This salmon bowl is full of umami flavors, veggies and nutrient dense foods. The miso dressing over the warm sweet potatoes will have you craving this bowl weekly. Top with any protein of choice or leave it vegetarian.
The inspiration for this miso salmon bowl is the ancient grains bowl at True Food Kitchen. It's expensive, addicting, fresh and delicious. I decided to try and make something similar since the popular restaurant is a bit of a drive for me.
The challenge was figuring out the miso sweet potatoes. They have a salty, creamy, nutty flavor to them that leaves me wanting more every time I get the bowl. I finally nailed the recipe and I am ready to share it with the world.
Why Make This Miso Salmon Bowl.
This bowl is nutrient dense, customizable and so tasty.
This miso salmon bowl hits all the flavors one could want with the miso sauce over the warm roasted sweet potatoes. It can be ready in under 30 minutes.
You can use any grain you'd like for this recipe. I love it with quinoa or wild rice. This recipe is also gluten free - as long as you use the gluten free grains and tamari sauce over the soy sauce.
Ingredients For This Salmon Bowl:
Protein of choice. I prefer Salmon with this bowl but you get to pick ANY protein you want here. Chicken, tofu, salmon or no meat at all.
Sweet Potatoes.
Broccoli or Sugar Snap Peas.
Mushrooms: any mushrooms you have on hand.
Miso. Very important ingredient for the flavor of this bowl. I buy white miso in a bottle from Sprouts or other specialty stores. You can also buy it online this is the one I always buy. It lasts forever.
Soy sauce or tamari. I use soy sauce but tamari is a great alternative if you are gluten free. Coconut aminos or amino acids will also work.
Tahini. This is my favorite brand It doesn't separate as easily and it's the creamiest.
Maple syrup. Honey will also work
Olive Oil.
How To Make This Miso Salmon Bowl.
Step one. Start cooking your quinoa or grain of choice. Peel and chop your raw sweet potato into bite sized pieces. Toss them in olive oil and place on a parchment lined cooking sheet. Cook on 400 for about 20 - 25 minutes. Next, chop the broccoli and mushrooms and prepare fish or meat if serving it that way.
Step two. Add mushrooms and broccoli to an oiled pan and sauté with a pinch of salt and pepper until both are nice and soft. Add 1 tbsp of water to the pan to help steam the broccoli quickly. Next mix together your miso sauce.
Step three. Which together miso, soy sauce, tahini, maple syrup in a small bowl. If the sauce it too thick, you can add 1 tbsp of water to it to help it spread but I prefer mines thicker. Next cook salmon (if serving it with) on the skillet while potatoes are finishing their cook. Place the salmon in a skillet with oil, skin side down and cook each piece for 4 minutes on each side.
Step four. Once potatoes are finished roasting, toss them with the miso sauce in a medium sized bowl. Plate the grain on the bottom of the bowl and top with veggies and miso potatoes, garnish with avocado. Feel free to drizzle any left over miso sauce over the potatoes.
FAQ's & Tips.
Yes, if you just use tofu or no meat at all it is a great plant based meal.
Yes, I highly suggest it. It is so good on multiple recipes so I am confident you will find more ways to use it.
Make sure you use gluten free grains like quinoa and use tamari or coconut aminos in place of soy sauce.
Avocado or cilantro would be great.
Related Recipes:
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Miso Salmon Bowl
Ingredients
For The Bowl
- 2 oz raw salmon optional * See notes
- 2 cups sweet potatoes
- 1 cup mushrooms
- 2 cups chopped broccoli *
- 2 tbsp olive oil
- 1 cup cooked quinoa
For The Miso Sauce
- 3 tbsp Tahini
- ½ tsp miso paste
- 1 tsp soy saue *
- 1 tbsp maple syrup
- 1 tbsp water optional *read notes*
Instructions
- Step one. Start cooking your quinoa or grain of choice. Peel and chop your raw sweet potato into bite sized pieces. Toss them in olive oil and place on a parchment lined cooking sheet. Cook on 400 for about 20 - 25 minutes. Next, chop the broccoli and mushrooms and prepare fish or meat if serving it that way.
- Step two. Add mushrooms and broccoli to an oiled pan and sauté with a pinch of salt and pepper until both are nice and soft. Add 1 tbsp of water to the pan to help steam the broccoli quickly. Next mix together your miso sauce.
- Step three. Which together miso, soy sauce, tahini, maple syrup in a small bowl. If the sauce it too thick, you can add 1 tbsp of water to it to help it spread but I prefer mines thicker. Next cook salmon (if serving it with) on the skillet while potatoes are finishing their cook. Place the salmon in a skillet with oil, skin side down and cook each piece for 4 minutes on each side.
- Step four. Once potatoes are finished roasting, toss them with the miso sauce in a medium sized bowl. Plate the grain on the bottom of the bowl and top with veggies and miso potatoes, garnish with avocado. Feel free to drizzle any left over miso sauce over the potatoes.
Julie S
Great recipe made it for my in-laws
Jill Montet
Love this recipe my husband even like that as well and he doesn’t like salmon.
janurary jones
Made this for my in-laws and it was a hit