I use this ratio for many meals. Grain + Veg + Herb + Extras = Whats in my bowl. This way you're getting real food, a variety of flavors, nutrients, flavors and textures all mixed together.
+ 6 Carrots, multicolored, cut in thick matchsticks (keep the carrot tops that look fresh!)
+ 1 Fennel Bulb, sliced similar thickness to carrots.
+ 4 cups Short Grain Brown Rice, cooked
+ 1/2 cup Hazelnuts, chopped
+ 2 cups chopped fresh herbs (combination of carrot tops, curly parsley, mint)
+ 1/4 cup Apple Cider Vinegar
+ 4 tbsp Honey
+ 1/4 cup Warm water
+ 2 tbsp Coarse Grain Mustard
+ 1/2 cup Extra Virgin Olive Oil
+ 1 pound Wild Cod Filets
+ 1 tbsp Olive Oil
+ 1 tbsp mint, minced
+ 1/2 tsp Salt
Pre heat your oven to 375. Toss cut vegetables with 2 tbsp olive oil and rub to coat. Roast for ~30 minutes or until tender. Meanwhile, whisk together the honey and warm water. The warm water helps break down the honey's viscosity. Add in the mustard, remaining oil, and vinegar. In a large bowl, toss together the roasted vegetables, rice, herbs, nuts and dressing. If adding the protein, add the oil to a hot pan. Add the cod, mint and salt. Cook, flipping once for ~10 minutes depending on thickness of the fish until it flakes apart. Gently flake the fish and toss right into the other ingredients.
Make a large batch as this is a great next day meal!