Winter buddha bowl
- 45 minutes
- 4 people
Enjoy our Breaded Whiting Fillets with this winter Buddha bowl, the perfect fuel for these colder days. There is debate around where the original name for the Buddha bowl was derived from, some suggestions claim it is due to the way Buddhist monks carry their bowls around in order to accept small portions of food, leaving them with a variety of different foods in their bowl. These bowls are generally made up of proteins, vegetables, grains and a dressing. The perfect recipe to ensure you’re eating a varied and balanced diet. A member of the cod family whiting has a firm, lean texture, delicately flavoured and whilst it is a great source of protein, it remains low in saturated fats.
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Ingredients
4 x Donegal Catch Breaded Whiting Fillets
For the roasted vegetables:
3 sweet potatoes, cut into chunks
3 carrots, peeled and cut into chunks
2 garlic cloves, grated
3 sprigs of fresh thyme, leaves removed
2 tablespoons olive oil
For the pink pickled onions:
1 red onion, finely sliced
Juice of 1 lemon
½ teaspoon sugar
For the dressing:
1 avocado, peeled and de-stoned
Handful of fresh coriander leaves
Handful of fresh mint leaves
Juice of 1 lime
75 grams greek yoghurt
6 pickled jalapenos
1 teaspoon honey
Water, to thin
For the Brussels sprouts:
4 tablespoons olive oil
2 tablespoons white vinegar
1 tablespoon honey
1 clove garlic, minced
1 teaspoon Dijon mustard
250 grams brussels sprouts, shredded
To serve:
Salad leaves
Instructions
- Preheat the oven to 200 C / 180 C fan and line a large baking tray.
- In a bowl combine the sweet potato, carrots, garlic, thyme, olive oil and a pinch of salt and toss to combine. Spread the vegetables out on the lined baking tray and place into the pre-heated oven for 20 minutes. Half way through, make some space on one side of the tray and add the Donegal Catch Breaded Whiting Fillets and cook for a further 20 minutes, or until the fish is cooked through.
- Whilst the vegetables and fish are cooking, you can get on with the red of the prep.
- For the pink pickled onions, place the thinly sliced red onions in a small bowl and squeeze over the juice of 1 lemon. Add a pinch of salt and the sugar and then using your hand, scrunch everything together to completely combine all the ingredients. Set aside in the fridge.
- Make the dressing by adding all of the ingredients, except the water, in a high speed blender. Season with salt and pepper and blitz until completely smooth. Add water to achieve a dressing consistency - just a little thicker than double cream and then set aside in a bowl in the fridge.
- For the brussels sprouts slaw, place the olive oil, vinegar, honey, garlic and dijon mustard in a large bowl and add a pinch of salt and pepper. Whisk everything together to emulsify and then add the shredded brussels sprouts on top. Stir everything together to coat and set aside until needed.
- When the fish and vegetables are cooked, assemble your buddha bowls by dividing the slaw between 4 bowls, followed by the roasted veg and some salad leaves - trying to keep everything separate.
- Add a fish fillet and some of the pink pickled onions and finally serve the bowls with the dressing.
