Roasted Vegetable Grain Bowl with Seared Cod & Herbed Yogurt Dressing
PrintServings: 4
Calories: 348kcal
Equipment
- Stove
- Oven
Ingredients
- ¾ cup quinoa dry
- 2 cup sweet potato peeled
- 1 zucchini cut into 1 in cubes
- 1 red bell pepper cut into 1-inch cubes
- 1 red onion small, sliced
- 1 TBSP olive oil extra virgin
- 16 oz cod 4 oz filets
- ½ tsp garlic powder
- ½ tsp paprika
- ⅛ tsp salt
- 2 cups arugula
- ½ cup Greek yogurt plain, non-fat
- 1 TBSP lemon juice
- 1 TBSP fresh dill
- 1 tsp dijon mustard
- 1 garlic clove
Instructions
- Preheat the oven to 425℉. Chop the sweet potato, zucchini, bell pepper, and onion and add to a large mixing bowl. Toss with olive oil and salt. Place onto a parchment paper lined baking sheet and roast in the oven for 25-30 minutes or until the vegetables are tender and are slightly carmelized.
- While the vegetables are roasting, prepare the quinoa by rinsing and cooking it according to package instructions.
- Pat the filets of cod and season with garlic powder, paprika, salt, and pepper. Heat a non-stick skillet over medium heat and sear the cod for 4 minutes or until the top develops a golden brown color. Fip and cook for an additional 4 minutes on the other side.
- In a small bowl, combine the greek yogurt, lemon juice, dill, dijon mustard, and garlic.
- Once all componenets of the dinner are complete – vegetables out of the oven, quinoa cooked and fluffed, fish seared, and dressing made, assemble the grain bowl.
- The formula for the grain bowl is ½ cup of whole grains, ½ cup of leafy greens (arugula), ½ cup roasted vegetables, 4 oz of lean protein, 2 TBSP of a dressing or condiment of your choosing. Assemble your bowl, and enjoy!
Nutrition
Calories: 348kcal | Carbohydrates: 42g | Protein: 30g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 50mg | Sodium: 204mg | Fiber: 6g | Sugar: 8g
