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crispy fish buddha bowl

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


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.


  • 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


  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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