I like these because they are a healthier option and gluten-free without sacrificing flavor. You can also customize them to your liking: for garnishing and topping, you can choose whatever you want and adjust to your taste, which we love. Preparing this dish took me around an hour, but it’s easy because it’s a sheet pan situation.

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Just like croutons and French fries, these potatoes can get soggy if they sit in a liquid for a long time. So my recommendation is to keep the potatoes and salad separate until it’s time to eat.

Also, can we have a moment to just celebrate that this is gluten-free friendly?!?!

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Not a fan of turkey? You can cube chicken and toss it in the balsamic to make a glaze. Also, a vegan option here would b seitan!

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If salmon isn’t your jam, you can of course make this with any other protein of your choice. My fave suggestions? Cubed chicken breast, tofu or shrimp.

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Anyway, at this Mediterranean bar, I found Peruvian sweety drop peppers (which are the size of caperberries with the flavor of a sweet pepper.) I also am familiar with Peppadew peppers, which are sweet pickled peppers. So, I thought, this is it. I must make a butter with these, garlic, herbs and lime. Then this recipe was born! But don’t worry, if you can’t find Peruvian sweety drop peppers, jarred pimentos, Peppadew peppers or just fresh sweet red peppers also work great here. I hope you enjoy this recipe as much as I do!

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No seriously, it does. And it’s THIS. I prepared this bowl with pork tenderloin, but I want you to know that you can prepare it with any protein of your choice. It works beautifully with chicken, tofu or shrimp.

If you like to meal prep, here’s a few ways to make this ahead!

Meal prep friends, you can marinate the meat overnight OR you can prepare it ahead of time. Reserve the sauce in a separate bowl and keep the meat in a sealed container. To meal prep this salad, you can slice the slaw ingredients and combine them ahead of time. You can also prepare the dressing up to a week ahead and keep it in a jar in the fridge. Finally, make the rice ahead of time and store in the fridge. This is perfect for meal prep and assembling!

Something else to note is that you can make this gluten-free by using Tamari and a certified gluten-free rice in the bowl. All in (including marinating time) this takes about 45 minutes to make, but I still think of it as a 30 minute meal in terms of cook time.

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The gnudi is so delicate, I highly recommend just pouring whatever sauce you decide to make right on top. This creamy shallot and artichoke sauce is my pride and joy, but if you want something simple, go with brown butter sage. You can’t go wrong with that! Enjoy this delicious recipe!

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For this recipe, I breaded my shrimp with Panko bread crumbs and then air fried it. If you have the time to make a traditional fried tempura, I highly recommend going that route! I have a recipe here for this and it’s delicious. If you don’t feel like making shrimp, a simple pan-seared salmon goes perfectly here as well. Marinate it in soy sauce for 20 minutes and it should be good to go.

Also – I used my OurPlace Always pan to steam the asparagus for this recipe. You can boil it or steam it in a bamboo steamer, but wanted to throw this out there incase anyone has this pan and wants to use that built in steamer!!

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