NUTRITION

SERVINGS

INGREDIENTS

12 oz tilapia fillets

1 medium sweet potatoes

0.33 cup wild rice

0.5 cup black beans

0.5 tbsp olive oil

0.13 whole avocado

0.25 cup fresh salsa

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  In a small pot, cook the wild rice according to package directions until tender, then set aside.

• 2

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 3

  Peel and dice the sweet potatoes into 1/2-inch cubes, then toss them on the baking sheet with 0.5 tbsp of olive oil and a pinch of sea salt.

• 4

  Roast the sweet potatoes for 20-25 minutes until they are fork-tender and have developed a golden, caramelized exterior.

• 5

  Pat the tilapia fillets dry with a paper towel and season both sides evenly with ground cumin, smoked paprika, garlic powder, sea salt, and black pepper.

• 6

  Heat the remaining 1 tbsp of olive oil in a large non-stick skillet over medium-high heat.

• 7

  Place the tilapia in the skillet and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

• 8

  Assemble the power bowls by dividing the cooked wild rice, roasted sweet potatoes, and black beans into two large bowls.

• 9

  Place the seared tilapia fillets on top and garnish with fresh salsa, avocado slices, lime juice, and chopped cilantro before serving.