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Salmon buddha bowls are easy, fresh and vibrant for anyone wanting a powerhouse meal. Full of nutrients and color.
Table of Contents
Why Make This Salmon Buddha Bowl
This dish is so colorful. There is a lot of crunch and textures making it extremely satisfying. It comes together in about 20 minutes, it is full of nutrients and you can easily customize it how you’d like. The dressing is thick, creamy and you will lick the bowl! If you love seafood, try my Mongolian Shrimp or Baked Blackened Salmon for a good change up.
Ingredients Needed
- Salmon. I like to use boneless and skinless salmon when I can find it, but skin on salmon will be fine as well.
- Olive Oil. This is to coat the salmon with so it doesn’t stick to the baking dish.
- Seasoning. Salt, pepper, garlic powder, oregano to season the salmon prior to baking.
- Quinoa. This is a “seed” in the amaranth family. It’s similar to a grain when cooked, it has a lot of protein. You can find it in the rice aisle.
- Kale. I like to use pre washed/pre chopped kale in a bag. You can use any kale of choice. You can also use spinach instead.
- Lemon. To add some acidity and soften the kale.
- Sweet Potato. This will be roasted up and used on the salad.
- Radish. I like to use a watermelon radish which can be found at Whole Foods year round they are so bright and beautiful for this salad but a regular red radish also works great.
- Carrot. You can use carrot matchsticks or just grate your own.
- Canned/Cooked Chickpeas. These will be drained and rinsed.
- Cabbage. I like to use red for color but green will also work.
Tahini Dill Dressing
- Tahini. Well stirred. This is a sesame paste that i use often for creamy dressings.
- Maple Syrup. This is to bring the flavors together for the dressing.
- Shallot. For flavor in the dressing.
- Garlic. For flavor and aromatics.
- Fresh Dill. This is to give it an herby flavor, you can also use cilantro.
- Salt & Pepper.
Steps To Make This Recipe
Step One. Start the quinoa, this can take up to 20 minutes. Preheat oven to 375º. Chop sweet potato into small squares. In a large bowl, drizzle with olive oil, a pinch of salt and pepper. Spread onto a cooking sheet, place in the oven on the lower rack while the oven preheats. Prepare salmon, pat it dry. Sprinkle with seasoning and drizzle with olive oil. Place in the oven for 12-16 minutes depending on how you like your salmon cooked. Leave potatoes in for about 15-20 minutes total until they are softened and crispy.
Step Two. While salmon and potatoes are cooking, stem and chop kale. Add it to a large bowl. Squeeze lemon over, drizzle oil and gently massage the leaves with your hands. This softens the leaves and makes them a bit more enjoyable to eat.
Step Three. Slice the radish with a mandolin or into thin slices. Drain and rinse the chickpeas. Chop/shred the cabbage and carrots. Set aside until everything is finished cooking.
Step Four. In a small blender or food processor, add all ingredients for the dressing together and blitz until it’s combined. You may need to add more water, 1-2 tbsp at a time to thin our the dressing. The tahini can vary with thickness so just add water until you’ve reached your desired consistency.
Step Five. Once the potatoes, salmon and quinoa are cooked, layer the Buddha bowl. I like to start with the kale, sprinkle the quinoa/grain over then add the cabbage, radish, chickpeas, potatoes, salmon, and drizzle dressing and sprinkle sesame seeds.
Tips & FAQ’s
Make this recipe vegan by skipping the salmon. The dressing is totally vegan.
This meal keeps well in the fridge. The kale is hearty and won’t wilt too much if you have some leftovers.
A Buddha bowl is essentially a simple, one-bowl meal that includes rice or whole grains, fresh vegetables and some protein. Often they are served cold.
Recipe Variations
Salmon. You can keep this vegan and skip the salmon, or use shrimp or white fish instead.
Quinoa. Use farro, brown rice or any preferred grain of choice.
Kale. You can sub spinach for kale, or any green of choice.
Dressing. You can really use any preferred dressing of choice, you really can’t go wrong.
Make Ahead & Storage Tips
Make Ahead Tip: If you want to speed the process up, feel free to cook your quinoa and potatoes the day before and then add them in when you are ready to eat.
Storage Tip: These will keep for up to 3 days in an airtight container in the fridge. I do not recommend freezing.
Other Salmon Recipes To Enjoy
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Salmon Buddha Bowl
Ingredients
- 2 -4oz salmon filets , *see notes
- ¼ tsp dried oregano
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp garlic powder
- 1 medium sweet potato, cubed
- 2 tbsp olive oil , *separated (1 tbsp for kale 1 for salmon)
- 1 tbsp fresh lemon juice
- 6 cup kale, copped
- 1 watermelon radish, thinly sliced, *see notes
- 1 shredded carrot , about 1/2 cup
- ½ cup cooked quinoa
- 1 cup chickpeas, cooked
- 1 tbsp sesame seeds, for garnish
Creamy Dill Tahini
- ¼ cup tahini, well stirred
- 1 tsp maple syrup
- ¼ cup cold water
- 1 tsp shallot, minced
- 1 garlic clove, minced
- ½ tbsp fresh dill
Instructions
- Start the quinoa, this can take up to 20 minutes, cook according to the package.
- Preheat oven to 375º. Chop sweet potato into small squares. In a large bowl, drizzle with olive oil, a pinch of salt and pepper. Spread onto a cooking sheet, place in the oven on the lower rack while the oven preheats. Prepare salmon, pat it dry. Sprinkle with seasoning and drizzle with olive oil. Place in the oven for 12-16 minutes depending on how you like your salmon cooked. Leave potatoes in for about 15-20 minutes total until they are softened and crispy.
- While salmon and potatoes are cooking, stem and chop kale. Add it to a large bowl. Squeeze lemon over, drizzle oil and gently massage the leaves with your hands. This softens the leaves and makes them a bit more enjoyable to eat.
- Slice the radish with a mandolin or into thin slices. Drain and rinse the chickpeas. Chop/shred the cabbage and carrots. Set aside until everything is finished cooking.
- In a small blender or food processor, add all ingredients for the dressing together and blitz until it's combined. You may need to add more water, 1-2 tbsp at a time to thin our the dressing. The tahini can vary with thickness so just add water until you've reached your desired consistency.
- Once the potatoes, salmon and quinoa are cooked, layer the Buddha bowl. I like to start with the kale, sprinkle the quinoa/grain over then add the cabbage, radish, chickpeas, potatoes, salmon, and drizzle dressing and sprinkle sesame seeds.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was very delicious and very colorful. My kids even enjoyed it and I put chicken on theirs, but I had the salmon with mine.