Sole with oranges, fennel, and purple sweet potato
Paleo, Soy-Free, Dairy-Free, Lean & Clean, Gluten-Free
25 – 35 Minutes
Sole (or halibut) gets a crisp paleo coating from almond meal, while fresh orange slices and roasted purple sweet potato and fennel fill your plate with color.
In your bag
- 1 purple sweet potato
- 1 fennel bulb
- 2 oranges (such as Cara Cara)
- Fish options:
- 2 wild skinless sole fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
- 1 pasture-raised organic egg
- ½ cup almond meal
- 1 lemon
- 3 or 4 sprigs fresh flat-leaf parsley
- 1 tablespoon capers
- 1 ounce pitted oil-cured black olives
According to food historian David Karp, the purple sweet potato was first cultivated commercially by a North Carolina sweet potato farmer in the 2000s. Its lavender hue comes from the same compounds, called anthocyanins, that turn cherries and strawberries red.
Calories: 600, Protein: 29g (58% DV), Fiber: 12g (48% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 2.5g, Saturated Fat: 4g (20% DV), Cholesterol: 140mg (47% DV), Sodium: 780mg (33% DV), Carbohydrates: 50g (17% DV), Total Sugars: 23g, Added Sugar: 0g (0% DV).
Contains: Eggs, Fish, Tree Nuts
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.