Move over cereal, there’s a new food in town taking over the bowls…and who’s in charge? YOU! You can easily be promoted to Bowl Boss using Dr. Praeger’s convenient frozen food options mixed with your favorite veggies, whole grains, and something saucy. Bowls are all the rage now, and creating one that’s not only instagram-worthy, but also nutritious and delicious, can almost be as easy as opening a box of cereal, but with extra steps, of course. But the extra steps are worth it, and Dr. Praeger makes it easy to have a complete meal in no time.
For my bowl, I used Dr. Praeger’s Quinoa and Herb Crusted Fish Fillets. This modern twist on classic fish is great, because quinoa is one of the few plant-based, complete protein foods. On top of that, fish is high in protein and low in saturated fat, and it’s gluten-free! These nutrition facts are important to the business, as this company was started by two heart surgeons who were set out on a mission to encourage sensible eating. It’s not every day that doctors start a food business!
Aside from being healthy, using these fish fillets in your bowls and other dishes is a timesaver. Breading your own fish can take forever and be a huge mess, and sometimes could even end up in a kitchen fail, but these frozen fish make it easy to have a crunchy fillet by simply baking in the oven, or cooking in a skillet.
To make a hearty bowl, I layered different ingredients in my bowl, but I made sure these ingredients have high nutritional value. If you want to be a Bowl Boss, you have to aim for the best! I started with a bed of some mixed greens, then added some additional quinoa. Yes, there is quinoa in the crust of the fillets, but I just love the flavor and texture that more quinoa adds to my bowl. Then , I topped that off with some of my favorite roasted vegetables: Brussel sprouts, sweet potatoes, and beets. This combination is adds more fiber to your bowl, as well as vitamin A for healthy eyes and vitamin C to support your immune system. The highlight of the bowl is, of course, Dr. Praeger’s Quinoa and Herb Crusted fillets. This delivers even more protein and a delicious crunch to your bowl.
If you’re inspired to be your own Bowl Boss, check out Dr. Praeger’s Bowl Boss page and follow Dr. Praeger’s Instagram for a new bowl recipe every day in September. You can even have a chance to win a $1,500+ prize pack with everything you’ll need to be a #BowlBoss.
- 1 package of Dr. Praeger’s Quinoa & Herb Crusted Fish Fillets
- 1 medium sweet potato (cubed)
- 1 medium beet (cubed)
- 2 cups brussels sprouts (halved)
- ½ cup cooked quinoa
- 2 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- ½ tsp. honey
- 1 tbsp. balsamic vinegar
- On large cooking sheet spread out cubed sweet potato, beets and Brussels. Drizzle with 1 ½ tbsp. olive oil and season with salt, pepper and garlic powder. Drizzle balsamic vinegar and honey only on Brussels sprouts. Pre-heat oven to 400F degrees and bake for 25 minutes. Cool for 10 minutes.
- In large skillet heat remaining ½ tbsp. oil to medium heat and cook fish fillets about 3-4 minutes on each side for a golden crispy brown.
- Assemble all ingredients in bowl