The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Roast Barramundi with Quinoa, Sweet Potato & Avocado
Buttery responsibly-sourced barramundi, roasted to perfection, is the star of this vibrant bowl. Serve alongside fluffy quinoa, and vibrant sweet potato, coated in fragrant garlic & dukkah. Finish with a drizzle of maple & mustard dressing, and you're ready to dig in.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 80g Cavolo Nero (whole leaf) (Cavolo Nero (whole leaf))
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 2 tsp dukkah spice blend (buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 2 tsp pumpkin seeds
- 1 avocado (use half)
- 1 handful of fresh flat-leaf parsley
- 80g quinoa (Quinoa 100%)
- 2 barramundi fillets (Fish)
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 1 onion
- 1 small sweet potato
Nutritional Information
Calories: 653
Protein: 41g
Carbs: 60g
Fat: 29g
Ingredients
- 80g Cavolo Nero (whole leaf) (use half) (Cavolo Nero (whole leaf))
- 2 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 2 tsp dukkah spice blend (use half) (buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 1 tbsp apple cider vinegar (use half) (apple cider vinegar (100%))
- 1 handful of fresh flat-leaf parsley (use half)
- 2 tsp pumpkin seeds (use half)
- 1 onion (use half)
- 30g maple and mustard dressing (use half) (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 1 small sweet potato (use half)
- 1 avocado (use half)
- 80g quinoa (use half) (Quinoa 100%)
- 2 barramundi fillets (use half) (Fish)
Nutritional Information
Calories: 737
Protein: 42g
Carbs: 60g
Fat: 38g
Roast Barramundi with Quinoa, Sweet Potato & Avocado
Buttery responsibly-sourced barramundi, roasted to perfection, is the star of this vibrant bowl. Serve alongside fluffy quinoa, and vibrant sweet potato, coated in fragrant garlic & dukkah. Finish with a drizzle of maple & mustard dressing, and you're ready to dig in.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a sieve
Roast the sweet potato
- Cut the sweet potato into 2cm chunks (peel optional)
- Place onto one side of the lined baking tray and toss with 1/2 tsp oil a pinch of salt and pepper. Roast for 10 mins
- Meanwhile, cut the onion into 8 wedges
Bake the fish & cook the quinoa
- After 10 mins of roasting, add the onion to the sweet potato and toss to combine
- Season the barramundi with salt then place, skin-side-up, onto the other side of the tray. Drizzle with 1/2 tsp oil and roast for 19 mins, until the fish is cooked through and the veg has softened
- Meanwhile, add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain and return to the pan
Finish the prep
- Roughly chop the parsley. Rinse the cavolo nero leaves, then strip from the stalks and cut into bite-sized pieces .Thinly slice the half avocado
- When the veg and barramundi have 5 mins remaining, add the cavolo nero to the tray. Toss with the garlic paste and sprinkle over the dukkah. Return to the oven for the remaining time
Last bits & plate up
- Stir the vinegar and parsley through the quinoa and season with salt and pepper to taste
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the quinoa between bowls, with the roast veg alongside. Top with the barramundi and avocado. Drizzle with the maple & mustard dressing. Sprinkle over the pumpkin seeds to finish
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