I love fish. Its high in protein, omega-3 fatty acids, selenium, and other nutrients. It also tastes great and go fit in easily tomost dishes. I love seasoning this and adding it to a burrito bowl. Its light, gluten-free, high protein and tons of nutrients.
Add 4-6 oz halibut to this burrito bowl. Serves 3.
Ingredients
- For the fish:
- 1 lb halibut
- 1tbps. olive or coconut oil
- 1 tbsp. coconut sugar
- 1 tsp. garlic powder
- 1 tsp onion powder
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp pepper
- For the burrito bowl:
2 cups organic mixed greens (arugula, spinach, red leaf, kale, chard, green leaf, or romaine, etc.)
- 1 cup cooked organic quinoa or brown rice, cooled
- 3⁄4 cup organic black beans, cooked and cooled
- 1⁄2 mango skinned and cubed
- 1⁄4 cup chopped cilantro
- 1⁄4 small red onion diced
- 1 small lime, juiced
- 1⁄2 avocado, skinned, cubed
- Optional: 4-6oz protein like grilled chicken or salmon.
Directions
For the fish:
Mix the seasoning together in a small bowl. cover the fish in oil. generously coat the fish in the seasoning. Grill on the grill on medium for 3 minutes each side (depending on the thickness of your fish. Cook longer if thicker). Remove from grill, cover in foil and let sit for 5 minutes to rest and continue cooking). Add to the mango burrito bowl for a nice refreshing take on this classic.
For the burrito bowl:
Fix two bowls with lettuce on the bottom. Top with plain quinoa (or rice) and beans. Mix mango, onion, cilantro, and lime juice in a small bowl. Add mango mixture to top of salad. Top with avocado, optional protein and serve. Bon Appétit!
Serves 2
