Grilled Fish and Pumpkin Bowl with Fresh Salad

Serving:
This dish is best served fresh and warm, making it an excellent light dinner or lunch. It’s great on its own or paired with a refreshing drink like iced green tea or sparkling water.

Storage:
If you have leftovers, store the fish and pumpkin in an airtight container in the fridge for up to 2 days. The salad is best enjoyed immediately, but you can store it in the fridge for up to a day.

Variations:
Add Grains:
For a more filling meal, consider adding quinoa, brown rice, or couscous to the bowl alongside the fish, pumpkin, and salad.

Herbs and Spices:
Experiment with different herbs and spices for the fish, such as paprika, garlic powder, or cumin, to change the flavor profile to your liking.

Add Other Vegetables:
You can add other roasted veggies like bell peppers, zucchini, or carrots to the pumpkin for even more flavor and texture.

FAQ:
Can I use other types of fish?
Yes, you can easily substitute cod or tilapia with any mild white fish like haddock, snapper, or even salmon for a richer flavor.

How can I make this dish vegan?
You can substitute the fish with grilled tofu or tempeh for a plant-based version. Roasted chickpeas would also make a great protein option!

Can I prepare the pumpkin in advance?
Absolutely! You can roast the pumpkin ahead of time and store it in the fridge for up to 3 days. Just reheat it when ready to assemble the meal.

Enjoy this vibrant and healthy Grilled Fish and Pumpkin Bowl with a fresh salad for a nourishing meal that’s both delicious and satisfying! Let me know if you need any more recipes or tweaks!