Good Eggs Meal Kits

High-Protein Bowls with Roasted Cod, Cauliflower & Olive Vinaigrette

2799
3 servings

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High-Protein Bowls with Roasted Cod, Cauliflower & Olive Vinaigrette

Product Details

Time: 20 min active, 40 min total. Makes 3 servings.

The base for these protein-dense bowls is RightRice’s plant-based “rice,” made with a blend of lentils and chickpeas. While the fish and veggies roast, whip up a vibrant olive dressing to drizzle over everything. 


What You Get

Cauliflower

Wild cod (see note below)

High-protein vegetable rice 

Pitted Castelvetrano olives 

Garlic

Parsley 

Lemon 



What You’ll Need

Olive oil

Salt and freshly ground pepper

Ground cayenne (optional)



Makes 3 servings

20 minutes active time

40 minutes total time 



Step 1

Preheat the oven to 450°F. Line a sheet pan with parchment or foil. 


Step 2

Core and cut the cauliflower into florets (you should have about 5 cups). Arrange the cauliflower over two-thirds of the prepared pan, leaving room for the cod. Drizzle with 2 tablespoons olive oil and toss to coat. Season with salt and a pinch of cayenne, if you want some heat. Roast until the cauliflower is tender and starting to brown,15 to 20 minutes. 


Step 3

Meanwhile, remove the cod from the packaging, pat dry with paper towels. Drizzle with olive oil and season with salt and pepper. When the cauliflower is tender and starting to brown, add the cod to the pan. Return the pan to the oven and continue roasting until the cod is firm and flakes easily when pierced with a fork, 8 to 10 minutes, depending on the thickness of the fish. 


Step 4

In a small saucepan, bring 1⅓ cups water to a boil. Add the vegetable rice, stir to combine, and return to a boil. Then remove from heat, cover with a lid, and let rest until tender, 12 minutes. Fluff with a fork and set aside.


Step 5

Drain and roughly chop ½ cup olives. Chop 2 cloves garlic. Pick a couple of handfuls of parsley, toss the stems, and chop the leaves (you should have about ½ cup). In a bowl, stir together the olives, garlic, parsley, the juice of 1 lemon, and 3 tablespoons olive oil. Season with salt and pepper. 


Step 6

Heap the vegetable rice into bowls, and top with the roasted fish and cauliflower. Spoon the olive vinaigrette over everything, and serve warm. 


Contains: fish.

Note: The cod may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes. 

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About The Producer

Good Eggs Meal Kits
San Francisco, CA
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