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Fish Taco Bowl on a plate
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Fish Taco Bowl

Course seafood
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 Servings
Calories 618kcal

Ingredients

  • 1 cup Sprouted Rice & Quinoa Blend
  • 1 lb White Fish
  • 1 Lemon
  • Salt & Pepper to taste
  • Light Olive Oil for frying
  • 14 oz Canned Black Beans
  • 2 Avocado
  • 14 oz Frozen Corn
  • 5 small Bell Peppers
US Units - Metric

Instructions

  • Cook one cup of Sprouted Rice & Quinoa Blend, per package instructions.
    A bag of sprouted rice and quinoa blend in the bag and in a measuring cup
  • Season fish fillets with salt, pepper and lemon juice.
    On the table there is a plate with 4 fish fillets, a lemon, oil, and slat and pepper
  • Cook it on a lightly drizzled frying pan, until both sides are golden brown and fish is cooked through.
    Cooked fish fillets on a plate
  • Prepare vegetables, dice avocado into small cubes. Saute corn on a frying pan. Dice bell pepper into small cubes, and in the same pan, saute peppers until golden brown.
    Ingredients on table including; a bowl of black beans, a bowl of corn, 2 avocados and 5 mini peppers
  • Layer bowl by placing rice, corn, beans, fish and top off with vegetables. Optionally, garnish with herbs and drizzle some lemon juice over it.
    5 plates on the table; one with black beans, one with diced mini bell peppers, one with sautéed corn, one with diced avocado, one with cooked quinoa and rice blend and one with fish fillets
  • Serve the fish taco bowl right away.
    Fish Taco Bowl on a plate

Nutrition

Calories: 618kcal | Carbohydrates: 82g | Protein: 40g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 456mg | Potassium: 1709mg | Fiber: 20g | Sugar: 3g | Vitamin A: 1245IU | Vitamin C: 78.9mg | Calcium: 78mg | Iron: 4.8mg