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Buddha Bowl with Cod Acras and Spicy Pineapple Sauce

  • Prep time: 20 minutes

  • Cook time: 10 minutes

  • Servings : 4

A vibrant Buddha bowl layered with crispy cod acras, roasted cauliflower, creamy avocado, and a fiery pineapple mayo for a perfect balance of heat and freshness.


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Cool&Simple Ingredient List

  • Acras de morue Acras de morue
    (18)

    Acras Cod Balls (Fried fish balls)

    300 g

    9.49 $
    View details

  • Ingredient List

  • Preparation

    1. Preheat the oven to 425°F (220°C).
    2. Remove the cod acras from their packaging and place them on a baking sheet lined with parchment paper or a silicone baking mat.
    3. Bake on the centre rack of the oven for 8–10 minutes.
    4. Meanwhile, break the cauliflower into florets and finely chop or pulse in a food processor until it reaches a rice-like consistency.
    5. Using a microplane, zest the lime, then cut it in half and squeeze out the juice.
    6. Place the cauliflower rice in a medium bowl and add the lime zest and juice, a drizzle of olive oil, salt, and pepper to taste. Mix well and set aside.
    7. Halve the cherry tomatoes.
    8. Using a spiralizer, cut the cucumbers into ribbons, or slice into half-moons if you don't have one.
    9. Slice the avocados.
    10. In a blender, combine the pineapple, saffron, crushed red pepper flakes, and mayonnaise. Blend until smooth to create the spicy pineapple sauce.
    11. To assemble the bowls, divide the cauliflower rice among four bowls. Top with cherry tomatoes, cucumber, avocado slices, and edamame.
    12. Place the baked cod acras on top of the bowls and drizzle with the spicy pineapple sauce, or serve the sauce on the side.
    13. Enjoy!
Cool&Simple Culinary Team

Cool&Simple Culinary Team

Behind every Cool&Simple recipe is our love for great ingredients and easy-to-make ideas.

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