Fish

buddha bowl

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Ingredients:

For the buddha bowl

  • 1 cup cooked and cooled millet
  • 1 package (340g) cod croquettes from Fruits de Mer du Québec
  • 1/2 cup shredded iceberg lettuce
  • 1/2 cup shredded red cabbage
  • 1/2 cup edamame
  • 1/2 cup diced cucumber
  • 1 carrot cut into thin rounds
  • 1 green onion chopped

For the avocado aioli mayonnaise

  • 1/2 cup light mayonnaise
  • 1 avocado, diced
  • 1 tbsp. minced garlic
  • Salt and pepper
  • Juice of 1/2 lime
  • 1 tbsp. chopped green onion
  • 3 tbsp. 15% fat cooking cream
  • 1 tbsp. honey
Preparation:
  1. Preheat the oven to 375 F On a non-stick baking sheet lined with parchment paper, place the croquettes and bake for 30 minutes.
  2. In a bowl, place the millet. By section, place the vegetables then place the croquettes in the center. In a small mixer, place all the ingredients for the mayonnaise and reduce until smooth. Adjust the seasoning if necessary and drizzle the avocado aioli mayonnaise.

Thank you to our collaborator

Katherine-Roxanne Veilleux

Cyberentrepreneur, blogger, food editor and mother of 3 little boys

roxannecuisine.com

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