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.