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.
Serve up a delicious bowl of colour with this easy cod burrito. Full of nutrients, it provides three portions of veggies. This burrito bowl tastes just as good as it looks. Double up the recipe and enjoy a second portion for lunch the next day.
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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2
Ingredients
For the fish
- 2 x 150g 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
- 1 cup cooked brown rice
- 2 tbsp coconut 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.
- 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 toasted seeds to serve.
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