Cubes of miso cod and salmon with roasted sweet potato and Asian slaw combine to make a fabulous poke bowl that's also perfect for meal prepping.
- 2 small sweet potatoes cut into 1cm/½in cubes
- 1 tbsp olive oil
- 1 tbsp garlic powder
- 1 tsp chilli flakes
- pinch of salt
- 2 tbsp white miso paste
- 1 tbsp sesame oil
- 1 tbsp honey
- 2 cod fillets skinless
- 2 salmon fillets skin on
- 100 g/3½oz cavolo nero
- ½ savoy cabbage
- 100 g/3½oz sweetheart cabbage
- ½ red cabbage
- 2 carrots
- 2 spring onions finely sliced
- 1 tbsp mayonnaise
- 1 lime, juice only
- 100 g/3½oz edamame
- 3 tbsp light soy sauce
- 1 lime, zest and juice only
- 1 lemon, zest and juice only
- 1 tbsp rice wine vinegar
- 2 pouches microwavable rice
- ½ cucumber peeled into ribbons
- 50 g/1¾oz kimchi
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Preheat the oven to 200C/180C Fan/Gas 6.
Line a baking tray with baking paper. Add the sweet potatoes, garlic powder, chilli flakes and olive oil. Season with salt and pepper and toss to combine. Roast for 20–30 minutes or until tender.
For the cod and salmon, add the miso, sesame oil and honey to a large bowl and mix well to combine.
Pat the fish dry using kitchen paper. Cut the cod and salmon into bite-size chunks and toss in the miso glaze. Spread over a lined baking tray and bake for 15 minutes.
To make the cabbage slaw, remove any thick stems from the cavolo nero and cabbages leaves. Finely shred and add to a large bowl.
Peel the carrot and cut into very thin strips (use a julienne peeler if you have one). Add to the cabbage along with the finely sliced spring onion, mayonnaise and lime juice. Season generously with salt and pepper. Stir in the edamame.
To make the ponzu sauce, combine all the ingredients in a bowl. Set aside.
To serve, cook the microwavable rice according to the packet instructions and divide between serving bowls.
Top with the slaw, cucumber ribbons, cubes of fish, sweet potato, kimchi and a drizzle of ponzu sauce.
