• Tristan Thibodeau, MSN

SOUTHWEST B U D D H A 🥑 B U D D H A 🥑 ROCKIN’ ERRYWHERE BOWL

{Gluten-free + Dairy-free + No sugar-added }

#buddhabowl #nutrition #cleaneating#healthyfood #healthyeating #fitfood#personalchef #privatechef #arizona#phoenix #instagramaz #scottsdale#feedfeed #f52grams #huffposttaste#buzzfeast #eeeeeats #thekitchn#beautifulcuisines #nutrition #protein#cleaneating #healthyfood #healthyeating#wellness #fitfood #organic #mealprep#healthcoach


🥑⠀ 🥑⠀ 🥑⠀ ⠀⠀ ⠀⠀⠀ I was in a romantic mood today and figured I would give you all a rose! {an avocado rose this is} Too corny? Ok moving on....⠀

⠀⠀ Hadn’t made a Buddha Bowl in a hot second so I knew this Southwest Buddha Bowl needed to be on the menu this week! On deck, I’ve got grilled chili lime catfish + black bean salsa rice + paprika and black pepper roasted garbanzo beans + fresh tomatoes + fresh cilantro + romaine salad with Tahini lemon drizzle and #dathass 😊⠀ ⠀ ENJOY!


Prep Time 15 minutes


Cooking Time 30-40 minutes


Yields 2 Buddha Bowls (they're filling so you might have leftovers....or not 😊)


Ingredients

  • 2 catfish fillets (tilapia or similar white fish would work too)

  • 1 T olive oil

  • 1 tsp chili powder

  • 1 tsp cumin

  • 1 tsp paprika

  • 1/4 tsp cayenne

  • 1/2 T garlic powder

  • Salt and pepper to taste

  • 1/2 C cooked brown rice

  • 1/2 C of black bean salsa (I used Private Selection)

  • 1 can garbanzo beans, rinsed and drained

  • 1 T olive oil

  • 1 tsp chili powder

  • 1 tsp garlic

  • Salt and pepper to taste

  • 4 C romaine lettuce, rinsed and chopped

  • 2 T tahini

  • juice from 1 lemon

  • 1 tsp Bragg's liquid aminos

  • 1 large tomato, cut into wedges

  • 1 large avocado

  • 1/4 C cilantro, loosely chopped

Instructions

  1. Get your rice started first, as this will take the longest. I used a rice cooker but you can use the stove top method as well. Follow the instructions on the package and then get started on the fish.

  2. In a small bowl, combine the olive oil, chili powder, cumin, paprika, garlic, salt and pepper. Stir to combine and then coat the fish in the spice mixture. Cover and allow to marinade while you work on the garbanzo beans.

  3. In a pan, add 1 T olive oil and bring to a medium-high heat. Add the rinsed and drained garbanzo beans and stir to coat in the oil. Season with chili powder, garlic, salt and pepper. Stir to cover in spices and then saute for 5-8 minutes or until garbanzo beans begin to brown. Once browned, set aside.

  4. Prepare the dressing for the salad by combining the tahini, lemon juice, liquid aminos, and any other spices you like in a small bowl. Whisk to combine.

  5. Once the rice is done cooking, stir in the salsa and season with salt and pepper if desired.

  6. Now that you have the garbanzo beans, rice, and dressing prepared, cook your fish either on the grill or in a pan on the stove top. I used to grill so that the fish would have a nice char to it! To cook the fish on the stove, add 1 T olive oil to a pan and bring to medium-high heat. Once pan is hot, add fish and sear for about 5-7 minutes per side.

  7. To prepare your buddha bowl, add the rice, garbanzo beans, fish, and romaine to a large bowl or plate. Drizzle the romaine with the tahini dressing and add the tomato wedges, cilantro garnish, and of course the avocado rose! Check the video below on how to make your own avocado rose!



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