My favorite "Sweetgreen" adaptation is this "Fish Taco" bowl with a delicious lime cilantro salad dressing and full of healthy nutrients.
When I used to live in New York my go-to healthy take-out was Sweetgreen. I looooove their bowls. They are healthy yet so full of flavor.
And I used to always get a bowl for Max too. All healthy ingredients that he liked, in a bowl without mixing them all up (picky eating)!
Now that I am in London, I am on a mission to recreate some of their bowls, but to make sure prep time is less than 10 minutes.
So this one is their famous "Fish Taco" bowl. However I am using salmon instead of steelhead (you can use steelhead of course if you can find it) and I am oven cooking it with bulgur wheat instead of quinoa so I only use 1 roasting tin and have minimal cleaning up to do.
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"Sweetgreen Fish Taco" Bowl Ingredients & Nutrition
Salmon Fillets
- Use wild caught salmon if you can find it as it is believed to contain less mercury and fewer pollutants
- A rare food that contains vitamin D. Also super high in B12, selenium, B3 and omega-3. Due to its nutritional profile it is believed to be very anti-inflammatory.
Bulgur wheat
- A great grain to oven bake. Rinse and drain before cooking to get rid of any dirt. Similar to couscous and quinoa
- Good source of manganese, magnesium and iron as well as fiber. Will keep you and the kids full.
Arugula (rocket)
- You probably won't serve this to babies or toddlers but great for parents
- Full of phytonutrients. Excellent source of vitamin A, folate, vitamin C and K
Red Cabbage
- Gives the salad a great crunch. Some people don't wash cabbage, just the outer leaves. I prefer to chop it all up, then place in a colander and wash through. Don't wash the whole cabbage if you don't plan on serving it though as it will start to smell.
- Full of antioxidants that come from their purple color that have cancer preventing benefits. Excellent source of vitamin K and vitamin C.
Avocado
- Look for firm, unbroken ones. Hass avocados are the tastiest and easiest to peel
- High in fat which helps with the carotenoid absorption that they also have. Also high in pantothenic acid and fiber
Crumbled tortilla chips
- Look for ones with the fewest preservatives and salt. We don't use much, but it gives the salad bowl an extra crunch and flavor. I wouldn't serve this to babies younger than 1 though, because of excess salt
- I won't say there is much nutritional benefit to this, buy hey, they are delicious.
How to Make
Preheat the oven to 180ºC / 360 F.
Place the bulgur with the stock (or water if giving to babies to avoid excess salt) in the roasting tin and place in the oven for 15 min. After 15 min add the salmon drizzled with lime juice and bake for another 15 minutes.
Chop the salad while the rest is in the oven.
Prepare the dressing by placing all the ingredients in a cup or bowl and mix thoroughly. Make sure to mix again right before you pour over the salad so you get all the flavors.
Baby-led weaning notes
- Offer the bulgur, salmon and avocado
- Bulgur will be messy but they should be able to manage it and you can serve it on a preloaded spoon
- Don't give them rocket or raw cabbage as it is too firm and too tricky for babies to chew
How to Serve
Baby-led weaning. Cut the avocado into ½ inch thick sticks. Serve the salmon the width of two adult fingers stuck together (make sure there are no bones), and serve bulgur on a preloaded spoon.
9 month + or when ready for pincer grasp. Flake the salmon (remove any bones. Serve bulgur on preloaded spoon and you can add piece of tiny chopped cabbage with it and a bit of olive oil. Cut the avocado in tiny bite sized pieces.
Parents and toddlers. For parents assemble each salad bowl, pour over the dressing and mix. For toddlers you can either do the same or serve it with each ingredient separately first as they may be more inclined to eat it that way.
"Sweetgreen Fish Taco" Bowl Variations
Make it vegetarian. Use falafel instead of fish. This was my favorite way of ordering from Sweetgreen.
Change up the grain. You can really use whichever grain you want or have on hand. But I think quinoa and bulgur work best.
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Recipe
"Sweetgreen Fish Taco" Bowl for the Whole Family
Ingredients
- 4 salmon fillets approx 100 g each
- 14.1 oz bulgur wheat
- 27 fl oz vegetable stock omit if serving to babies due to salt
- 4 tbsp lime juice for salmon
- 4 cups rocket
- 1 cup red cabbage sliced
- 1 avocado
- 1 cup crumbled tortilla chips omit if serving to babies due to salt
Lime Cilantro (coriander) Dressing (for 4 bowls)
- 4 tbsp olive oil
- 4 tbsp lime juice
- 4 tsp ground coriander
- 2 garlic clove diced
- 2 tsp mild chilli powder
- 2 tsp cumin
- ½ tsp salt
- pinch pepper
Instructions
- Preheat the oven to 180ºC / 360ºF.
- Place the bulgur with the cold stock (or water if giving to babies to avoid excess salt) in the roasting tin and place in the oven for 15 min. After 15 min add the salmon drizzled with lime juice and bake for another 15 minutes.
- Chop the salad while the rest is in the oven.
- Prepare the dressing by placing all the ingredients in a cup or bowl and mix thoroughly. Make sure to mix again right before you pour over the salad so you get all the flavors.
- Assemble each bowl. For instructions on how to serve for baby-led weaning, pincer grasp and ideas for toddlers scroll up.
Notes
- Baby-led weaning. Cut the avocado into ½ inch thick sticks. Serve the salmon the width of two adult fingers stuck together (make sure there are no bones), and serve bulgur on a preloaded spoon
- 9 month + or when ready for pincer grasp. Flake the salmon (remove any bones. Serve bulgur on preloaded spoon and you can add piece of tiny chopped cabbage with it and a bit of olive oil. Cut the avocado in tiny bite sized pieces.
- Parents and toddlers. For parents assemble each salad bowl, pour over the dressing and mix. For toddlers you can either do the same or serve it with each ingredient separately first as they may be more inclined to eat it that way.
Nutrition
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