Fish burritos are one of my favorite foods ever. With summer approaching, I'm craving more fresh and vibrant foods, but still want to eat in sync with my cycle. This fish burrito bowl is a more hearty take on a fish taco or fish burrito. More filling and satiating, and can even be meal prepped for your luteal phase.
Ingredients:
Makes 4 servings
- 4 cod fillets
- 1/4 red cabbage
- 1 can black beans
- 1 c brown rice
- 1 avocado
- 2 tbsp cilantro
- 1 tsp lime zest
- juice of 1/2 lime
- salt
- paprika
- cumin
- coconut sugar
- oil
- chipotle lime sauce
Directions:
- Make the rice and preheat the oven to 400 degrees.
- Chop the cabbage into shreds and set aside.
- Drain and rinse the black beans. Dry them, then mix with a pinch of salt and set aside.
- Coat fish in oil. Then, sprinkle salt, paprika, cumin, and coconut sugar on top. Bake for 9-10 minutes.
- Wash and mince cilantro. Add cilantro, lime zest, and lime juice to the cooked rice, and mix to combine. Slice avocado.
- To plate, add rice first, then beans and cabbage, followed by the fish, avocado, and more cilantro on top if desired.
You're welcome to sub the cod for any white fish like tilapia, halibut, etc. Chicken would also work here. As would white rice instead of brown. Pair this recipe with a crispy watermelon probiotic soda with a little squeeze of lime juice and you're goldennn. Enjoy!! 🫶