers. Cook for 2-3 minutes per side, or until the prawns are opaque and pink.
5. While prawns are cooking, mash the avocado with a fork. Stir in the remaining 1/4 tsp smoked paprika, a pinch of salt, pepper, and lemon juice.
6. Spread the mashed avocado generously onto each slice of toasted paleo bread/sweet potato. Arrange the sautéed bell peppers and smoked paprika prawns on top.
7. Garnish with fresh chopped parsley.