Fruity Buddha bowl with cod
Cook time – 50 min
- Total time
- 230 minutes
- Preparation time
- 180 minutes
- Calories
- 515
- Portions
- 4
It was Buddha who said that “every day is a good day”. That is certainly the case with our fruity Buddha bowl with cod. This colourful bowl is filled with everything to make you happy and nicely satisfied. The freshness of the grapefruit, pineapple and berries is complemented perfectly by the delicately marinated cod and delicious lentils. And it’s fast to make: this wonderful dish can be quickly prepared while you are on your lunch break. Satisfaction on a spoon!
Directions
- Soak the two types of lentils separately in water for 2 hours. Then gently cook both types of lentil separately in water for approx. 15 minutes. Mix each batch of lentils with 2 tablespoons of oil, 2 tablespoons of lemon juice, salt and pepper.
- Squeeze the juice from one of the grapefruit. Stir the grapefruit juice and lemon juice together, put 1 teaspoon of lemon juice to one side. Peel and grate the ginger and squeeze out the juice between your fingers. Add the chopped chilli and coriander to the ginger, grapefruit and lemon juice. Stir and add salt. Stir in 2 tablespoons of oil into half of this marinade.
- Cut the cod into strips and marinate it for 1 hour in the other half of the marinade.
- Peel the pineapple, remove the central core, chop the flesh into cubes. Divide the lentils between the bowls. Rinse the berries. Peel the second grapefruit, halve and slice it. Halve the avocados, remove the stone and peel. Cut the avocado into slices and coat with the remaining lemon juice. Arrange the grapefruit, pineapple and avocado slices on top of the lentils. Remove the cod from the marinade, season with salt and pepper and arrange on top of the avocados. Add the berries and drizzle with the marinade that previously had the oil added to it. Add fresh grapefruit juice to taste.
A dish that is sure to brighten your spirits!
Your Dole team
Ingredients
- 200 g red lentils
- 200 g black lentils
- 6 tbsp avocado oil
- Juice of 1 lemon
- Salt
- Pepper
- 2 pink grapefruit
- 100 g ginger
- 2 red chillis
- 1 bunch of coriander
- 350 g cod fillet
- 250 g pineapple
- 100 g raspberries
- 100 g blackberries
- 2 avocados
Nutritional Facts
| 1 Serving Per Container | |
| Serving Size | 4 |
| Calories | 710 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (35 g) | 47% |
| Cholesterol (30 mg) | |
| Sodium (76 mg) | 14% |
| Dietary Fiber (56 g) | 17.5% |
| Soluble Fiber (22 g) | 73% |
| Total Sugars (6 g) | |
| Protein (41 g) | |
| Calcium | 14% |
| Iron | 63% |
| Potassium (1.8 mg) | 90% |
| Vitamin A | 2% |
| Vitamin C | 50% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.