Prawn & Edamame Nourish Bowl


  • 2 tbsp olive oil
  • 2 carrots
  • 4 mushrooms
  • 1 sweet potato
  • 2 zucchinis
  • 1/2 broccoli
  • 200g shelled edamame
  • 400g peeled prawns
  • 120g dried egg noodles
  • 3 tbsp soy sauce
  • 1 tbsp maple syrup
  • 2 tbsp rice wine vinegar
  • salt
  • pepper


  • Whisk the soy sauce, maple syrup and rice wine vinegar is a medium bowl. Stir through the prawns and set aside.
  • Pre-heat oven to 180c fan forced. Chop the sweet potato, carrot and zucchini into 1cm cubes. Slice the mushrooms. Spread on a lined baking tray and drizzle with 1 tbsp olive oil. Season with salt and pepper and place in the oven for 20-25 minutes. Remove once golden brown.
  • While the veggies are baking, chop the broccoli into rough pieces. Place it in a microwaveable container with the edamame. Cover with a lid slightly ajar or glad wrap. Microwave for 3 minutes. Remove the lid when removing from the microwave.
  • Cook the noodles according to their instructions. Strain and set aside.
  • Heat 1 tbsp olive oil in a non-stick pan to a medium heat. Add the marinated prawns with all of the marinade. Cook for 3-5 minutes until heated through. Set them aside.
  • Now for the fun part! Assembling. Lay out 4 bowls or containers. Start with splitting the noodles equally between the bowls. Add the veggies and edamame. Finish off with the prawns and make sure you spoon out any extra marinade into the bowls for extra flavour!

Gluten Free Adaptable:

Switch the egg noodles for rice noodles

Switch soy sauce for tamari

FODMAP Adaptable:

Switch zucchini for fresh cucumber

Vegetarian/Vegan Adaptable:

Switch the prawns for tofu