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Chipotle-Mango Prawn and Salmon Bulgur Bowl

Chipotle-Mango Prawn and Salmon Bulgur Bowl

with Bell Pepper, Corn and Soured Cream
Lily Stevens
Lily StevensUpdated on April 24, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
725 kcal
Protein
: 
42.1g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Crustaceans
  • Milk
  • Fish
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

10 grams

Vegetable Stock Paste

120 grams

Bulgur Wheat

(Contains: Cereals containing gluten, Wheat)

160 grams

Sweetcorn

1 unit(s)

Bell Pepper

150 grams

King Prawns

(Contains: Crustaceans)

1 unit(s)

Intense™ Tomato

1 unit(s)

Lime

1 sachet(s)

Central American Style Spice Mix

20 grams

Chipotle Paste

40 grams

Mango Chutney

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

200 grams

Salmon Fillets

(Contains: Fish)

Not included in your delivery

220 milliliter(s)

Water for the Bulgur

50 milliliter(s)

Water for the Sauce

Energy (kJ)3033 kJ
Energy (kcal)725 kcal
Fat28.4 g
of which saturates8.1 g
Carbohydrate77.2 g
of which sugars23.8 g
Dietary Fibre10.3 g
Protein42.1 g
Cholesterol158 mg
Salt3.4 g
Potassium397.9 mg
Calcium40.1 mg
Iron1.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Tray
•Sieve
•Lid
•Large Saucepan
•Large Frying Pan

Instructions

Get Started
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7. Lay the salmon on a baking tray. Roast on the top shelf, 10-15 mins. IMPORTANT: Wash hands and utensils after handling raw fish. It's cooked when opaque in the middle.
  • Meanwhile, pour the water for the bulgur (see pantry) into a large saucepan. Stir in the veg stock paste. Bring to the boil.
  • Stir in the bulgur. Bring back up to the boil. Simmer, 1 min.
  • Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
  • Meanwhile, drain the sweetcorn in a sieve. Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Start Frying
2
  • Drain the prawns.
  • Heat a drizzle of oil in a frying pan on medium-high heat.
  • Once hot, add the prawns, pepper and corn. Season with salt and pepper. Stir-fry, 5-6 mins.
  • Once cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
Final Touches
3
  • Meanwhile, cut the tomato into 2cm chunks.
  • Cut the lime into wedges.
  • Add the Intense™ tomato, Central American style spice mix, chipotle paste and water (see pantry) to the prawns. Fry, 2 mins.
  • Stir in the mango chutney and a good squeeze of lime juice. Season with salt and pepper.
Dinner's Ready!
4
  • Share the bulgur between your bowls.
  • Spoon over the chipotle-mango prawns. Top with the salmon.
  • Top with the soured cream.
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