Trout Buddha Bowl & Butter-Bean Dressing recipe
A nutritious and vibrant trout Buddha bowl with seared trout, fresh veggies, and a creamy butter-bean dressing, offering a perfect balance of flavours.
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Cooking tools:
- Blender
- Nonstick skillet
- Stove
- Chef's knife
- Cutting board
- Serving bowl
- Saucepan
- Pot
- Measuring spoon
- Grater
- Spoon
- Oven
- Baking sheet
- Colander
- Fork
Ingredients
- 1 T olive oil
- 2 x 150 g portions rainbow trout
- 280 g brown rice, cooked
- 1 beetroot, peeled and sliced into matchsticks
- 65 g Tenderstem broccoli tips, blanched and roughly chopped
- 60 g sugar snap peas, blanched and roughly chopped
- 2 carrots, peeled into ribbons
- 2 avocados, havled
- 3 spring onions, peeled and placed into iced water to curl
- 1⁄2 lemon, juiced
- Sea salt
- freshly ground black pepper
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup tahini
- 1⁄4 cup butter beans
- 2 garlic cloves, finely chopped
- 1⁄4 cup water
- 3 T lemon juice
- 1⁄2 t fresh turmeric, grated
- Salt, to taste
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