Crispy Baked Cod Bowl with Roasted Sweet Potatoes and Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Cod Bowl with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod Bowl with Roasted Sweet Potatoes and Broccoli

Enjoy a vibrant bowl featuring a crispy baked cod fillet paired with tender roasted sweet potatoes and perfectly charred broccoli, all drizzled with a hint of extra virgin olive oil and seasoned with a blend of garlic, salt, and pepper. This dish offers a pleasing mix of textures and flavors, from the flaky fish to the caramelized vegetables, making it a satisfying and wholesome meal.

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NUTRITION

417kcal
Protein
34.3g
Fat
15.6g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

1 medium Sweet Potato

1 cup Broccoli

1 tablespoon Extra Virgin Olive Oil

1/4 teaspoon Salt

1/4 teaspoon Black Pepper

1/4 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss the cubes with half of the olive oil, salt, and black pepper.

  • 3

    Cut the broccoli into florets and toss with the remaining olive oil, salt, and a pinch of garlic powder.

  • 4

    Place the sweet potato cubes on a baking sheet lined with parchment paper and roast in the oven for about 20-25 minutes, until tender and slightly caramelized.

  • 5

    After 10 minutes, add the broccoli florets to the baking sheet and continue roasting until both the sweet potatoes and broccoli are cooked through.

  • 6

    Season the cod fillet with a light sprinkle of salt, pepper, and garlic powder. Place it on a separate baking tray lined with parchment paper.

  • 7

    Bake the cod in the oven for 12-15 minutes, or until it flakes easily with a fork and develops a slightly crispy exterior.

  • 8

    Assemble your bowl by layering the roasted sweet potatoes and broccoli, then top with the crispy baked cod. Optionally, drizzle with a little extra olive oil if desired.

Crispy Baked Cod Bowl with Roasted Sweet Potatoes and Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Cod Bowl with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod Bowl with Roasted Sweet Potatoes and Broccoli

Enjoy a vibrant bowl featuring a crispy baked cod fillet paired with tender roasted sweet potatoes and perfectly charred broccoli, all drizzled with a hint of extra virgin olive oil and seasoned with a blend of garlic, salt, and pepper. This dish offers a pleasing mix of textures and flavors, from the flaky fish to the caramelized vegetables, making it a satisfying and wholesome meal.

NUTRITION

417kcal
Protein
34.3g
Fat
15.6g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

1 medium Sweet Potato

1 cup Broccoli

1 tablespoon Extra Virgin Olive Oil

1/4 teaspoon Salt

1/4 teaspoon Black Pepper

1/4 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss the cubes with half of the olive oil, salt, and black pepper.

  • 3

    Cut the broccoli into florets and toss with the remaining olive oil, salt, and a pinch of garlic powder.

  • 4

    Place the sweet potato cubes on a baking sheet lined with parchment paper and roast in the oven for about 20-25 minutes, until tender and slightly caramelized.

  • 5

    After 10 minutes, add the broccoli florets to the baking sheet and continue roasting until both the sweet potatoes and broccoli are cooked through.

  • 6

    Season the cod fillet with a light sprinkle of salt, pepper, and garlic powder. Place it on a separate baking tray lined with parchment paper.

  • 7

    Bake the cod in the oven for 12-15 minutes, or until it flakes easily with a fork and develops a slightly crispy exterior.

  • 8

    Assemble your bowl by layering the roasted sweet potatoes and broccoli, then top with the crispy baked cod. Optionally, drizzle with a little extra olive oil if desired.