One of the funnest parts of building meals has got to be NAMING THEM! This one literally says it all… It is indeed…
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- BLAZING from the use of one of my favorite chile pastes, Mina Harissa, which is made from ground chile peppers and Moroccan spices. You can find it on Amazon here; or at your local Whole Foods Market.
- Uses fresh BASIL for sublime flavor and function – basil is a super-herb! It not only has antibacterial properties to ward off things like staph, strep, and E. coli, but it contains oils that work to block the activity of an enzyme called cyclooxygenase, responsible for inflammation in the body. Drugs like Tylenol, Aspirin, and Ibuprofen work in the same way by inhibiting this enzyme. Cough, Cough, food is medicine. Trade your pills in for some plants.
- Contains white BEANS for fiber-rich carbohydrates and a source of additional protein.
- Packed with protein rich BARRAMUNDI, a white fish native to Australian waters. Barramundi is a fellow to the common fish, sea bass, yet less oily in texture and a tremendous source of Omega 3 fatty acids, great for heart health
- And, well….is served in a BOWL!
Ta-da! There you have it:
Blazing, Basil, Bean, & Barramundi Bowl!
This has been a staple meal ever since I made it for the first time. It’s super simple, warming, and filled with a slur of vegetables to keep your body working with the most micro and macronutrients as possible! Most of the items are able to be batch prepared allowing for dinner to be done in under 20 minutes!
I like to buy my barramundi from Trader Joes, it’s wild-caught and a great price; although most other markets carry barramundi in the frozen seafood section. Just be sure to check your source!
The NN dairy-free sour cream recipe can be found here! This is optional – yet makes it extra creamy and contains monounsaturated healthy fats from cashews!
- 1 cup butternut squash diced and steamed
- 1 cup yellow onion diced
- 1 tbsp minced garlic
- 3/4 cup yellow bell pepper diced
- 1 cup leeks
- 1 heaping cup zucchini diced
- 1 cup white beans
- 1/2 cup cherry tomatos halved
- 1/2 cup fresh basil leaves
- 3 tbsp Mina Harrissa Paste
- 1.5 cup light coconut milk
- 6 oz barramundi fillet
- 1/4 cup diced celery
- 1 tbsp NN dairy-free sour cream
- 1 tsp garlic, basil, cumin, sea salt
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Sautee the onion, garlic, pepper, and zucchini and leeks, in a pan for 1-2 minutes using seasonings listed last.
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Turn the heat off and add the Mina, tomatoes, Butternut squash, beans, basil, coconut milk, sour cream, celery.
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Top with the barramundi fillet
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