Swordfish Grain Bowl
Prep time: 
Total time: 
Serves: 2 large servings or 4 small servings
for the sweet potato salad:
  • 1 large sweet potato, peeled and cubed
  • 1 can chickpeas, drained
  • 2 tablespoons pumpkin seeds
for the kale salad:
  • 2 cups kale, shredded
  • ½ cup fresh mint leaves
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
for the farro:
  • 1 cup farro, cooked with a pinch of turmeric
for the pepper relish:
  • 1 red bell pepper, sliced
  • 1 yellow onion, sliced
  • 1 tablespoon olive oil
  • 3 tablespoons apple cider vinegar
for the swordfish:
  • 2 portions swordfish filet
  • ½ cup white wine
  • salt and pepper to taste
  • olive oil, to sear
  1. In boiling water, cook the sweet potatoes. Once tender, toss with chickpeas and pumpkin seeds. Season with salt and pepper.
  2. For the salad, toss the greens and herbs with simple dressing.
  3. To cook the relish, quickly saute the pepper, onion and olive oil for 10 minute until soft. Add a splash of vinegar.
  4. Last but not least, sear the fish in olive oil on both sides and then add wine. Cover and cook for 7-10 minutes, depending on thickness.
  5. Divide ingredients into two bowls and serve it up!
Recipe by Cooking with Books at https://www.cookingwithbooks.net/2016/10/swordfish-grain-bowl.html