NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 medium Sweet potato

1 tbsp Extra virgin olive oil

2 cups Chopped kale

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.5 whole Lime

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes.

• 3

  In a bowl, toss the sweet potato cubes with 0.5 tbsp of olive oil, 0.25 tsp of sea salt, and 0.25 tsp of smoked paprika.

• 4

  Spread the cubes in a single layer on a parchment-lined baking sheet and roast for 20-25 minutes until tender and caramelized.

• 5

  While the potatoes roast, pat the cod fillet dry with a paper towel and season both sides with garlic powder, the remaining smoked paprika, salt, and pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a non-stick skillet over medium-high heat.

• 7

  Place the cod in the skillet and sear for 3-4 minutes per side until the exterior is golden-brown and the fish flakes easily.

• 8

  Place the chopped kale in a large bowl and massage it with a pinch of sea salt and a small squeeze of lime until the leaves are softened and dark green.

• 9

  Assemble the bowl by placing the massaged kale at the bottom, followed by the roasted sweet potatoes and the crispy fish.

• 10

  Garnish with the remaining lime wedge and serve immediately.