These blackened fish burrito bowls are the bomb-diggity! They feature well seasoned white fish (your choice!) with quinoa, red kidney beans and a yummy salad with all the avocado you want!
I’m 6 days into having not left the house – not even for a walk!!! It’s crazy, and maybe I’m going stir crazy because my fiancé has caught me talking to Seymour (my sourdough starter) and all loaves that come from him.
However, in reality, beyond working from home for my real job and blogging, I’ve been following Megan Roup’s The Sculpt Society workouts. They are so fun to do, and I think it’s a program I can really stick to – even when I return to the lab.
Why I Love Blackened Fish Burrito Bowls
Who doesn’t love a good burrito?! And who doesn’t love with they’re made into a healthier bowl?!
These blackened fish burrito bowls are a bit of a stroke of genius if I do say so myself – mind you, I’m sure there are tones of variations out there on the web. What I like about this version is swapping out rice (typically in a burrito) for quinoa which is higher in protein, lower in calories and has more fiber. In my book, that is a win-win-win, especially after a dance cardio/sculpt workout!
Recipe Notes
First thing, cook the quinoa. In order to get this recipe from zero to hero in 30 minutes, the first thing you need to do is cook the quinoa. Quinoa could take 15 to 20 minutes to make, and I suggest you follow the package instructions.
Use any white fish you like. Photographed is haddock because it’s what I had. I believe this recipe would be well suited for any type of white fish – personally I think it would be great with mahi-mahi, but cod, tilapia, sole, etc. will all work.
Be generous in seasoning the fish. Blackened doesn’t mean burned, it means heavily seasoned! So season with a heavy hand and make a batch of this tex-mex spice mix to have on hand.
Make sure you use a non-stick skillet. Nobody wants half a fillet to be left behind stuck to the pan. Therefore use a non-stick pan and enough oil to prevent sticking!
Hope you enjoy!
BLACKENED FISH BURRITO BOWLS FOR TWO
These blackened fish burrito bowls are the bomb-diggity! They feature well seasoned white fish (your choice!) with quinoa, red kidney beans and a yummy salad with all the avocado you want!
INGREDIENTS
Quinoa & Beans:
- ¼ cup tri-coloured quinoa
- 1 cup red kidney beans
Tomato-Avocado Salad:
- 2 cups mixed salad, such as spring mix
- ½ cup halved cherry tomatoes
- 1 small avocado, cubed
- 1 shallot, sliced
- 2 tbsp. olive oil
- 1 tbsp. lime juice
- salt and pepper to taste
Blackened Fish:
- 2 white fish fillets, about 150-200 grams each
- 2 tbsp. tex-mex spice mix
- neutral oil for the skillet
INSTRUCTIONS
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In a small sauce pan, bring quinoa and ½ cup of water to a boil. Reduce heat to low, cover and cook until the water has been absorbed, about 20 minutes. Remove from heat and fluff with a fork.
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Meanwhile, make sure fish is dry and season liberally with tex-mex spice mix. Set aside until quinoa is cooked. Continue on to make the salad.
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Cut tomatoes, avocado and shallot placing them in a bowl with the salad mix. Add olive oil, lime juice, salt and pepper and toss.
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Mix kidney beans in with cooked quinoa.
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Heat a non-stick skillet over high heat with oil. Cook fish until it is cooked through and nicely browned on each side, about 3 minutes a side or until a thermometer inserted at the center reads 145°F.
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Divide quinoa and beans mixture, salad and fish between two bowls and serve.
RECIPE NOTES
First thing, cook the quinoa. In order to get this recipe from zero to hero in 30 minutes, the first thing you need to do is cook the quinoa. Quinoa could take 15 to 20 minutes to make, and I suggest you follow the package instructions.
Use any white fish you like. Photographed is haddock because it's what I had. I believe this recipe would be well suited for any type of white fish - personally I think it would be great with mahi-mahi, but cod, tilapia, sole, etc. will all work.
Be generous in seasoning the fish. Blackened doesn't mean burned, it means heavily seasoned! So season with a heavy hand and make a batch of this tex-mex spice mix to have on hand.
Make sure you use a non-stick skillet. Nobody wants half a fillet to be left behind stuck to the pan. Therefore use a non-stick pan and enough oil to prevent sticking!
Did you make this recipe?!
Tag @thebeaderchef on Instagram and include the hashtag #thebeaderchef. I would love to see your tasty creations!
Tools I used for Blackened Fish Burrito Bowls
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