Teriyaki Halibut Nourish Bowl

If you love asian inspired dishes, this halibut bowl is for you. Incorporating flavours like ginger, chili and "soy" sauce give this bowl a nice kick.

This bowl is a fantastic week day meal as it is super filling and great for leftovers. I made this for my family this week and my dad said it is one of his new favourite meals.

This bowl is loaded with nutritious foods and is Paleo, AIP, GF, DF and YUMMY!

I used a lemon honey dressing on the base but feel free to use any dressing you have that you think would pair well. Some of my favourite dressings are by Primal Kitchen, you can get them here!

One of the best things about this recipe is that it can be easily modified to suit any dietary restrictions. You can make this bowl keto is you sub out my "soy sauce" for a keto compliant sauce.

You can also add ingredients like;

- radishes

- peppers

- mangos

- seaweed

- eggs

Teriyaki Halibut Nourish Bowl

Prep Time: 20 min Cook Time : 15 min Total Time: 35 min Servings: 1

INGREDIENTS

for the halibut

1. 4 oz Halibut steak

2. 1/4 cup coconut milk

3. 1/4 cup coconut aminos or soy free teriyaki sauce (I used this one)

4. 2 tbsp ketchup (I use this one)

5. 1 tbsp honey

6. 3 garlic cloves, minced

7. 1 tbsp fresh ginger

for the bowl

1. 2 tbsp olive oil

2. 1/2 cup Japanese sweet potato, chopped

3. 1/2 cup brussels sprouts, chopped

4. 4 cups spring mix lettuce

5. 1/2 avocado

6. 1/4 cup cucumber, sliced

7. 1-2 slices of dragonfruit

8. 1/4 cup cherry tomatoes, halved

INSTRUCTIONS

for the halibut

1. Preheat the oven to 350 F and line a baking pan with parchment paper

2. In a large bowl, mix together coconut milk, coconut aminos, ketchup, honey, garlic and ginger

3. Place halibut on baking pan and pour sauce over fish

4. Save 1-2 tbsp of sauce and put aside

5. Bake for 10-12 minutes or until internal temperature reads 135° F

for the bowl

1. Preheat pan with 1 tbsp oil and cook sweet potatoes on medium heat for 15 min or until tender

2. Preheat a second pan with the other 1 tbsp olive oil and cook Brussels spouts on medium heat for 15 min or until tender

3. Once brussels sprouts and sweet potatoes are cooked, in a medium sized bowl mix together sprouts, potatoes, spring mix lettuce, cucumber, avocado, cherry tomatoes and dragonfruit

4. Once salad is mixed, place fish on top of salad and drizzle remaining "soy" sauce on top

5. ENJOY!

NOTES

1. All nutritional factors will vary based off of ingredients used.

NUTRIONAL FACTORS

serving size: 1 bowl

calories: 527 cal fat: 26.3 g carbohydrates: 42.4 g fibre: 2.7 g protein: 31.2 g