Trout Buddha Bowl Three Ways

For the Trout Buddha Bowl:

• 1 tablespoon olive oil
• 3-4 (3-5-oz.) Riverence Rainbow Trout Fillets, thawed and patted dry, cut in half diagonally
• Salt and pepper to taste
• Saffron Rice, Jasmine Coconut Rice, or Nutty Brown Rice, cooked (recipes below)
• Crispy Chickpeas (recipe below)
• Red Pepper Tahini Sauce, Carrot Ginger Sauce, or Spicy Peanut Sauce (recipes below)
• 1 large carrot, peeled and sliced into ribbons
• 1 large red beet, peeled and sliced into matchsticks
• 1 cup purple cabbage, shredded
• 1 ½ cup baby spinach or kale
• 4 green onions, peeled and placed into ice water to curl
• 1 cup edamame
• Cilantro sprigs
• Fresh lime wedges

For the Crispy Chickpeas:

• 1 15-oz. can chickpeas
• 1 tablespoon olive oil
• ¾ teaspoon chili powder
• ½ teaspoon dried thyme leaves
• ½ teaspoon salt
• ¼ teaspoon pepper

For the Red Pepper Tahini Sauce:

• ¼ cup tahini
• 1 lemon, juiced
• ½ cup roasted red peppers
• ¼ cup extra virgin olive oil
• 2 teaspoons honey
• Salt to taste

For the Carrot Ginger Sauce:

• ⅓cup extra virgin olive oil
• ⅓cup rice vinegar
• 2 large carrots, peeled and roughly chopped
• 2 tablespoons fresh ginger, peeled and grated
• 1 lime, juiced
• 1 tablespoon agave or honey
• 1½ teaspoons sesame oil
• Salt to taste

For the Spicy Peanut Sauce:

• ½ cup peanut butter
• ¼ cup soy sauce or tamari
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 jalapeño, trimmed with seeds removed
• 1 teaspoons sriracha or gochujang
• ¼ to ½ cup water as needed

For the Saffron Basmati Rice:

• 2 cups basmati rice
• 4 cups water
• 1-2 tablespoons oil or butter
• Salt to taste
• Pinch of saffron

For the Jasmine Coconut Rice:

• 1 ½ cups uncooked jasmine rice
• 1 14-oz. can of coconut milk
• 1¼ cups water
• 1 teaspoon honey
• ½ cup coconut flakes, toasted
• Pinch of salt
• 1 tablespoons cilantro, chopped

For the Nutty Brown Rice:

• 4 cups water
• 1 ½ cups short grain brown rice
• ¼ teaspoon salt
• 1 tablespoon unsalted butter
• Mixed nuts of choice (almonds, cashews, sunflower seeds, etc.), coarsely chopped
• ½ teaspoon nutmeg

For the Trout Buddha Bowl:

1. Heat olive oil in a large nonstick skillet over medium high heat. Season the trout with salt and pepper.
2. Sear the trout skin side down for 2-3 minutes. Flip and continue to cook another 2-3 minutes. Remove skin and discard. Keep warm.
3. Divide cooked rice of your choice between 4 bowls and top with seared trout.
4. Top with chickpeas, carrot, beet, cabbage, spinach, green onions and edamame. Garnish with cilantro and lime. Drizzle with sauce of your choice.

*Note: Customize your Buddha bowl with other delicious ingredients: Avocados, sliced or diced, fresh grated ginger, bean sprouts, roasted peanuts, sugar snap peas, diced cucumbers, radishes, baby tomatoes, sesame seeds, chia seeds or nuts.

For the Crispy Chickpeas:

1. Preheat oven to 375° Fahrenheit.
2. Spread the chickpeas in a single layer on a baking sheet. Bake for 30 minutes, shaking the pan every now and then while baking.
3. In a medium sized bowl stir together the olive oil, chili powder, thyme, salt and pepper.
4. Remove chickpeas from the oven and add to the bowl with olive oil mixture. Toss well to coat. Spread the seasoned chickpeas back onto the baking sheet and continue to roast for another 10-12 minutes until they are golden and crispy.
5. Store in an airtight container for up to one week.

For the Red Pepper Tahini Sauce:

1. In a food processor, place tahini, lemon juice and red peppers, pulse to blend.
2. Whiles motor is on, add the olive oil and honey in a steady stream until well blended.
3. Add salt to taste. Store in refrigerator for 7-10 days.

For the Carrot Ginger Sauce:

1. In a blender, combine the oil and vinegar. Add remaining ingredients and blend until completely combined.

For the Spicy Peanut Sauce:

1. Add peanut butter, soy sauce, sesame oil, garlic, ginger, jalapeño and sriracha or gochujang to a blender or food processor.
2. Blend on high, adding water as needed until smooth.
3. Keep in an airtight container in refrigerator until ready to use. Serve warm or cold.

For the Saffron Basmati Rice:

1. Using a fine mesh sieve, rinse the rice until the water runs clear.
2. Grind a pinch of saffron using a mortar and pestle. If you don’t have one, grind it using the back of a small spoon.
3. Bring the water, butter and salt to a boil in a medium sized pot. Add the saffron.
4. Add rice, stirring, and bring back to a boil for roughly 5 minutes
5. Turn heat down and cover. Simmer for 30-40 minutes, then remove from heat and fluff with a fork.

For the Jasmine Coconut Rice:

1. In a fine mesh sieve, rinse jasmine rice with water until water runs clear.
2. Bring coconut milk, water, honey and salt to a boil in a medium saucepan over medium heat, stirring often.
3. Add rice and bring to a boil. Reduce heat to low, cover and simmer 18-20 minutes until tender. Let rice stand for 5 minutes.
4. When ready to serve, fluff rice with a fork, stir in toasted coconut or add on top as garnish with cilantro.

For the Nutty Brown Rice:

1. Bring water to a boil in a medium saucepan. Add rice and salt teaspoon salt.
2. Reduce heat to low and simmer, uncovered, until rice is tender.
3. Heat butter in medium saucepan over medium heat and add nuts. Cook until nuts are toasty.
4. Add nuts to rice and stir to blend.