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Lemony Peruvian Veggie Bake with Fish

Lemony Peruvian Veggie Bake with Fish A CIF Food Is Medicine dinner inspired by Peruvian flavors with emphasis on Diabetes-Friendly, Plant-Forward, High Protein, High Fiber, Meal Prep. Designed for Food Is Medicine programming with fiber-rich plants, lean proteins, healthy fats, herbs, spices, and lower-sodium flavor building. This recipe supports practical, affordable meal planning for chronic disease prevention education and community cooking demonstrations.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 400°F  C
Servings: 6
Estimated Cost: 8
Calories: 290
Best Season: All Seasons
Dietary: Dairy-Free, Pescatarian
Description
A CIF Food Is Medicine dinner inspired by Peruvian flavors with emphasis on Diabetes-Friendly, Plant-Forward, High Protein, High Fiber, Meal Prep.
Ingredients:
  • 1 pound fish fillets
  • 1 cup quinoa
  • 2 cups greens
  • 1 cup sweet potato
  • 1 cup tomatoes
  • cumin
  • garlic
  • oregano
  • 1 tablespoon chia seeds
  • black pepper to taste
Instructions
  1. 1
    Preheat oven to 400°F and line a sheet pan if desired,
    Combine ingredients with olive oil, herbs, spices, and citrus,
    Roast or bake until vegetables are tender and protein is cooked through,
    Serve warm with fresh herbs or lemon.
Keywords: lemony peruvian veggie bake with fish, peruvian, dinner, diabetes-friendly, plant-forward, high protein, high fiber, meal prep, 2 cups greens, 1 cup sweet potato
Read it online: https://www.mcmh.us/recipe-maker/lemony-peruvian-veggie-bake-with-fish/