Author: Jessie Johnson, Life As A Strawberry 

Yield: Serves 4 

Prep Time: 15 minutes 

Cook Time: 30 minutes 

INGREDIENTS: 

TO ROAST: 

12 oz. skinless Australis Barramundi fillets (approximately 2 fillets) 

1 medium sweet potato, peeled and cut into 1/2-inch cubes 

2 large parsnips, peeled and cut into 1-inch pieces 

2 cups brussels sprouts, halved 

2 cups broccoli florets 

3 teaspoons olive oil, divided 

Salt and Pepper to taste 

TO ASSEMBLE: 

1 cup farro, cooked according to package directions 

2 cups fresh arugula 

2 tsp. sesame seeds

FOR THE TERIYAKI GLAZE: 

1/2 cup teriyaki sauce 

1 tsp. corn starch + 2 tsp water (optional - see recipe notes) 

INSTRUCTIONS:  

TO ROAST: 

Heat oven to 400 degrees F.  

Place sweet potato, parsnips, and brussels sprouts on a large sheet pan. Drizzle with 2 teaspoons of the olive oil and add a pinch of salt and pepper, then spread veggies over the pan in a single layer.  

Bake veggies for 15 minutes, then pull the sheet pan out of the oven. The veggies should look slightly cooked, but should not yet be browned. 

Use tongs or a spatula to move the veggies towards the sides of the sheet pan to make room for the fish and broccoli. 

Place the barramundi on the sheet pan and top with a spoonful of teriyaki glaze (recipe below). Reserve the remaining glaze for later.  

Add broccoli to sheet pan. Drizzle with remaining olive oil and sprinkle with salt and pepper. 

Return pan to oven and bake 12-17 minutes more until barramundi has cooked through and veggies are lightly browned. When it’s cooked, barramundi will turn bright white and will flake easily with a fork. 

TO ASSEMBLE: 

Divide cooked farro between four shallow bowls. Top each bowl with roasted veggies and half of a barramundi fillet. Drizzle each bowl with a spoonful of the remaining teriyaki glaze.  

Top barramundi fillets with a sprinkle of sesame seeds.  

Serve power bowls immediately or let cool completely and store in an airtight container in the fridge for later in the week

FOR THE TERIYAKI GLAZE (SEE RECIPE NOTES): 

In a small saucepan, heat your thin teriyaki sauce until it’s barely simmering (if your teriyaki sauce is already quite thick, you can skip these steps and use it as-is).  

In a separate small bowl, whisk corn starch and water together.  

Drizzle the corn starch mixture into the teriyaki sauce a bit at at time, whisking constantly, until sauce has thickened slightly. Remove from heat and set aside. Don’t worry if it still looks a little thin - it will thicken more as it cools! 

NOTES: 

Store-bought teriyaki sauce varies in consistency. If your sauce is already at a thick, glaze-like consistency, you may not need to thicken it further, and you can just use it as-is. If your sauce is quite thin to begin with, follow the directions to thicken it with corn starch. If your teriyaki sauce thickens too much, you can thin it back out with a splash of water. 

Cut your veggies into similarly-sized pieces to help them cook evenly! 

These bowls are great hot or cold - eat them hot out of the oven for dinner, and put leftovers in a storage container for easy lunches during the week! 

Use any veggies you have on hand here - carrots, zucchini, radishes, cauliflower, and cherry tomatoes are all delicious when roasted! You can also swap kale or spinach for the arugula.  

Cook the farro while the veggies are roasting, or make it in advance and store it in an airtight container in the fridge until you’re ready to use it. 

Use rice or quinoa in place of the farro if you like.