This Vegan Fish Power Bowl is a fresh, colorful, and satisfying plant-based meal packed with crispy BeanStalk Fish Fingers, fluffy rice, sweet pineapple, creamy avocado, edamame, and crunchy vegetables. Finished with a light soy-lime style dressing, fresh cilantro, and lime, it's a delicious combination of tropical flavors and nourishing ingredients.
Fish Fingers
INGREDIENTS
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✓ 1 package BeanStalk Fish Fingers
✓ 1 cup rice, uncooked (or quinoa)
✓ 1 cup pineapple, diced
✓ 1/2 cup carrots, shredded
✓ 1/2 cup cucumber, diced
✓ 3/4 cup shelled edamame
✓ 1 avocado, sliced
✓ 1 cup kale, chopped and massaged
✓ 1 cup shredded cabbage
✓ 1/4 cup fresh cilantro, chopped
✓ 2 tbsp soy sauce
✓ 1 tbsp rice vinegar
✓ 1 tsp sesame oil
✓ 1 lime, cut into wedges
INSTRUCTIONS
1. Cook the Rice
Rinse the rice thoroughly and cook according to the package directions until tender. Once cooked, fluff with a fork and set aside. Quinoa can be used instead for an alternative base.
2. Cook the Fish Fingers
Prepare the BeanStalk Fish Fingers according to the package directions by baking or air-frying until hot, crispy, and golden. Once cooked, slice into bite-sized pieces.
3. Make the Dressing
In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil until well combined. Set aside for drizzling over the finished bowls.
4. Prepare the Kale
Place the chopped kale in a bowl and drizzle with a small amount of the dressing. Massage the kale with your hands for about 1 minute until it softens slightly and becomes more tender.
5. Build the Power Bowls
Divide the cooked rice between two bowls. Arrange the diced pineapple, shredded carrots, cucumber, edamame, sliced avocado, massaged kale, and shredded cabbage in sections around the rice.
6. Add the Fish and Serve
Top each bowl with the crispy BeanStalk Fish Finger pieces. Drizzle with the remaining dressing and garnish with fresh cilantro and lime wedges. Serve immediately.
Recipe Tips
Massaging the kale with a little dressing helps soften the leaves and mellow their bitterness. For extra creaminess and heat, drizzle the finished bowl with vegan spicy mayo. The individual components can also be stored separately in the refrigerator for easy meal prep.
