Pre-heat your broiler on low for 10 minutes. Season the cod with salt and pepper, then place on a baking sheet. Broil on low for 10 to 12 minutes.

While that cooks, saute 2 tbsp chopped red onion and 1 small, chopped garlic clove in an 8- to 10-inch non-stick skillet on med-high heat for about 1 minute. Add 1 tbsp coconut aminos, 1/2 tbsp fresh lime juice, 1/2 cup lightly diced, fresh mango and ground black pepper. Saute for about 1 minute on low making sure the mango does not stick to pan.

Place the cooked asparagus spears into the container first, then place the cooked cod on top, then pour the cooked mango relish on top. If you don't have a parted container, use a measuring cup to form your rice by lightly compacting it inside the cup, then place in your container. Use chopped cilantro for flavor and garnish!

Recipe courtesy of Alex Torres, Meal Prep Mondays