This nutrient dense miso salmon bowl is full of umami flavors, fresh veggies and it's nutrient dense.
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 Needed
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. Diced sweet potatoes will be roasted and lightly seasoned and then coated in miso sauce. You can also you Japanese sweet potatoes.
Seasoning. You will need, black pepper and garlic powder and a little salt.
Sugar Snap Peas. You can find these in the produce section, typically they are with the salad mixes. If you cant find them broccoli or green beans will work nicely.
Mushrooms: Any mushrooms will work, I prefer cremini
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. But any brand will work, be sure it is well stirred.
Maple syrup. Honey will also work
Olive Oil. Use a light, neutral olive oil for roasting and sautéing.
How To Make This Miso Salmon Bowl.
Step One. Start to cook the rice or quinoa. Preheat the oven to 400º. Dice the potatoes into little equal sized cubes. Toss them with 1 tsp oil and the black pepper and garlic powder. Add them to a baking sheet and place in the oven for about 15-20 minutes or until they are soft enough to pierce with a fork.
Step Two. Make your miso sauce, simply add everything to a bowl and whisk together well. If the dressing is too thick (it should be like a salad dressing) add 1 Tbsp water at a time and whisk it in until consistency is slightly thick, but runny.
Step Three. In a large skillet, add mushrooms and snap peas. If using whole mushrooms, roughly chop them. Add in 1 tsp oil and sauté for just a few minutes until the mushrooms are sweating and lightly browned. Set aside.
Step Four. Wipe the mushroom pan clean, add in 1 tsp oil and add salmon filets to the heated pan, skin side down if there is skin. Cook each side for about 4 minutes or until salmon is cooked to desired doneness.
Step Five. Once potatoes are finished, pour half of the miso dressing over them, toss well while they are warm.
Step Six. Assemble your bowl! Add the quinoa to the bottom, layer the salmon, veggies and potatoes. Garnish with sesame seeds and avocado and drizzle leftover miso sauce over the bowl if needed.
FAQ's & Tips.
Yes, I highly suggest using the miso for this recipe. It is so good on multiple recipes so I am confident you will find more ways to use it.
Miso is a strong umami condiment, it has a deep savory flavor and a salty-ness I just love.
Recipe Variations
Salmon. Use tofu, shrimp or chicken if desired, cook time will need to be adjusted a bit.
Quinoa. Use any rice or grain of choice.
Sugar Snap Peas. Broccoli, green beans or zucchini will also work.
Soy Sauce. If you are gluten free or allergic to soy, use tamari.
Make Ahead & Storage Tips
This recipe can be made ahead, but salmon can be tricky with reheated and saving. I suggest keeping any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave.
Related Recipes:
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Miso Salmon Bowl
Equipment
- large skillet
- baking sheet
Ingredients
For The Bowl
- 12-16 oz raw salmon about 1 lb
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 cup quinoa
- 1 large sweet potato about 2 cups chopped
- 6 oz mushrooms
- 6-8 oz snap peas
- 3 tsp olive oil separated***
- 1 avocado, sliced optional
- 1 tsp sesame seeds for garnish
For The Miso Sauce
- ¼ tbsp Tahini
- 1 Tbsp miso paste
- 2-3 tsp soy sauce *see notes
- 1 Tbsp maple syrup
- 1 Tbsp water *more as needed
Instructions
- Start to cook the rice or quinoa. Preheat the oven to 400º. Dice the potatoes into little equal sized cubes. Toss them with 1 tsp oil and the black pepper and garlic powder. Add them to a baking sheet and place in the oven for about 15-20 minutes or until they are soft enough to pierce with a fork.
- Make your miso sauce, simply add everything to a bowl and whisk together well. If the dressing is too thick (it should be like a salad dressing) add 1 Tbsp water at a time and whisk it in until consistency is slightly thick, but runny.
- In a large skillet, add mushrooms and snap peas. If using whole mushrooms, roughly chop them. Add in 1 tsp oil and sauté for just a few minutes until the mushrooms are sweating and lightly browned. Set aside.
- Wipe the mushroom pan clean, add in 1 tsp oil and add salmon filets to the heated pan, skin side down if there is skin. Cook each side for about 4 minutes or until salmon is cooked to desired doneness.
- Once potatoes are finished, pour half of the miso dressing over them, toss well while they are warm.
- Assemble your bowl! Add the quinoa to the bottom, layer the salmon, veggies and potatoes. Garnish with sesame seeds and avocado and drizzle leftover miso sauce over the bowl if needed.
Notes
- taste as you go! tamari or coconut aminos will also work.
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
Matt
I may be biased, but this is one of the best damn bowls I’ve ever had. I highly recommend this!!! I bet Bailey to make this for me at least once a week.
Soph
The miso Sauce is to-die-for!! I multiplied that sauce by 10, put it in a mason jar and put that on everything! The bowl itself though was too one-note. There are too many earthy ingredients and not enough contrast like a pickled onion or pickled radish or something to break all the umami up. I personally could have done without the mushrooms. I will definitely make this again, just need to look up some other contrasting ingredients to add to the bowl
Bailey
Hi Soph! Thanks for the feedback, I made this dish off of my favorite meal at True Food Kitchen and this is just how they make it! If you find a combo you like more, let me know, I think pickled onions would be lovely.