Spicy 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.
Servings: 2
Ingredients
For the fish
- 2 x 150 g skinless boneless cod fillets
- 1 tbsp olive oil
- ¼ tsp cayenne pepper
- ½ tsp ground cumin
- ¼ tsp ground coriander
- Sea salt and cracked black pepper
For the mango and avocado salsa
- 1 ripe avocado diced
- ½ small red onion finely chopped
- ¼ fresh mango diced
- ½ small cucumber diced
- 2 tbsp chopped fresh coriander
- Juice of 1 lime
- ¼ tsp sea salt
For the salad
- ¼ each of red and white cabbage shredded
- 4 radishes finely sliced
- 250 g cooked basmati brown rice
- 2 tbsp coconut yoghurt to serve
- 2 tbsp 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.
- To make the salsa, place the avocado, onion, mango, cucumber, coriander, lime juice and salt in a small bowl and toss to combine.
- Divide the salad, rice and salsa between serving bowls and top with the cooked fish. Add a dollop of coconut yoghurt and sprinkle with seeds to serve.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @thefertilitykitchen and hashtag it #thefertilitykitchen!