Another meal prepped and ready to go 🤙🏻 breakfast is my classic go-to: 50g oats, 150g Alpro unsweetened yogurt, 1 scoop vanilla protein powder, 1 tbsp flaxseeds and a good pinch of cinnamon, served with stewed plums.

Version 2

Lunch in a fish taco bowl made, served in my single compartment Igluu Meal Prep containers which I absolutely LOVE. I’ve already recommended these gems to loads of people and will continue to do so, as all their stuff is dishwasher, freezer and microwave proof, as well as being stackable and available in three different types to fulfil all your meal prep dreams.

If you watched my Instagram story you would’ve seen I had this for dins one day this week but served it in a BFree sweet potato wrap, which I’d baked into a bowl and it was SO GOOD (line a heatproof bowl with your wrap and bake for 7 mins ish, turn it over and bake for another few mins or until crispy). In this delight of a dinner was baked cod, gauc, a lil bit of rice, refried black beans, fresh spinach, chopped cherry toms and red pepper, all topped off with a tasty taco sauce. So there’s a fair few elements to this dish but they’re all real easy and 100% worth it.

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Ingredients (makes two portions)

For the fish

  • 2 fillets of cod
  • 1/4 tsp cumin
  • 1/4 tsp smoked paprika
  • 2 tsp honey
  • 1/2 tbsp oil
  • Squeeze of lime

For the beans

  • 1 small onion
  • 400g tin black beans
  • 1 clove garlic
  • 1/4 tsp chipotle paste
  • 1/4 tsp cumin
  • Juice of half a lime
  • Handful of coriander

For the taco sauce

  • 1 tsp mayo
  • Chipotle paste to taste (I use the end of a teaspoon and just scooped a tad)
  • Small squeeze of honey
  • Squeeze of lime

For the guac

  • 1/2 small red onion
  • 4 cherry tomatoes
  • 1 large ripe avocado
  • Juice 1/2 lime
  • Chilli flakes to taste
  • Handful of coriander

Method

  1. Pre heat the oven to 180 degrees. Place your fish on a lined baking tray. Mix the marinade ingredients together and paste over the fish. Cook for 20 mins.
  2. Next up, the beans. Finely chop the onion and garlic and add to a saucepan with a few sprays of Frylight garlic oil. Sauté for a couple of mins until starting to soften. Drain and rinse your beans and add them to the pan along with everything else except the coriander. Give them a bit of a mash with a fork or wooden spoon before adding 150ml of water. Leave to soften, given them a bit more of a mash and add a drop more water if needed. Once softened and desired consistency (probs 10 mins ish), chop the coriander and pop it in. Season with plenty of salt and pepper to taste.
  3. For the taco sauce, simply mix everything together and taste, adding more chipotle if you like it hot, more lime for that zing or extra honey for sweetness.
  4. Finally, the guac. Do this last to make sure it doesn’t threaten to turn brown on you. Finely dice the onion and tomato. Add the avo to the bowl and give it a good mash. Add the lime and chilli flakes, season with salt & pepper to taste. Finely add the chopped coriander.
  5. Layer up you taco bowl with fresh spinach first, then throw in any chosen veg before topping with rice (I used a Tilda microwave sachet). Break up your fish into chunks and add it along with the beans, drizzling the taco sauce to top it off.
Enjoy!

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