Blackened Tilapia over Cilantro-Lime Quinoa Bowl

Name: Blackened Tilapia over Cilantro-Lime Quinoa Bowl
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 whole Avocado; 15 oz Black Beans; 0.5 tsp Black Pepper; 0.5 tsp Cayenne Pepper; 0.5 tsp Dried Oregano; 0.5 cup Fresh Cilantro; 0.25 tsp Garlic Powder; 1 whole Lime; 1 tbsp Olive Oil; 0.5 tbsp Onion Powder; 1.5 tbsp Paprika; 2 tbsp Pepitas (Pumpkin Seed Kernels); 0.5 cup Quinoa; 2 cups Romaine Lettuce; 1 whole Roma Tomato; 0.5 tsp Salt; 1 cup Spinach; 2 whole Tilapia; 1 cup Water

Dinner 🍽️Lunch 🥪Salad 🥗 Mexican High-Protein 💪Low-Sodium Heart-Healthy ❤️Gluten-Free Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Blackened Tilapia over Cilantro-Lime Quinoa Bowl layers smoky, spiced fish with fluffy citrus-kissed quinoa, creamy avocado, and hearty black beans on crisp greens. The contrast of heat from the cayenne and cool freshness from cilantro and lime creates a balanced, vibrant bite. Serve it for a satisfying weeknight dinner or a light, protein-packed lunch.

Prep35 mins
Cook25 mins
Serves2
DifficultyMedium

1

Make tilapia: In a small bowl, mix together paprika, onion powder, salt, black pepper, cayenne pepper, oregano, and garlic powder.
2

Rub about 1 tablespoon of the spice mixture onto each side of both tilapia fillets, using all the seasoning. Let the fillets rest while you prepare the quinoa, about 15 minutes.
3

Make quinoa: In a medium saucepan, combine water, quinoa, and salt. Bring to a boil; cover and lower the heat to low. Cook until the quinoa has absorbed all the liquid, 12 to 15 minutes.
4

Remove from the heat. Stir in the lime zest, juice, and cilantro. Season with salt and set aside.
5

Heat olive oil in a large pan over medium-high heat. Cook the tilapia fillets in the hot oil until the fish flakes easily with a fork, 2 to 3 minutes per side.
6

Make bowl: Arrange the romaine lettuce and spinach in 2 bowls. Divide the tilapia, cooked quinoa, black beans, and tomato over the lettuce and spinach. Top with avocado and pepitas. Serve each portion with a lime wedge.