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–+ servings
Two bowls with salmon, fresh veggies and quinoa.
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4.89 from 9 votes

Miso Salmon Bowl

This miso salmon bowl is full of umami flavors, fresh veggies and it's nutrient dense. The miso dressing over the warm sweet potatoes will have you craving this bowl weekly. 
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: American
Servings: 4
Author: Bailey

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. 

Nutrition

Serving: 1.25cup | Calories: 586kcal | Carbohydrates: 61g | Protein: 31g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 43mg | Sodium: 1047mg | Potassium: 1035mg | Fiber: 11g | Sugar: 11g | Vitamin A: 12606IU | Vitamin C: 34mg | Calcium: 88mg | Iron: 4mg