Lime Chipotle Prawn Burrito Bowls with Birch & Waite Lime Chipotle Dressing & Sauce

Prep time:

Peeled Prawns, Raw300 g
Garlic Powder1 tsp
Smoked Paprika2 tsp
Ground Cumin2 tsp
Flaky Salt1 tsp
Olive Oil1 tbsp
Avocados, Destoned And Flesh Scooped3
Red Onion, Chopped1 small
Juice Of 2 Limes
Handful Of Fresh Coriander, Chopped
Salt And Pepper, To Taste
Olive Oil2 tbsp
Brown Onion, Diced1
Cooked Rice2 cups
Chopped Coriander, Leaves And Stalks1 cup
Zest Of 2 Limes
Juice Of 1 Lime
Salt And Pepper To Taste
Black Beans, Coriander, Chilli, Salad Leaves, Salsa & Lime To Serve
NEW Lime Chipotle Dressing & Sauce1 bottle


  1. Mix prawns with garlic powder, smoked paprika, cumin and salt in a bowl. Heat oil in a large frying pan on high and fry prawns for 8-9 minutes, turning once until browned all over and cooked through. Remove from heat.
  2. Add avocado flesh, onion, lime juice, coriander, salt and pepper to a medium bowl. Mash avocado and mix well.
  3. Heat oil in a large wok or sauté pan on high. Add onion and cook until beginning to caramelise. Add cooked rice, lime zest, lime juice, coriander, salt and pepper. Toss to mix well, cook for a few minutes until heated through.
  4. Spoon rice evenly between two bowls. Add black beans, salad leaves, guacamole, salsa, cooked prawns, chilli, herbs and lime.
  5. Drizzle Birch & Waite Lime Chipotle Dressing & Sauce generously over the prawns and rice. Serve immediately and enjoy!

Cook’s Note


For more options, swap prawns out for pulled pork, chicken or tofu.

Recipe created by Cook Republic for Birch & Waite.

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