I make this easy 30-minute fish burrito bowl recipe at least two times a week. It's such an easy recipe that is filling, delicious, and full of fresh nutritious ingredients. Plus, it makes great leftovers!
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I love making a bowl that you can customize just the way you like for an easy weeknight dinner. I love adding fresh guacamole, jalapenos, romaine lettuce, salsa, and white rice to my bowl. You can also change up the veggies depending on what you have on hand. It's a very flexible recipe!
If you're looking for more low-fluoride recipes, check out my 3 ingredient halibut and my delicious raspberry crumble.
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Ingredients
- Whitefish: I used wild-caught cod from the Wild Alaskan Company.
- Salt: I use Redmond Real Salt because it is fluoride-free.
- Organic cumin
- Organic Peppers: I used organic red and yellow peppers. Any peppers will work.
- Organic Onion: I used an organic red onion, but any organic onion will taste delicious.
- Organic Cauliflower
- Organic olive oil: Make sure the olive oil is single-origin otherwise you could be consuming rancid olives!
See recipe card for quantities.
Instructions
Preheat the oven to 375 and line a baking sheet with parchment paper.
Cut up peppers, onion, and cauliflower and line on the baking sheet. Drizzle with olive oil and salt. Gently toss the veggies to distribute the olive oil and bake in the oven for 15 minutes.
Place the defrosted cod on a clean plate and dry with a paper towel. Sprinkle with cumin and salt.
After 15 minutes, remove the veggies from the oven and place the cod on top. Bake in the oven for another 15 minutes.
Remove from the oven and let the fish rest for five minutes. Then, build your bowl.
Hint: do not use a nonstick baking sheet because it could contain fluoride. Use a baking sheet like this one HERE.
What should I serve this with?
- Rice: make either white rice or brown rice at home using distilled water. After the rice is done, toss with fresh lime juice and cilantro.
- Sour Cream: serve with sour cream. If you're looking to eat low-fluoride, make sure the sour cream is high quality and organic.
- Fresh cilantro: some studies suggest cilantro helps detox fluoride. I like to sprinkle some cilantro leaves on top of my bowl.
- Lime wedges: lime wedges are great to serve on the side of burrito bowls.
- Salsa: make sure the salsa does not contain water if you're eating low-fluoride. Whole Foods has some great options.
What makes this recipe low in fluoride?
As long as you're using organic ingredients, this recipe is low in fluoride. Wild-caught fish contains very, very low amounts of fluoride, unlike some meats. Make sure to prepare any beans or rice with distilled water to avoid fluoride exposure.
FAQ
Yes, shrimp is an excellent substitution for cod for these fish burrito bowls. You can use any fish you would like to use.
Equipment
- Baking sheet: an aluminum baking sheet is a great option.
- Precut parchment paper: it's a game-changer to have precut parchment paper sheets.
- Stainless steel knives: stainless steel knives are free from fluoride. Knives coated in certain materials (like those Cuisinart colorful knives) potentially contain fluoride.
Storage
Store the cooked fish and vegetables in an airtight container in the refrigerator for up to two days.
Top tip
Make sure to pat dry the fish before baking so it gets nice and crispy!
30 Minute Fish Burrito Bowl (low fluoride, gluten-free)
Equipment
- Stainless steel knives
Ingredients
- 2 fillets of cod or other whitefish
- 1 teaspoon redmond real salt
- 1 teaspoon organic ground cumin
- 2 cups organic peppers sliced
- ½ red onion sliced
- ½ cup organic cauliflower
- 1 tablespoon organic olive oil
Instructions
- Preheat the oven to 375 and line a baking sheet with parchment paper.
- Cut up peppers, onion, and cauliflower and line on the baking sheet. Drizzle with olive oil and salt. Gently toss the veggies to distribute the olive oil and bake in the oven for 15 minutes.
- Place the defrosted cod on a clean plate and dry with a paper towel. Sprinkle with cumin and salt.
- After 10 minutes, remove the veggies from the oven and place the cod on top. Bake in the oven for another 15 minutes.
- Remove from the oven and let the fish rest for five minutes. Then, build your bowl.
Notes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter. I discuss my fluoride-free journey on TikTok and in my newsletter.
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