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Sweet Potato Noodle Bowl with Halibut

Serves 4
Time 45 min
Sweet potato noodles are a delicious grain-free stand-in for traditional pasta noodles — find them in the Produce section of your Whole Foods Market store. Here, we top them with our sustainable wild-caught halibut, lemony sautéed kale, blood orange slices, radishes and pepitas. Take this bowl to the next level with a drizzle of homemade vinaigrette.
Ingredients
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground fennel
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 4 (6.0-ounce) sustainable wild-caught skinless halibut fillets
  • 2 tablespoons avocado oil, divided
  • 1 bunch curly leaf kale, stemmed and roughly chopped
  • 1 lemon, zested
  • 2 cups raw sweet potato noodles
  • 2 blood oranges, peeled and thinly sliced crosswise into rounds
  • 2 radishes, thinly sliced crosswise
  • 1/2 cup toasted pepitas
  • 1/4 cup chopped cilantro
  • Prepared Vinaigrette, optional
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Method

Combine coriander, fennel and ¼ teaspoon of each salt and black pepper in a bowl. Pat halibut fillets dry with a paper towel, then rub with 1 tablespoon oil and sprinkle with spice blend.

Heat a cast-iron or nonstick skillet to medium-high. Once hot, add 1 tablespoon oil and then the halibut fillets. Let cook untouched until they begin to release easily from the pan, about 4 minutes. Gently flip and cook the other side until just cooked through but still slightly translucent in the center. Transfer halibut to a plate and lightly cover to keep warm.

In the same pan, heat 1 tablespoon oil until shimmering. Add kale and ¼ cup water, cover, reduce heat to medium-low and cook until kale begins to wilt, about 2 minutes.

Add lemon zest and ¼ teaspoon of each salt and black pepper, toss well, cover and cook until wilted, about 2 minutes more. Set aside.

To assemble, place ½ cup sweet potato noodles in each of the 4 serving bowls. Add halibut to each bowl, then top with sautéed kale, sliced oranges, radishes and pepitas. Top with the cilantro and vinaigrette (if using).

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground fennel
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 4 (6.0-ounce) sustainable wild-caught skinless halibut fillets
  • 2 tablespoons avocado oil, divided
  • 1 bunch curly leaf kale, stemmed and roughly chopped
  • 1 lemon, zested
  • 2 cups raw sweet potato noodles
  • 2 blood oranges, peeled and thinly sliced crosswise into rounds
  • 2 radishes, thinly sliced crosswise
  • 1/2 cup toasted pepitas
  • 1/4 cup chopped cilantro
  • Prepared Vinaigrette, optional
Shop with Prime

Exclusively for Prime members in select ZIP codes.