Grilled Fish and Cabbage Slaw Bowl with Roasted Vegetables

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

Grilled Fish and Cabbage Slaw Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Fish and Cabbage Slaw Bowl with Roasted Vegetables

Enjoy a light, vibrant lunch bowl featuring perfectly grilled tilapia paired with a crisp cabbage slaw and a medley of roasted vegetables, accented by a hint of fresh apple and a side of quinoa for a balanced texture and flavor.

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NUTRITION

439kcal
Protein
45.7g
Fat
10.4g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Tilapia Fillet

2 cups shredded Green Cabbage

1/4 cup shredded Carrot

1 tsp Olive Oil

1 cup Mixed Roasted Vegetables (Bell Pepper & Zucchini)

1/2 medium Apple (sliced)

1/3 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat your grill and your oven. Set the oven to 400°F for roasting the vegetables.

  • 2

    Season the tilapia fillet lightly with salt, pepper, and a squeeze of lemon juice. Place it on the grill and cook for about 3-4 minutes per side until opaque and slightly charred.

  • 3

    In a bowl, combine the shredded cabbage and carrot. Drizzle with olive oil and a squeeze of lemon juice, and toss to coat evenly.

  • 4

    Spread the mixed bell pepper and zucchini on a baking sheet, season with a pinch of salt and pepper, and roast in the oven for 15 minutes until tender and lightly caramelized.

  • 5

    Warm the cooked quinoa if needed and fluff with a fork.

  • 6

    Assemble your bowl by placing the quinoa at the base, topping it with the grilled tilapia, layered with the cabbage slaw, and arranging the roasted vegetables and apple slices on the side.

  • 7

    Serve immediately and enjoy this balanced, flavorful lunch bowl.

Grilled Fish and Cabbage Slaw Bowl with Roasted Vegetables

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

Grilled Fish and Cabbage Slaw Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Fish and Cabbage Slaw Bowl with Roasted Vegetables

Enjoy a light, vibrant lunch bowl featuring perfectly grilled tilapia paired with a crisp cabbage slaw and a medley of roasted vegetables, accented by a hint of fresh apple and a side of quinoa for a balanced texture and flavor.

NUTRITION

439kcal
Protein
45.7g
Fat
10.4g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Tilapia Fillet

2 cups shredded Green Cabbage

1/4 cup shredded Carrot

1 tsp Olive Oil

1 cup Mixed Roasted Vegetables (Bell Pepper & Zucchini)

1/2 medium Apple (sliced)

1/3 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat your grill and your oven. Set the oven to 400°F for roasting the vegetables.

  • 2

    Season the tilapia fillet lightly with salt, pepper, and a squeeze of lemon juice. Place it on the grill and cook for about 3-4 minutes per side until opaque and slightly charred.

  • 3

    In a bowl, combine the shredded cabbage and carrot. Drizzle with olive oil and a squeeze of lemon juice, and toss to coat evenly.

  • 4

    Spread the mixed bell pepper and zucchini on a baking sheet, season with a pinch of salt and pepper, and roast in the oven for 15 minutes until tender and lightly caramelized.

  • 5

    Warm the cooked quinoa if needed and fluff with a fork.

  • 6

    Assemble your bowl by placing the quinoa at the base, topping it with the grilled tilapia, layered with the cabbage slaw, and arranging the roasted vegetables and apple slices on the side.

  • 7

    Serve immediately and enjoy this balanced, flavorful lunch bowl.