Swordfish Grain Bowl
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Ingredients
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
Instructions
- In boiling water, cook the sweet potatoes. Once tender, toss with chickpeas and pumpkin seeds. Season with salt and pepper.
- For the salad, toss the greens and herbs with simple dressing.
- To cook the relish, quickly saute the pepper, onion and olive oil for 10 minute until soft. Add a splash of vinegar.
- 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.
- Divide ingredients into two bowls and serve it up!
Servings: 2 large servings or 4 small servings