Blackened Tilapia Southwestern Burrito Bowls
Blackened Tilapia Southwestern Burrito Bowls
serves 2 cooks in 10 difficulty two

Get your burrito bowl fix the healthy and fresh way, right in your very own kitchen. Easy baked blackened tilapia tops bowls fill with brown rice, kale, black beans, corn, cherry tomatoes and your favorite salsa. It’s full of a variety of flavors and textures!


The Ingredients


1 lb tilapia filets

2 tsp extra virgin olive oil

2 Tbsp paprika

1 Tbsp chili powder

1 tsp salt

1 Tbsp onion powder

1 tsp black pepper

1/2 tsp cayenne pepper

1/2 tsp dried oregano

1/2 tsp garlic powder


4 cups chopped kale

1 cup cherry tomatoes

1 cup corn kernels

1 cup black beans


2 1/4 cups water
1 cup plain brown rice
1/4 tsp salt
1/2 tsp black pepper
1 tsp lime juice

1/2 cup olive oil
3 Tbsp fresh lemon juice
1 Tbsp minced garlic
1 tsp Dijon mustard
1 tsp lemon zest
1/4 tsp honey
1/2 tsp freshly chopped parsley
Salt and pepper


Preheat oven to 425 degrees F.

Line a rimmed baking sheet with aluminum foil. Lightly grease with ½ tsp olive oil.

In a small bowl, stir together paprika, chili powder, salt, onion powder, black pepper, cayenne pepper, dried oregano, and garlic powder.

Brush the tilapia filets with remaining oil. Pat rub on the filets, coating both sides well.

Place filets on the prepared pan. Bake approximately 8 to 10 minutes, depending on the size of the filet.

Meanwhile – to cook the brown rice, bring water to a boil in a medium saucepan. Once boiling add the rice, cover and reduce to a simmer.

Simmer for 45 minutes. Remove from heat and let sit for 15 minutes undisturbed.

Remove cover and fluff rice with fork. Season with salt, pepper and lime juice, stirring to combine.

For the lemon vinaigrette whisk together all ingredients in a small bowl until blended together well. If desired, season with salt and pepper to taste. In a mixing bowl add the kale and pour in as much dressing as you like. Massage the dressing into the kale with your hands to wilt.

To assemble bowls, fill one side of the bowl with kale and the other side of the bowl with brown rice. Top kale with chopped tomatoes, corn and black beans. Top the rice with tilapia. Drizzle over some more dressing and season to taste.

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