Trout Bowls 🐠

Bowls are a fun way to combine veggies and protein with your favorite healthy fats.

I love bowls with ground meat (kind of like a burrito bowl), but seafood inspired bowls are really delicious too🤤

Last week we enjoyed the chicken burrito bowls on repeat 😉

Today we are pairing a riced cauliflower spinach base, with zucchini, some roasted asparagus and of course the grilled trout topped with lots of guacamole 🥑

I have already posted lots of the components of this bowl separately, but I find that this combination is perfect 🌈

It is important to make all components separately since this bowl is all about different textures.

We will be making the riced cauliflower in a pan, the asparagus and zucchini in the air fryer, and the spinach on the stove, while the trout can be either grilled or roasted in the oven!

I love trout from Rainbow King Foods and you can save on your First order using code CUREATED, and my entire guide to purchasing fish can be found here!

To make 2 bowls you need 🍲:

2 pieces of rainbow trout (about 5-6 ounces each) 🐠

1 Paket of Frozen riced cauliflower (about 12 ounces), fresh works too 🍚

2 small zucchini 🥒

1 bunch of asparagus 🥦

Fresh herbs like parsley, basil and chives 🌿

Spices like oregano, salt, pepper, lime, the choices are endless 😋

Lettuce, Cucumber and tomato slices for garnish 🍅🥒

Everything for guacamole: 2 avocados, 1 lime, salt and herbs like cilantro 🌿🥑

-Optionally: tomato, garlic or green onion 🧅

How to:

It’s important to prepare all of the parts separately since the key to a yummy bowl is the different texture!

Begin my air frying the zucchini and asparagus on 400°F for about 15 minutes with salt until crispy!

In a separate pot, cook the spinach with some salt.

Meanwhile, sauté the cauliflower rice in the ancestral fat of your choice with salt and herbs of your choice! Usually about 10 minutes, I like it when the cauliflower isn’t too soggy.

While the veggies are cooking, make the guacamole or simply slice some avocado and sprinkle with salt 🥑

The last step is to make the trout. Heat up a pan and when it’s hot, place the trout skin down and cook got 2-3 minutes, flip and cook for another minute and season with salt.

Now it’s time to assemble the bowl: first put the riced cauliflower on the bottom, layer on the air fried veggies in one corner, the spinach in the other and top it off with the trout. The skin should be crispy 😋

Place the sliced avocado or guacamole as well as your favorite Keto Mayo (we love MCT Mayo) on top 🥙

I also love to add some cucumber and tomato slices for some crunch 🥒🍅