Smoky Trout Grain Bowls with Corn, Black Beans and Lime Yogurt
A hearty meal-prep bowl built around flaky trout fillet, brown rice, black beans, and sweet corn, finished with a creamy lime yogurt dressing. Warm, filling, and far from a classic baked-fish plate.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 1 servings
Ingredients
- 80 g Black Bean
- 1 g Black Pepper
- 90 g Brown Rice
- 5 g Cilantro
- 70 g Corn kernel
- 2 g Cumin
- 50 g Greek Yogurt
- 15 g Lime juice
- 10 g Olive oil
- 60 g Red Bell Pepper
- 30 g Red Onion
- 1 g Salt
- 2 g Smoked Paprika
- 150 g Trout Fillet
Instructions
- Cook the brown rice until tender, then let it cool slightly so it holds well for meal prep.
- Season the trout fillet with salt, black pepper, smoked paprika, and cumin.
- Heat half of the olive oil in a skillet over medium heat and cook the trout gently until just flaky, then set aside to cool.
- In the same pan, warm the red onion, red bell pepper, corn, and black beans with the remaining olive oil for a few minutes.
- Mix the Greek yogurt with lime juice and a pinch of salt to make a quick dressing.
- Flake the trout into large pieces and divide the rice, vegetable mixture, and trout into meal-prep containers.
- Top with cilantro and drizzle with the lime yogurt before sealing or serving.