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Mexican bowl with turmeric fish and spicy mango salsa

Chrissy Freer
  • 30 minutes
  • Serves 4

INGREDIENTS

1 400 gram can

Black beans

1/4 cup

Coriander, fresh

2

Garlic cloves

150 g

Kale

1

Mango

1 tbsp

Lime juice, fresh

300 g

Quinoa, cooked

1 tsp

Turmeric, ground

1 tbsp

Olive oil, extra virgin

2

Long fresh red chillies, deseeded, finely chopped

4

X 125g firm white fish fillets