Ingredients

The following ingredients have 4 Servings
  • Cod filets
  • Butternut squash (cubed)
  • Red peppers (sliced)
  • Brown rice and quinoa mixture (I used Seeds of Change)
  • Onion (sliced)
  • Olive oil
  • Juice of one lime
  • Chipotle chili powder
  • Garlic powder
  • Paprika
  • Salt and pepper

Instruction

  • Preheat the oven to 425°F. Place the butternut squash, peppers, and onions on a sheet pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper, then toss gently to coat well.
  • Roast for 15 minutes, then remove the pan from the oven and push the vegetables to the side. Place the cod filets on the pan, drizzle with olive oil, and sprinkle with chipotle chili powder, garlic, paprika, salt, and pepper.
  • Cook for another 15 minutes, or until the cod is cooked through. This depends on how thick your filets are.
  • Remove from the oven, then squeeze lime juice over the cod and vegetables. Garnish with lime wedges and avocado slices, then serve over rice, quinoa, or cauliflower rice. Enjoy!