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Mexican Fiesta Bowl

20 Minute Mexican Fiesta Bowl. Perfect meal-prep bowl for lunches on the go. For me personally, Sunday is Meal Prep Day! I prep my lunches for 3 days choosing a meal prep bowl, then have an easy wrap or leftovers for Thursday-Friday. Set yourself up for a great week of staying on track and get meal prepping these gorgeous bowls.

Serves: 4 Time: 20 minutes



  • 450g King Prawns, peeled

  • OR 3 chicken breasts, sliced

  • 2 Packs of Microwavable Rice

  • 2 Teaspoons each Garlic & Chilli Powder

  • 3 Tablespoons Olive Oil

  • 2 Limes, 1 juiced

  • 1 Teaspoon Smoked Paprika

  • 1 Avocado, Sliced

  • 1 Handful of Coriander, chopped

Pineapple Salsa

  • 1 Large Can Of Pineapple, diced

  • 1 Red Pepper, diced

  • 1 Handful of Fresh Coriander

  • 1 Garlic Clove, minced

  • 1 Lime, juiced

For Lunch Mon + Tues

  • You can make ahead on Sunday

  • Can be eaten hot or cold

Serving Suggestion

  • Serves 2 people for 2 days lunches

  • Alternatively, halve the recipe.

  • If you prefer, you can swap the rice for a wrap and take to work as a burrito wrapped in tinfoil


  1. Add one tablespoon of oil to a large non stick pan over high heat. While that heats up, lay the prawns (or chicken) on some kitchen paper and pat dry.

  2. Season prawns/chicken with the garlic, chilli, paprika, and salt and pepper.

  3. Then add to the hot pan, 1-2 mins per side. You may need to do this in batches. (Add a few extra minutes if you're using chicken). Once cooked remove from the pan and set aside.

  4. Heat the rice according to the pack instructions. Empty the packs into a bowl. Add the juice of one lime, a handful of coriander and mix well.

  5. Serve the prawns/chicken in bowls, on top of the rice. Mix the Pineapple Salsa ingredients together, then add to the bowls with the avocado, extra coriander and a wedge of lime. Make sure you squeeze some lime over the avocado to prevent from going brown.


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Hope you loved it!

Rosie ❤️


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