Fish Taco Bowl

Ingredients

  • 2 tsp chili powder
  • 2 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp himalayan salt
  • 1 tsp black pepper
  • 6 white fish fillets (I used sole)
  • 3 cups sprouted brown rice (cooked)
  • 1 1/2 cups frozen corn (thawed)
  • 1 19 oz can black beans (drained & rinsed)
  • 1 red onion (chopped)
  • 1 red pepper (chopped)
  • 1 Avocado (cubed)

Directions

  • Line a baking pan with parchment paper.
  • Place fish on the pan.
  • In a small bowl combine all spices.
  • Sprinkle evenly over both sides of the fish.
  • Place in the oven and bake until fully cooked.
  • Mean while, add a drizzle of olive oil to a frying pan and add the onion, red pepper and corn.
  • Saute over medium high heat, until tender.
  • Stir in the black beans and heat through.
  • In 6 bowls, layer rice, bean mixture, and fish.
  • Top with avocado and braggs liquid soy seasoning.
  • ENJOY!