Make my delicious mango and avocado salsa to serve with this burrito bowl, it’s next level delicious!
Spicy fish burrito bowl
This healthy burrito bowl is pack with veggies and lean protein with a spicy kick. Perfect for a quick and easy supper or filling lunch.
Ingredients
For the fish
- 2 x (150g) skinless, boneless white fish fillets (I used cod)
- 1 tbsp extra virgin olive oil
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- ¼ tsp ground coriander
- Sea salt and cracked black pepper
To serve
- ¼ each of red and white cabbage shredded
- 4 radishes finely sliced
- 1 cup cooked brown rice
- 2 tbsp coconut yoghurt or full fat Greek yoghurt to serve
- 2 tbsp toasted pumpkin and sunflower seeds to serve
Instructions
- Preheat the oven to 180°C (350°F). Line a baking tray with plastic-free parchment and place the fish on the tray.
- Place the olive oil, cayenne pepper, cumin, coriander, salt and black pepper in a small jug and whisk to combine. Drizzle over the fish and cook for 12-15 minutes until cooked through.
- Meanwhile, make the salsa.
- Divide the cabbages, radishes, rice and salsa between serving bowls and top with the cooked fish. Add a dollop of coconut yoghurt and sprinkle with toasted seeds to serve.
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