Project Description

Mexican bowl

Full Recipe in Details

This healthy bowl is full of delicious, nutrient-rich ingredients like white fish fillets, turmeric,  beans, fresh mango and crisp kale leaves.

  • 1 mango, cheeks removed, flesh diced into small cubes

  • 1/4 cup chopped fresh Butlers coriander, plus extra leaves, to serve

  • 1 tablespoon fresh lime or lemon juice

  • 2 long fresh red chillies, deseeded, finely chopped (optional)

  • 4 x 125g firm white fish fillets

  • 1 teaspoon ground turmeric

  • 1 tablespoon extra virgin olive oil

  • 2 garlic cloves, crushed

  • 400g hydrated black or brown beans, rinsed, drained

  • 1 bunch trimmed kale, chopped

  • 300g (2 cups) cooked quinoa, buckwheat or brown rice (or mixed!)

  • Combine the mango, coriander, lime juice and half the chilli in a bowl. Set aside. Dust the fish fillets with the turmeric to lightly coat. Add a little smoky paprika for extra zing. Heat 2 tsp oil in a large non-stick frying pan or wok over medium-high heat.

  • Cook the garlic and remaining chilli, stirring, for 1 minute or until aromatic. Add the beans and cook, stirring, for 1 minute or until warmed through. Add the kale and use tongs to toss for 2 minutes or until just wilted.

  • Cover to keep warm. Heat the remaining 2 tsp oil in a large non-stick frying pan over medium-high heat. Cook the fish for 2-3 minutes each side or until golden and cooked through.

  • Divide the quinoa/rice among serving bowls. Top with the kale mixture, fish and delicious mango salsa. Serve sprinkled with extra coriander.


for the many benefits of Turmeric, see

Have a super week ahead and enjoy eating well and staying healthy!

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