300g (10 oz) shelled and deveined prawns
¼ cup Marion’s Kitchen Smoky Sriracha + Lime Asian Steakhouse Marinade (use my store locator to find out where to buy)
250g (9 oz) butternut pumpkin, cut into small pieces
300g (10 oz) broccoli florets
3 tbsp sesame oil
1 tsp sea salt
2 cups cooked brown rice
½ tsp black sesame seeds (optional)
2 tbsp finely sliced spring onion (scallions) (optional)
Preheat the oven to 180°C/360°F.
Combine the prawns with the Smoky Sriracha + Lime Marinade. Set aside in the fridge while you prepare the remaining ingredients.
Spread the butternut and broccoli pieces out on a large baking tray. Drizzle with 2 tablespoons of the sesame oil and season with the salt. Mix with your hands to ensure each piece is coated and seasoned. Cook in the oven for 25 minutes or until the broccoli is starting to char and the butternut is tender.
Once your vegetable are cooked, heat the remaining 1 tablespoon of sesame oil in a large frying pan or wok over high heat. Add the prawns and cook for 2-3 minutes or until cooked through.
To serve, divide the rice among serving bowls. Top with the butternut, broccoli and prawns. Sprinkle prawns with sesame seeds and spring onion if using.