A bright and delicious lunch bowl featuring turmeric-seasoned wild cod, served on a bed of spinach and arugula with roasted Brussels sprouts, sautéed mushrooms, steamed broccoli, and almond-based chive cream cheese, paired with chips.
1. Preheat oven to 400F (200C).
2. Season the wild cod fillet generously with garlic salt, pepper, turmeric, and Primal Palate adobo seasoning.
3. Spray a baking dish with Chosen Foods avocado oil and place the seasoned cod fillet in it.
4. Bake the cod for 15 minutes.
5. While the cod bakes, prepare the other components: roast the Brussels sprouts, sauté the mushrooms, and steam the broccoli to your desired tenderness.
6. To assemble the bowl, create a bed of Organicgirl spinach & arugula mix.
7. Top the greens with the baked turmeric wild cod, roasted Brussels sprouts, sautéed mushrooms, steamed broccoli, and a dollop of almond based chive cream cheese.
8. Serve immediately, paired with Siete Foods chips.
