With both wedding season and swim suit season fast approaching, I can't be the only one who is trying to eat a little more mindfully! I know I've said it before but I love Mexican food because of how much flavor it packs in and how versatile it can be. Almost once a week I make some sort of "burrito bowl" at home by layering brown rice, black beans with lettuce and either shrimp or fish. Since the variations are endless, I never get tired of it!
This week with tilapia on sale and a fresh bottle of Trader Joe's Cilantro Salad Dressing in the fridge, I decided to whip up a tilapia bowl topped with Greek yogurt. I have been on a Fage Greek yogurt kick lately so it just made sense to save a few calories by losing the sour cream. Hands down one of the best "bowls" to date...and one you can feel good about indulging in!
Spicy Tilapia Bowl
by Ali Caron, RD
8 oz tilapia
1-2 tablespoons Trader Joe's Cilantro Salad Dressing
2/3 cup cooked brown rice
1/2 cup canned black beans, drained and rinsed
1 cup lettuce, chopped
1/2 cup cherry tomatoes, halved
2 tablespoons salsa (Trader Joe's Cowboy Caviar Salsa)
1/2 cup guacamole
2 tablespoons 2% plain Greek yogurt
Sriracha Sauce to taste (optional)
Directions: Marinate fish for several minutes with cilantro dressing while you heat a sauté or grill pan over low-medium heat. Spray pan with non-stick or olive oil spray. Cook fish for about 10 minutes or until cooked through.
Meanwhile, layer half the rice, black beans, lettuce, tomatoes, guacamole and salsa in 2 serving bowls. Once the fish is cooked, place 1 portion in each bowl. Top fish with 1 tablespoon of Greek yogurt and drizzle with Sriracha sauce.
Nutrition Facts: 568 Calories, 9g Fat, 85g Carbohydrate, 39g Protein, 11.5g Fiber, 265mg Sodium, 1118mg Potassium