As we head into spring, this recipe is packed with fresh produce and delicious protein, Roasted Sweet Potato & Salmon Quinoa Bowls are a great go-to for lunch or dinner. I’m sharing this recipe in partnership with Pompeian Oils, all thoughts and opinions are my own.
Have you picked up on the latest trends in the kitchen? Quinoa Bowls and Buddha Bowls are currently trending in the kitchen and honestly, this a trend I will gladly jump onto. I absolutely LOVE salad bowls such as these, they are not only beautiful but also good for you. This past week, I decided to whip up a Roasted Sweet Potato & Salmon Quinoa Bowl for my husband and I. It was definitely a hit, plus it was packed with good nutrients too.
Now, the key to any bowl is a great dressing to coat that protein packed bowl with, in our case, I decided to make my own Red Wine Vinaigrette using Organic Red Wine Vinegar with the mother from Pompeian Oils. This vinegar is made with harvested grapes from Italy and is a high quality organic vinegar. It also pairs beautifully with the Smooth Extra Virgin Olive Oil. I combined both of these along with a bit of Dijon mustard and garlic to make a delicious vinaigrette. It was light with a fruity aftertaste that comes from the olive oil. I also opted to roast the sweet potatoes in the Smooth Extra Virgin Olive Oil as well. Then, if you mix a little bit with garlic salt it adds a great glaze to the salmon too.
Now, the great thing about these types of bowls, is you can use your garden fresh produce or what you have on hand. I decided to start the bowl with a nice bed of spinach leaves, then I topped it with sliced avocado, roasted sweet potatoes, tomato, quinoa and then a lightly sauteed salmon. The combination was a garden fresh delight, plus it is so good for you too. My husband is fairly picky about his foods, he’s a country boy that likes his comfort food and he was pleasantly surprised when this graced the table. He ended up taking more for lunch the next day too. Now, I’m anxious to make more of these bowls with our produce from our garden too.
Pompeian understands that mealtime is about experimenting with the latest food trends and creating shareable meals that are Instagram-worthy dishes! Right now, you can follow along on Instagram at #TrendingintheKitchen for the latest creations and recipe ideas that will help you explore new flavors and ingredients. Plus, you will find even more varieties of these bowls to try too. Trust me, once you try one, you will suddenly be part of the trend too!
Share them with us, plus visit Pompeian Oils to learn more.
Roasted Sweet Potato & Salmon Quinoa Bowl
- 4 4-6 oz Salmon Fillets with Olive Oil & Garlic Salt
- 2 Sweet Potatoes Cubed
- 2 Avocados Sliced
- 1 Cup Grape Tomatoes Halved
- 4 Cups Spinach Leaves
- 2 Cups Quinoa Cooked
- 1/2 Cup Organic Red Wine Vinegar
- 1/2 Cup Smooth Extra Virgin Olive Oil
- 1 Tbsp Honey Dijon Mustard
- 1 Clove Garlic
- Salt & Pepper to Taste
- Lightly season the salmon fillets with a glaze of olive oil and garlic salt.
- Heat up a medium sized skillet to medium-high heat and coat with cooking spray, cook salmon on both sides until easily flakes with a fork.
- While the salmon is cooking, preheat the oven to 400*.
- Place the sweet potatoes on a greased baking sheet and coat with a bit of olive oil and garlic salt.
- Cook for 10-15 minutes or until soft in the oven.
- While this is cooking, combine the vinegar, oil, mustard, and garlic in a small jar, whisk well to combine. Add salt and pepper to taste.
- Once this is done, build the bowl.
- Add a bed of spinach on the bottom.
- Add the remaining ingredients evenly to each bowl.
- Drizzle with dressing. (Note - You will need to mix it up or shake it to combine each time you use it.)
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Comments & Reviews
Jacqui S says
You know, I’ve never had salmon. I love sweet potato though! I think the two combinations would balance each other out nicely. And the pictures make this look like an amazing dish! I’ll have to give it a try. Thanks for sharing!
Tina Butler says
I love sweet potatoes but not salmon too much, but my daughter loves salmon. I need to make this for her I think she might like it.
Yes, just swap it out with chicken and you are all set!
Wow salmon, sweet potato, and quinoa? What a healthy, protein packed recipe! It would be great for after a hard workout to replenish the body, and the recipe is simple so I can make it even with two young kids running about!
Katie Kinsley says
I’m not a huge fan of salmon, so I think I would swap this part out for chicken or tuna. If it is a very small portion, then I might consider using the salmon as long as the flavor is mostly masked. Otherwise, looks yummy!
Top 10 Temples says
This looks delicious.
This sounded complicated, but now that I have seen the recipe, I totally think I can make this! It looks really yummy too. I really love good salads with fresh greens and a tangy dressing!
Bites for Foodies says
This basically looks like one of my favourite recipes that I have in my own repertoire. I love rice or quinoa bowls in general, but I absolutely love the combo of sweet potatoes and salmon!
My new way of eating, thanks to PCOS, includes quinoa. (I didn’t even know what that stuff was until recently.) It also has salmon on the list, which I love. This recipe will definitely be a top used one in my home.
Aishwarya Shenolikar says
This dish sure looks very tasty! I totally love sweet potato. Thanks for sharing the recipe! I ever could’ve gotten it right if you hadn’t mentioned it so properly!
Marissa Zurfluh says
I have taken and interest in Sweet Potatoes lately. So much better than regular french fries. I’m not fond on the salmon but I’ll give it a try!