Beetroot, Broccoli & Mackerel Grain Bowl Recipe

This beetroot, broccoli & mackerel grain bowl is smoky, creamy, zingy, and ridiculously simple. You’ve got charred veg, silky beetroot houmous, protein-packed grains, and rich smoked fish. Great for quick dinners where you still wanna feel kinda healthy.

Ingredients Needed

For the Filling:

• 1 x 250g pack vac-packed beetroot
• ½ x 200g tub houmous
• 160g Tenderstem broccoli
• 1 x 250g pouch mixed grains
• 2 x 80g smoked mackerel fillets

For Assembling:

• 1 tbsp red wine vinegar
• 1 small handful fresh mint leaves (5g)
• Splash of water (for broccoli)

How To Make Beetroot, Broccoli & Mackerel Grain Bowl

1. Cook the Veggies: Trim your broccoli. Slice thicker stalks in half so they cook even. Toss into a hot pan, dry at first, just let it char for 5 mins. Add a splash of water, cook 2 more mins till tender-ish.
2. Add the Main Ingredient: Chuck half the beetroot and houmous into a food processor — blitz till smooth. The rest of the beetroot gets chopped into wedges and tossed in a bowl with vinegar. Let it sit.
3. Assemble the Dish: Heat your grains however the packet says. Smear the beetroot houmous across the base of your bowl (use the back of a spoon — feels fancy). Add grains, beetroot wedges, broccoli.
4. Grill to Perfection: No grill needed. But those smoky charred edges on the broccoli do kinda taste grilled. So… close enough.
5. Serve Hot: Flake mackerel over the top. Sprinkle with torn mint. That’s it. Serve warm or room temp.

Why I Love This Recipe

Honestly, made this because I had leftover houmous and a beetroot pouch just sitting there — didn’t expect it to slap so hard. The contrast? Earthy sweet beet, smoky fish, creamy houmous, charred broccoli. Hits every texture and flavour at once.

Recipe Tips

• Use a hot, dry pan for proper broccoli charring
• Don’t over-process the houmous or it gets weirdly runny
• Mackerel’s salty — go easy on seasoning everything else
• Add a drizzle of olive oil if it feels too dry
• You can swap mint for dill or parsley
• Want it veggie? Use halloumi or roasted chickpeas instead of fish
• Red wine vinegar gives balance — don’t skip it

How To Store Beetroot, Broccoli & Mackerel Grain Bowl

• At Room Temperature: Best eaten fresh — don’t leave more than 1 hour.
• In the Fridge: Store grains, beetroot, houmous, and fish separately. Keeps 2 days max.
• In the Freezer: Only freeze the grains (plain). Mackerel and beetroot won’t hold well.
• Reheating: Reheat grains and broccoli in microwave or pan. Add houmous and fish cold after.

Nutrition Facts (per serving)

• Calories: ~490 kcal
• Carbs: 34g
• Protein: 25g
• Fat: 30g
• Sugar: 6g
• Fibre: 7g
• Sodium: ~620mg

Let’s Answer a Few Questions! (FAQs)

• Q: Can I use raw beetroot?
  A: Sure, roast it first or grate it raw if you like more bite. Vac-packed saves time though.
• Q: What if I don’t eat fish?
  A: Swap in grilled tofu, chickpeas, or boiled eggs for protein.
• Q: Can I make this the night before?
  A: Yep, just don’t add the mint or mackerel till serving — keeps it fresher.
• Q: What’s a good grain substitute?
  A: Quinoa, couscous, brown rice — anything pre-cooked works.