Gulf Coast Grain Bowl
A composed bowl combining Gulf seafood or protein, whole grains, and seasonal vegetables with bright citrus or broth-based dressing. Warm grains and protein are layered with raw or cooked vegetables, then finished with sauce and garnish.
Ingredients
Method
Cook farro or chosen grain according to package directions until tender; set aside and keep warm.
Trim fish fillet and pat dry. Halve cherry tomatoes and thinly slice red onion; set vegetables aside.
Toss okra or squash with 1 tbsp olive oil, salt, and pepper. Spread on a sheet pan and roast at 425°F for 15–20 minutes until caramelized.
Heat 1 tbsp olive oil in a skillet over medium-high heat. Season fish with salt and pepper; sear skin-side down 4–5 minutes until crispy, then flip and cook 2–3 minutes more until opaque.
In the same skillet, quickly sauté Swiss chard or spinach with a pinch of garlic until just wilted, about 2 minutes.
In a serving bowl, arrange warm farro as the base. Layer sautéed greens, roasted okra, and cherry tomatoes around the bowl.
Place seared fish fillet on top and drizzle with tahini-lemon dressing. Top with sliced red onion and sesame seeds.
Garnish with fresh cilantro and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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