Flaky Plant-Based Fish Filet Burrito Bowl

Name: Plant-Based Flaky Fish Filet Burrito Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 ripe avocado; ¼ cup / 60 g unsweetened plant-based yogurt; 1 tbsp lime juice; 1 tbsp olive oil; 1 tsp fine sea salt; ¼ tsp cracked black pepper; ½ tsp garlic powder; 2 cups / 180 g red cabbage (thinly sliced, tightly packed); ¼ cup / 10 g fresh coriander (finely chopped, both leaves and stems); 2 tbsp lime juice; Zest of ½ lime (about 1 tsp); 1 tbsp neutral oil; 1 tsp salt; ½ tsp sugar; 2 Kinda Cod Filets; 1/2 tsp smoked paprika; 1/2 tsp round cumin; 1/2 tsp garlic powder; 1 tsp salt; 2 tbsp oil; ⅔ cup / 120 g long-grain or brown rice (dry weight, cooked); 1 cup / 170 g black beans (drained and rinsed); Fresh chili (optional); Hot sauce (optional); Tortilla chips for extra crunch (optional); Wedge of lime

WITH AVOCADO CREMA AND RED CABBAGE SLAW

I’ve already gone on record as a bowl skeptic. So yes, it’s a bit questionable that I’m back here, pushing yet another one. But — people evolve. Also, once the first forkful of this citrusy little number hit my flavor receptors, all my high-minded culinary ideals crumbled the moment. Even if I still object to the concept... But I’ll shut up now. This not-your-average bowl starts with humble, trusty rice, freckled with black beans. A tangy red cabbage slaw brings zippy freshness, harmonizing with the rich, flaky plant-based fish. And the smooth avocado crema? Does it need an excuse to be there? It’s blended avocado! I could eat it with a spoon. As the final act, toss in some crushed tortilla chips for textural feng shui. Yeah... this is a bowl I can stand behind.

⬇️ JUMP TO RECIPE ⬇️

Flaky Plant-Based Fish Filet Burrito Bowl

Why You’ll Love This Recipe

Quick and Easy - This simple recipe requires little time and kitchen action. Some components can even be made in advance to make the bowl assembly even quicker.

Customizable - Use ingredients you have at hand and make it your own!

Texture-Rich and Satisfying - This bowl delivers crunchy, crispy, creamy, and chewy textures, ensuring you won’t get bored with this meal.

Key Ingredients for Burrito Bowl

Kinda Cod gets coated in aromatic spices like smoked paprika and ground cumin, and pan-fried until golden brown.
Avocado is blended with unsweetened plant-based yogurt to create luscious cream that pairs perfectly with flaky plant-based fish filet and tangy cabbage.
Red Cabbage gets thinly sliced and massaged with lime juice, lime zest, and coriander to create a tangy, crunchy slaw.
Coriander adds an herbaceous kick.
Lime brings brightness, tang, and citrusy aroma with its juice and zest.
Rice adds body and carbs to this nourishing bowl, making sure you won’t go hungry after 30 minutes.
Black Beans add bursts of creaminess and extra protein to your meal.

Equipment You’ll Need

Chopping board
Sharp knife
Measuring spoons and cups
Kitchen scale
Mandoline for thinly slicing cabbage (optional, you can also use a knife)
Bowl for mixing the slaw
Colander for draining and rinsing beans
High-speed blender, hand-held blender, or food processor for making avocado crema
Saucepan for cooking rice
Medium-sized non-stick pan for frying vegan fish

How To Prepare

1. Whip up Avocado Crema

Combine all avocado crema ingredients in a high-speed blender and blend until smooth. You can also use a food processor or hand-held blender for this. Once you are happy with the flavour and texture, store in an airtight container in the fridge while you prepare the rest of the components.

2. Make the zesty Red Cabbage Slaw

Combine all slaw ingredients in a bowl and gently massage with your hands. Cover and place in the fridge.

3. Prepare the Plant-Based Flaky Fish Filet

Mix all the spices to create a dry rub. Remove vegan fish filets from its packaging and sprinkle with spice mix on both sides.

Heat oil in a non-stick pan over medium heat. Once hot, place the filets in the pan and cook for 3-4 minutes on each side. We are looking for a crispy, golden crust. Remove from the pan.

4. Assemble Your Bowl

Once all your components are ready, assemble your burrito bowl. Start with rice, add beans, cabbage slaw, golden brown plant-based fish, and drizzle everything with avocado crema. Finish with a sprinkle of crushed tortilla chips and dig in.

Tips & Tricks

Make It Your Own. Add pickles, hot sauce, fresh herbs, or salsa.
Add More Heat. Drizzle with your favorite hot sauce, add pickled jalapenos, or fresh hot chili.
Don’t Want To Take Out the Blender? Just mash all the avocado crema ingredients with a spoon and call it a day.

FAQ

I don’t like coriander, can I omit it?

Feel free to omit the coriander. You can replace it with parsley or mint for a different but still delicious slaw.

What else can I add to this burrito bowl?

The world is your oyster. Top this burrito bowl with coriander, fresh or pickled red onions, avocado slices, pico de gallo, roasted sweet potatoes, thinly sliced iceberg lettuce, or pan-fried mushrooms.

Can I swap rice for a different grain?

Of course, swap rice for quinoa, farro, barley, lentils, or cauliflower rice.

Can I prepare this dish ahead of time?

Yes, you can prepare avocado crema and red cabbage slaw ahead of time and store them in an airtight container in the refrigerator until ready to use. Rice and Kinda Cod are best prepared fresh.

How should I store leftovers?

Store burrito bowl components in separate airtight containers in the refrigerator for up to 2 days for best freshness.

Plant-Based Flaky Fish Filet Burrito Bowl

Rated 5.0 stars by 1 users

Cuisine

Mexican

Author:

Špela Turk

Servings

Prep Time

15 minutes

Cook Time

15 minutes

This quick and easy Mexican-inspired burrito bowl features flaky plant-based fish filet, creamy avocado crema, tangy red cabbage slaw, hearty black beans, and fluffy rice. And because we take cooking very seriously, it’s finished with a crunchy sprinkle of tortilla chips. Ready in just 30 minutes, it’s a bold yet comforting vegan dinner that satisfies all your bowl cravings.

Image of Plant-Based Flaky Fish Filet Burrito Bowl

Ingredients

Avocado Crema

1 ripe avocado
¼ cup / 60 g unsweetened plant-based yogurt
1 tbsp lime juice
1 tbsp olive oil
1 tsp fine sea salt
¼ tsp cracked black pepper
½ tsp garlic powder

Red Cabbage Slaw

2 cups / 180 g red cabbage (thinly sliced, tightly packed)
¼ cup / 10 g fresh coriander (finely chopped, both leaves and stems)
2 tbsp lime juice
Zest of ½ lime (about 1 tsp)
1 tbsp neutral oil
1 tsp salt
½ tsp sugar

Smoky Kinda Cod

2 Kinda Cod Filets
1/2 tsp smoked paprika
1/2 tsp round cumin
1/2 tsp garlic powder
1 tsp salt
2 tbsp oil

Extras

⅔ cup / 120 g long-grain or brown rice (dry weight, cooked)
1 cup / 170 g black beans (drained and rinsed)
Fresh chili (optional)
Hot sauce (optional)
Tortilla chips for extra crunch (optional)
Wedge of lime

Directions

Avocado Crema

Scoop out the avocado flesh and remove the pit.
Combine avocado, plant-based yogurt, lime juice, olive oil, salt, pepper, and garlic powder in a high-speed blender and blend until smooth. Alternatively, you could also use a food processor or hand-held blender to make this.
Store in an airtight container in the fridge until ready to use.

Smoky Kinda Cod

Combine smoked paprika, cumin, garlic powder, and salt in a small bowl. Mix well.
Remove the Kinda Cod filets from the packaging and sprinkle with the spice mix on all sides.
Heat olive oil in a non-stick pan over medium heat. Once hot, add your vegan fish filets and cook for 3-4 minutes on each side, flipping midway through. Once nicely browned and crispy, remove it from the pan.

Assembly

Divide the cooked rice between two bowls.
Top each bowl with the desired amount of black beans, red cabbage slaw.
Place one filet on top of the rice in each bowl.
Drizzle with avocado crema, fresh chili, and crushed tortilla chips.
Serve with a wedge of lime for extra freshness and a drizzle of hot sauce for heat.

Create this masterpiece, snap a picture, and tag us @juicymarbles to share your culinary triumph. Bon appétit!