Salmon power bowl
Buddha bowls have so much versatility and are a easy way to get all of your macro’s in a satiating and aesthetically pleasing way! Taste the rainbow with this high fibre and protein bowl.
Ingredients
1 skinless salmon fillet, cut into 4 pieces
4 cups of spinach
1 cup quinoa, rinsed and drained
1 sweet potatoes, peeled and cut into cubes
1 red potatoes, cut into small wedges
1 zucchini, cut 1/2 inch coins
2 cups brussel sprouts
1/3 cup olive oil
2 cups vegetable broth
Salt and pepper to taste
Creamy tahini dressing for serving (see recipe)
Dressing
1/4 cup extra-virgin olive oil
1/4 cup tahini
2 - 3 tbsp lemon juice to taste
2 tsp Dijon mustard
2 tsp maple syrup or honey
1/2 tsp himalayan salt
Freshly ground black pepper or cayenne to taste
2 tbsp cold water
Roast the Veggies: Half the brussel sprouts, cut zucchini, sweet and red potatoes, and toss them with olive oil and salt, and roast them in a 400ºF oven for 25-30 minutes.
Cook the Quinoa: While the veggies are roasting, combine the rinsed quinoa and vegetable broth in a pot. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes. Cover and set aside off the heat for 5 minutes; uncover and fluff with a fork
Make creamy tahini Dressing: Combine the olive oil, tahini, lemon juice, dijon mustard, maple syrup, salt, and black pepper/cayenne. Whisk until thoroughly blended.
Make the salmon: Set a pan on medium-high heat, cook the salmon in 1 tbsp of the oil for 6 to 8 minutes, turning the fish over halfway through, or until the desired doneness. Season with salt and pepper. Set aside on a plate lined with paper towel.
Assemble Buddha Bowls: Divide spinach, quinoa and baked veggies into separate bowls, each item in their own pile so you can see a rainbow of colors and textures. Add salmon on top and generously drizzle the tahini dressing over the bowl and enjoy!
