Prawn Bento Box

Prawn Bento Box
  • 1 servings
  • 10 minutes to prepare
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  • 2 tbsp olive oil
  • 50g raw tiger prawns
  • 1 garlic clove, minced
  • 1 tsp chilli flakes
  • 1 lime, zest and juice
  • 50g cooked pasta
  • Handful of sugar snap peas, sliced
  • Handful of baby leaf spinach
  • Sprinkling of nigella seeds
  • 1/2 avocado, sliced
  • 2-3 tbsp Greek yoghurt
  • Handful of blueberries
  • Handful of raspberries
  • Handful of pecans
  • Drizzle of honey



  1. Heat up 1 tbsp of oil in a pan and add the prawns, garlic, chilli flakes, lime zest and juice and cook for 3-4 minutes until the prawns are pink, then leave to cool.
  2. Add the sugar snap peas to the cooked pasta, drizzle over some olive oil and stir.
  3. Add a layer of spinach to one side of the box, place the cooked prawns on top and sprinkle over the nigella seeds.
  4. Add the sliced avocado to the side of the spinach and prawns.
  5. Then add the cooked pasta to the side of the avocado.
  6. Put the Greek yoghurt into a separate small pot, drizzle with honey and then sprinkle with pecans. Put the blueberries and raspberries in on the side.

Chefs Tip:

Bento boxes are a great way to create a variety box of small dishes for lunch. Why not try slices of cheese wrapped in Parma ham and a side of tabbouleh?