gluten-free | dairy-free | corn-free | soy-free | peanut-free
O, Romesco, Romesco, wherefore art thou Romesco?! This bowl starts with a mix of kale, baby spinach, and purple cabbage. We then top it with our paprika-spiced baked Faroe Islands salmon with Spanish onions and chickpeas marinated in lemon and olive oil. We then add delicious color with roasted red bell peppers and cherry tomatoes. Finally, it’s all paired with our Romesco sauce made with tomatoes, walnuts, garlic, and spices.