Fish
buddha bowl

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:
- Preheat the oven to 375 F On a non-stick baking sheet lined with parchment paper, place the croquettes and bake for 30 minutes.
- 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.