It should be noted that when I called it this, my eldest aptly pointed out that I’d served it on a plate. “How is it a bowl if you serve it on a plate?!” Touche. You’re right. But I’m still calling it a bowl. Because it feels like a “bowl meal” to me. Perhaps I need some wide shallow bowls.
This one came together after an inspiration from a friend on Facebook (thanks Maggie!). She’d suggested the fish, cilantro lime rice and grilled pineapple “taco bowl” concept and I ran with it! Here’s what I came up with!
- Olive Oil
- 2 limes, zest and juice
- sea salt
- about 2C of cauliflower, riced (*see tip below)
- handful of cilantro, chopped
- 2 peppers, sliced into long strips
- 1/2 red onion, sliced finely
- chili powder (about 2T split)
- cumin (about 1t)
- fresh pineapple (we served it with 2 spears per plate, but 1 would do too!)
- green cabbage, shredded (finely for slaw)
- 2 green onions
- 1t maple syrup
- Franks (a few dashes)
- Avocado (for garnish)
- Salsa (I used “Garden Fresh Gourmet” Mango Salsa from Costco)
- Vegan Queso (I used “Good Foods” Vegan Queso from Costco)
- White fish of your choosing (we did Cod). Season with olive oil, chili powder, cumin, s+p
Riced Cauliflower tip: You can 100% rice this yourself in a food processor. Just take raw cauliflower (about 1 small head) and break it into florets and whir it up in your food processor until it’s a bunch of wee chunks. From there you can add it into your recipe. But….I found FROZEN riced cauli steamer packs at Costco. Up side: easy. Down side: plastic. But some days, handy is worth it!
This is one of those juggle recipes, but I promise it’s worth it! The pic to the left shows how I plated it, with all the ingredients “separated” and then salsa and queso on top, but you could just do it however inspires you! Have fun and get creative. The general directions are below for each of the “elements” of this bowl, but truly, let your creative juices flow!
- Fish: Rub up the fish of your choosing then grill in a grilling basket or sauté. Whatever works best for you! Timing of when you start the fish depends on how thick the filet is and how you’re cooking it. Grilling is a bit slower so start it first, pan frying (breaking up as you go) is quicker and can be done later.
- Pepper mixture: sauté the onions in about 1-2t olive oil, once fragrant add in the peppers. Season with a sprinkle of chili powder, s+p (to your desired heat) and a squeeze of lime if you’re inspired!
- Cilantro Lime Cauli Rice: sauté the cauliflower rice in 1-2t olive oil, and add zest of 1 lime, and chopped cilantro (note: if you use the frozen cauli rice from Costco, steam it in the microwave first – per instructions).
- Sweet Lime Slaw: mix up the cabbage, green onions, juice and zest of 1 lime, 1T olive oil, 1t maple syrup, a dash of franks and s+p to taste. This could be made ahead and sit, flavours really pop when you do that!
- Grilled Pineapple: grill the pineapple so it gets a good char and warms up – about 2-3minutes a side (depending on thickness of the cut).
- Plate it! I just arranged it in little piles around the plate and topped with salsa, queso and sliced avocado.