Buddha bowls with coconut shrimps and smoked trout

Ingredients

  • 1 emballage de crevettes panées à la noix de coco
  • 70g Truite arc-en-ciel fumée tranchée Ocean Wise
  • 125mL (½ tasse) edamames décortiqués
  • 375mL (1 ½ tasse) riz basmati non cuit
  • Zeste d’une lime
  • 250mL (1 tasse) chou rouge émincé
  • 1 poivron rouge coupé en lanières fines
  • ½ concombre anglais, coupé en spirales ou en demi-rondelles (si vous n’avez pas de coupe-spirales)
  • 1 mangue, coupée en petits dés
  • Sel et poivre
  • Graines de sésame (optionnel – pour décorer)
  •  
  • Vinaigrette verte :
    • 250mL (1 tasse) yogourt nature
    • 30mL (2 c. à soupe) ciboulette coupée grossièrement
    • 60mL (¼ tasse) de persil coupé grossièrement
    • 170mL (2/3 tasse) de coriandre fraîche coupée grossièrement
    • 1 petite gousse d’ail
    • 1mL (¼ c. à thé) sel
    • Poivre noir, au goût

Preparation

1. Defrost smoked trout beforehand according to the instructions on the package.

2. Preheat oven to 200F.

3. Remove the coconut shrimp from their packaging and place them on a baking tray lined with a silicone or parchment paper cooking mat. Bake in the oven for 8 to 10 minutes.

4. Make small rolls with the slices of smoked trout. Set aside.

5. Cook rice according to package instructions and let stand 5-10 minutes.

6. Grain the rice with a fork and mix with the lime zest, add salt and pepper to taste.

7. Meanwhile, bring water to the boil in a small pot and boil the edamame for 5 minutes, drain and set aside.

8. Place all the ingredients for the vinaigrette in a blender and purée smooth.

9. Serve the rice in deep bowls, then garnish with the vegetables, mango, shrimp, trout, edamame and drizzle with the vinaigrette.

10. Sprinkle with sesame seeds to taste and enjoy!

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