Colorful and vitamin rich Buddha Bowl with halibut fillet

Steps to follow

• STEP 01

  Preheat oven to 180C or 350F

• STEP 02

  In a baking dish lined with parchment paper, place the halibut fillet. Season with salt, pepper and sprinkle with a tablespoon of Zaatar. Bake for 25 minutes until the fillets are white and flake easily.

• STEP 03

  In a baking dish lined with parchment paper, place the halibut fillet. Season with salt, pepper and sprinkle with a tablespoon of Zaatar. Bake for 25 minutes until the fillets are white and flake easily.

• STEP 04

  In a saucepan, pour 2 & 1/4 cup of water and add the pearl barley. Put on high. When it begins to boil, decrease to low heat and cover. Cook for 25 minutes.

• STEP 05

  Wash all the vegetables.

• STEP 06

  Cut the salad into small pieces (unless you have chosen baby spinach). Set aside.

• STEP 07

  Toast the slices of sweet potato in the toaster. Cut in 2. Reserve.

• STEP 08

  Slice the cucumbers into slices 2mm thick. Set aside.

• STEP 09

  Cut the pepper into small cubes. Set aside.

• STEP 010

  Grate the red beet. Set aside.

• STEP 011

  Slice mushrooms. Pour a drizzle of olive oil into the bottom of the frying pan. When the oil is hot, stir in the mushrooms. Season with salt, pepper and add a spoonful of Zaatar seasoning.

• STEP 012

  Add a trickle of water as needed so that they do not stick to the bottom of the pan. Set aside.

• STEP 013

  Break the broccoli in to small branches. Set aside.

• STEP 014

  In a bowl, mix the mustard, lemon juice, hazelnut oil. Season with salt and pepper to taste. The vinaigrette should not be too thick. Add water to thin out the vinaigrette a bit.

• STEP 015

  In a bowl, put 2 tablespoons of pearl barley in the bottom.

• STEP 016

  Add the green salad of your choice.

• STEP 017

  Assemble the toppings next to each other. Start with cucumbers, then peppers, grated beetroot, mushrooms & broccoli.

• STEP 018

  Place the fish fillet on top of the mushrooms. Place the slices of sweet potato on the edge of the bowl.

• STEP 019

  Drizzle the vinaigrette over the bowl, sprinkle with pecans and a dollop of hummus on top.

• STEP 020

  Enjoy!