Salmon and Sweet Potato Bowls

Name: Salmon and Sweet Potato Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 5 ounces salmon fillet, skinless and boneless; 1/2 tablespoon olive oil; 1/2 sweet potato, peeled and diced; 1/2 cup broccoli florets; 1/4 cup quinoa, cooked; 1 tablespoon lemon juice; 1 teaspoon sesame oil; 1/4 teaspoon black pepper; Sriracha sauce, to taste

6 steps

Prep:10minCook:20min

These Salmon and Sweet Potato Bowls are quick and easy to make. Ready in only 30 minutes.

Updated at: Wed, 14 Feb 2024 18:04:43 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories541.6 kcal (27%)

Total Fat29.6 g (42%)

Carbs36.9 g (14%)

Sugars9.7 g (11%)

Protein33.7 g (67%)

Sodium770.3 mg (39%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

5 ouncessalmon fillet

skinless and boneless

½ tablespoonolive oil

0.5sweet potato

peeled and diced

½ cupbroccoli florets

¼ cupquinoa

cooked

1 tablespoonlemon juice

1 teaspoonsesame oil

¼ teaspoonblack pepper

sriracha sauce

to taste

Instructions

Step 1

Preheat the oven to 400°F.

Step 2

Place the salmon fillet on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.

Step 3

Roast for 10-12 minutes, or until the salmon is cooked through.

Step 4

While the salmon is cooking, roast the sweet potato and broccoli florets on a separate baking sheet for 15-20 minutes, or until tender.

Step 5

In a bowl, combine the quinoa, avocado, lemon juice, sesame oil, and black pepper.

Step 6

To assemble the bowls, divide the quinoa mixture among the bowls. Top with the salmon, sweet potato, and broccoli. Drizzle with sriracha sauce to taste.