I think the funnest part of Creative Kitchen has got to be coming up with the names. This one literally says it all… It is indeed…
- BLAZING from the use of one of my favorite chile pastes, Mina Harissa, which is made from ground chile peppers and Moroccan spices. You can find it on Amazon here; or at your local Whole Foods Market.
- Uses fresh BASIL for one sublime flavor!! FOOD FACT, betchya didn’t know this: basil is a super-herb! It not only has antibacterial properties to ward off things like staph, strep, and E. coli, but it contains oils that work to block the activity of an enzyme called cyclooxygenase, responsible for inflammation in the body. Drugs like Tylenol, Aspirin, and Ibuprofen work in the same way by inhibiting this enzyme. Cough, Cough, food is medicine. Trade your pills in for some plants.
- Contains white BEANS for fiber-rich carbohydrates and a source of additional protein.
- Packed with protein rich BARRAMUNDI, a white fish native to Australian waters. Barramundi is a fellow to the common fish, sea bass, yet less oily in texture.
- And, well….is served in a BOWL!
Ta-da! There you have it: a Blazing, Basil, Bean, & Barramundi Bowl!
This has been a staple meal ever since we made it for the first time. It’s super simple, warming and filled with protein and fiber and an abundance of vegetables. Most of the items are able to be batch prepared allowing for dinner to be done in under 20 minutes!
I like to buy my barramundi from Trader Joes, it’s wild-caught and a great price; although most other markets carry barramundi in the frozen seafood section. Just be sure to check your source!
The dairy-free sour cream recipe can be found here!
- Group 1
- 1 cup 140g butternut squash diced
- Group 2
- 1 cup yellow onion diced
- 1 tbsp minced garlic
- 3/4 cup yellow bell pepper diced
- 1 cup eggplant diced
- 1 heaping cup zucchini diced
- Group 3
- 1 shy cup 200g white beans
- 1/2 cup cherry tomatos halved
- 1/2 cup fresh basil leaves
- 3 tbsp Mina
- 1 cup 240mL cup full fat coconut milk (Thai Brand) or more
- 1/4 cup vegetable broth
- Group 4
- 7 oz barramundi fillet in a pan with garlic basil, and sea salt.
- Group 5
- 1/4 cup diced celery
- 1 tbsp dairy-free sour cream
Boil group 1 until just under done, drain and set aside.
Saute group 2 in a large stock pot for 2-3 minutes.
Add group 3 to the pot.
Cover and simmer on low for 10 minutes.
Meanwhile, sear group 4 in a pan.
Pour your contents into a large bowl, layer the barramundi.
Add group 5.
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