Miso-brushed cod is served over brown rice, beans and easy roasted yams for a complete meal. Customize it by adding sliced avocado or shredded carrot, or by substituting another protein such as chicken or shrimp.
1 15-oz BPA-free can unsalted black beans, drained and rinsed (TRY: Eden Organic Black Beans)
2 tbsp crumbled toasted nori (seaweed paper)
2 tbsp sesame seeds, lightly toasted
2 tbsp thinly sliced scallion
Preheat oven to 400°F. Line 2 large baking sheets with parchment paper. Cook rice according to package directions.
Meanwhile, in a small food processor, process garlic until minced. Add miso, lime juice, vinegar, oil, honey, ginger and 2 tsp water; process until very smooth.
Spread yam slices on one sheet; mist both sides with cooking spray. Roast for about 30 minutes, turning halfway, until very tender.
Place cod on second sheet. Mist both sides with cooking spray and brush 1 tbsp miso mixture on both sides. Bake for 10 minutes, turning halfway, until opaque throughout and flakes easily with a fork. Divide rice, beans and yam among 1 piece of cod and sprinkle with nori, seeds and scallion. Drizzle with remaining miso mixture.
Serving Size: 1 piece cod and 1 1/2 cups rice and vegetables
Mexican food often gets pegged being unhealthy, but our Mexican-style stuffed bell peppers prove the contrary! We’ve doubled up on fiber-rich beans and sweet corn while still packing in juicy beef, so you get all the flavor with less fat. Serve with lime wedges and brown rice or quinoa.