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Salmon Miso Bowl
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5 from 6 votes

Miso Salmon Bowl

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.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 2
Calories: 618kcal
Author: Bailey

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.  

Notes

*salmon is optional you can make it plant based if wanted!
*Broccoli or snap peas or brussels sprouts will work great
* If you are gluten free use tamari or coconut aminos. 

Nutrition

Sodium: 566mg | Calcium: 144mg | Vitamin C: 86mg | Vitamin A: 19457IU | Sugar: 16g | Fiber: 11g | Potassium: 1183mg | Cholesterol: 14mg | Calories: 618kcal | Saturated Fat: 5g | Fat: 32g | Protein: 21g | Carbohydrates: 67g | Iron: 4mg