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Blackened Tilapia Quinoa Bowl

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PREP TIME
35 min
COOKING TIME
25 min
TOTAL TIME
60 min
SERVINGS
2 servings
Dinner
Blackened Tilapia Quinoa Bowl
Ingredients
  • 1 1/2 tablespoons paprika
  • 1/2 tablespoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 2 tilapia fillets
  • 1 cup water
  • 1/2 cup quinoa
  • 1/8 teaspoon salt
  • 1 large lime, zested and juiced
  • 1/2 cup chopped fresh cilantro
  • salt to taste
  • 1 tablespoon vegetable oil
  • 2 cups chopped romaine lettuce, or to taste
  • 1 cup fresh spinach leaves, or to taste
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 Roma tomato, chopped
  • 1 avocado, chopped
  • 2 tablespoons roasted pepitas, or to taste
  • 2 wedges lime
Instructions
1
Combine the dried spice blend of paprika, onion powder, salt, black pepper, cayenne pepper, oregano, and garlic powder in a bowl. Coat both tilapia fillets evenly with the spice mixture, using up all the seasoning to ensure an adequate flavor coating. Allow the tilapia fillets to marinate for 15 minutes while preparing the quinoa, which will take about that amount of time.
2
Prepare a medium saucepan by combining water and quinoa, along with a pinch of salt. Bring the mixture to a boil; then cover the saucepan and reduce the heat to low. Let it simmer until the quinoa has absorbed all the liquid, taking around 12 to 15 minutes. Remove the saucepan from heat and stir in some lime zest, juice, and chopped cilantro to add a burst of citrus flavor. Season with additional salt if needed.
3
Heat oil in a large skillet over medium-high heat to get it hot. Cook the tilapia fillets until they break apart easily with a fork, flipping them over 2 to 3 times on each side.
4
Arrange a bed of romaine lettuce and spinach in two bowls. Divide the cooked tilapia, quinoa, black beans, and diced tomatoes among the bowls. Top each portion with sliced avocado and a sprinkle of pepitas for added crunch. Serve each bowl with a wedge of lime on the side.