Blackened Tilapia Power Bowl
4 Regal Springs Tilapia fillets
1/4 cup blackening seasoning
4 cups red quinoa, cooked
2 cups canned black beans
2 cups canned corn, charred
1 pint golden cherry tomatoes, sliced in half
1/3 cup lime juice
1/4 cup + 2 teaspoons olive oil
1 teaspoon ground cumin
1/4 cup green onions, minced
2 avocados, diced
1 cup crispy onions
On a tray or large plate, lay out tilapia fillets. Generously sprinkle blackening seasoning over both sides of fillets.
In a large mixing bowl, mix together quinoa, beans, corn and cherry tomatoes.
In a medium mixing bowl, combine lime juice, cumin, 1/4 cup olive oil and green onions. Whisk together, pour over the quinoa mixture and set aside.
Heat a cast iron pan over medium-high heat. Add remaining the olive oil and tilapia fillets. Cook tilapia for 2–3 minutes on each side.
Lay out 4 bowls. Toss quinoa mixture once more, then scoop 1 cup into each bowl. Top each with 1 tilapia fillet and garnish with equal amounts of avocado and crispy onions.