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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 20, 2026
Get 50% off your first box & free treats for 2 months!
Get 50% off your first box & free treats for 2 months!
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
Always refer to the product label for the most accurate ingredient and allergen information.
•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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