Crispy Fish Buddha Bowl

A buddha bowl is a terrific way to pack a ton of nutrition and flavor into one serving! This crispy fish buddha bowl with battered haddock contains a mountain of fresh veggies, grains and a creamy cilantro lime dressing.

Disclosure: I have participated in a paid partnership with Janes Foods. Opinions in this post are my own.

Did you grow up eating frozen fish? Every once in a while my Mom would serve up some frozen fish and we all loved it! Now that I have kids of my own and I often require some quick and easy meals, I’m SO grateful that things have come a long way in the world of boxed fish, and that I have some terrific options like the ones from my friends over at Janes Foods!

We’ve actually been loving Jane’s products for a while now. I always have a box of their whole wheat chicken strips in the freezer for when I need a helping hand with lunch or dinner! Since I’ve discovered the Jane’s ultimates product line, I’m even more in love.

Janes ultimates are premium fish products with no preservatives, no artifiical colours or flavors, zero trans fats and an awesome source of Omega-3! They’re also 100% Certified Sustainable (MSC). I feel great feeding my family Janes ultimates products and they love eating it.

One of my new favorite dinners these days using Janes battered haddock is this crispy fish buddha bowl, with a creamy cilantro-lime dressing!

What is a buddha bowl?

A buddha bowl is not a terribly new phenomenon, but it might be new to you! It’s basically a bowl full of goodness, usually comprised of a grain as a base, topped with a bunch of mixed veggies and a protein of choice. I love to use a multitude of veggies and colors just to make it all more exciting. In my bowl I’ve got:

• farro
• chopped lettuce
• roasted sweet potatoes
• edamame beans
• carrots
• purple cabbage
• cucumber slices
• crispy chickpeas
• Janes ultimates battered haddock

The haddock is a perfect protein of choice for a buddha bowl, since it’s so mild in flavor! It pairs beautifully with just about any veggie or sauce of your choice. You could even spice things up and make a spicy dressing for your bowl!

The buddha bowl is also super versatile; if there’s any veggie you don’t particularly care for, just leave it out or swap it for something else. 

How do you make a fish buddha bowl?

Your very first step will be to get the fish, and sweet potatoes in the oven! Since they will take roughly the same time in the oven to cook, you can put them all on one pan. Both will be ready after about 25 minutes, at 425 F (flipping/stirring once).

While the fish is cooking, you can chop up and prepare the rest of the veggies, and make the dressing!

How do you make the cilantro-lime dressing?

This is one of my favorite toppings for a buddha bowl. You can whip up the dressing so quickly, and it tastes great! Plus it’s a beautiful green color. In a blender or food processor, combine together:

• a packed cup of cilantro
• juice of 1 large lime
• garlic
• olive oil
• Greek yogurt

Blend until smooth and taste, adjusting any seasonings as you’d like!

When the fish and potatoes are done, let them cool for a few minutes before slicing the fish into strips. Now you can assemble your bowl! I like to put down the grains first, then pile on the lettuce and other veggies, then finish it off by topping it with the warm, crispy fish and crispy chickpeas. Drizzle a few tablespoons of dressing over the top and voila! Dinner is served.

These crispy fish buddha bowls can be made to look fancy, perfect for a special little night in with you and your significant other. Or you can serve them in more of a “deconstructed” manner for your kids (who may not like their food touching 😉).

How ever you serve it up, you are sure to love these healthy and hearty buddha bowls!

Some other easy dinners you might like from the blog:

• coconut curry fusion bowl
• crispy Mongolian cauliflower
• crispy sheet pan gnocchi

Crispy Fish Buddha Bowl

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5 from 5 reviews

• Author: Katherine | Love In My Oven
• Total Time: 30 minutes
• Yield: 2 bowls 1x

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Description

A buddha bowl is a terrific way to pack a ton of nutrition and flavor into one serving! This crispy fish buddha bowl with battered haddock contains a mountain of fresh veggies, grains and a creamy cilantro lime dressing.

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Ingredients

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• Jane’s ultimates battered haddock (4 pieces)
• 1 medium sweet potato, peeled and cubed into 1” pieces
• 1/2 cup chickpeas
• 1 tbsp olive oil
• 1 cup cooked farro (or another grain)
• 2 medium carrots, shredded or julienned
• large handful shredded romaine lettuce
• 1 cup cucumber, diced
• 1/4 cup cooked edamame beans
• 1 cup purple cabbage, shredded

Cilantro-Lime Dressing

• 1 bunch cilantro, packed
• juice of 1 large lime
• 2 garlic cloves, minced
• 1/8 tsp salt
• 1 tsp honey
• 2 tbsp olive oil
• 1/4 cup plain Greek yogurt

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Instructions

1. Preheat the oven to 425 F and spray a large baking pan with nonstick spray. On one end of the tray, place the fish fillets side by side, and the other side of the tray place the diced sweet potato and chickpeas. Drizzle the olive oil over the sweet potatoes and chickpeas and stir to coat. Place the tray into the oven for 10 minutes, then flip the fish and give the sweet potatoes and chickpeas a stir. Bake for another 15 minutes and set aside while you prepare the buddha bowls.
2. Divide the farro into 2 bowls, followed by the carrots, romaine lettuce, cucumber, edamame, and cabbage. Add the sweet potatoes, crispy chickpeas and then slice the fish into pieces, adding it at the end.
3. Prepare the dressing. In a food processor or blender, combine together the cilantro, lime, garlic cloves, salt, honey, olive oil and yogurt. Blend until smooth. Drizzle the dressing over both of the bowls and serve immediately.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: seafood
• Method: oven bake
• Cuisine: american

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