Name: Low Carb Fish Bowl with Jalapeño Guacamole
Prep time: 15 min
Cook time: 10 min
Yield: 1
Ingredients: 1 white fish fillet - for the fish; 1/4 tsp smoked paprika - for the fish; Salt, to taste - for the fish; Pepper, to taste - for the fish; 1/2 tsp olive oil - for the fish; 1/4 head cauliflower - for the cauliflower rice; 1/2 tsp olive oil - for the cauliflower rice; Salt, to taste - for the cauliflower rice; Pepper, to taste - for the cauliflower rice; 1/2 avocado - for the jalapeño guacamole; 4-5 slices jalapeño - for the jalapeño guacamole; 1 tsp lemon juice - for the jalapeño guacamole; 1 tbsp chopped fresh cilantro - for the jalapeño guacamole; Salt, to taste - for the jalapeño guacamole; Pepper, to taste - for the jalapeño guacamole; 1 roma tomato - for the pico de gallo; 1/4 onion - for the pico de gallo; Handful of fresh cilantro - for the pico de gallo; Salt, to taste - for the pico de gallo; 50g salad greens - for the other ingredients; 2 lemon wedges - for the other ingredients

Instructions

Make guacamole

Finely dice jalapeño.
Spoon out flesh from avocado and add to a mixing bowl. Mash lightly with a fork until desired texture.
Add diced jalapeño, chopped cilantro and lemon juice. Mix until combined.
Season to taste with salt and pepper.

Make pico de gallo

Dice tomato, finely dice onion and chop cilantro. Transfer to a mixing bowl and mix to combine.
Season to taste with salt.

Prepare cauliflower rice

Process fresh cauliflower in a food processor until it is the size of rice. Alternatively, grate it using a box grater.
Heat up olive oil in a large nonstick skillet over medium heat. Add riced cauliflower and sauté for a few minutes until tender. Season to taste with salt and pepper.

Cook fish

Pat dry fish fillet with a paper towel and sprinkle smoked paprika, salt and pepper all over it.
Heat up olive oil in a nonstick skillet over medium heat. Sear fish for 2-3 minutes on each side or until lightly golden.

Assemble

Lay a bed of salad greens in your serving bowl. Top with cauliflower rice and fish. Serve with lemon wedges, jalapeño guacamole and pico de gallo. Enjoy!

Notes

I used ling fillet but any mild white fish will work well for this recipe.
Feel free to use less or more jalapeño depending on your spice tolerance and taste preference.
Not a fan of jalapeño? Try this classic guacamole instead.
You can prepare cauliflower rice in a big batch to save time. Simply freeze raw cauliflower rice in a large freezer bag and defrost as needed.

Low Carb Fish Bowl with Jalapeño Guacamole

Ingredients

Fish

Cauliflower rice

Jalapeño Guacamole

Pico de gallo

Other ingredients