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Seared Swordfish + Quinoa Apple Salad + Sweet Potato Puree



  • Sustainable Swordfish (1 Filet per person)
  • 1-2 Tbsp EVOO
  • Salt + Pepper
    Sweet Potato Puree
  • 1 large sweet potato
  • 2 tsp olive oil
  • salt
  • 1 tbsp butter
  • Garam masala
    Quinoa Salad
  • 1 Cup Quinoa
  • 2 apples
  • 2 tbsp chopped fresh parsley
  • 1 tbsp lemon juice
  • salt
  • 2 tbsp olive oil


Preheat oven to 375 degrees. Line a baking sheet with foil. Peel the sweet potato. Trim both ends, and cut it in half length wise. Drizzle olive oil over the cut side of both halves and sprinkle a dash of salt on them. Place the halves face down on the sheet and cook in the over for 25-30 minutes until a knife can easily cut through the largest part of them. While the sweet potato is roasting, prepare the quinoa. Place quinoa and water in a pot and bring to a boil. Once it reaches a boil, reduce heat to medium low. Simmer until all of the water has been absorbed, approximately 15 minutes. Remove from heat, open the lid, and let it cool. Transfer the sweet potato to to a blender, add 1/2 tsp of garam masala, 1 tbsp butter, and 1 tsp salt. Blend until smooth. Transfer quinoa to a bowl, add the chopped apple and parsley. in a separate bowl, whisk together lemon juice, olive oil, salt and pepper. Pour mixture over quinoa salad and toss to combine. Dry the swordfish with a paper towel. Season both sides with salt and pepper. In a large pan, heat the olive oil on medium-high heat. Add the swordfish. Cook 4-5 minutes on each side or until golden brown and slightly crispy. Plate your dish by adding sweet potato puree first, add the apple quinoa salad and last but not least the grilled swordfish. Garnish with fresh parsley or micro greens. Enjoy!

Now prep your chia seed pudding for tomorrow's breakfast! (It takes 8 hours to settle)

Earlier Event: March 10
Later Event: March 13