Salmon Buddha Bowl
Salmon buddha bowls are easy, fresh and vibrant for anyone wanting a powerhouse meal. Full of nutrients and color.
Servings: 2 people
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
*any salmon of choice will work. I used one with the skin on.
*you can also use a regular red radishes!
Nutrition
Calories: 547kcal | Carbohydrates: 74g | Protein: 19g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 1mg | Sodium: 525mg | Potassium: 1750mg | Fiber: 22g | Sugar: 16g | Vitamin A: 41247IU | Vitamin C: 209mg | Calcium: 670mg | Iron: 8mg