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Created by:
Kristy Still
Roasted Sweet Potato & Salmon Quinoa Bowl
Servings
4
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Ingredients
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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
Dressing:
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
Instructions
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.)
Serve.
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