Roasted Sweet Potato & Salmon Quinoa Bowl
Servings 4 Servings
Ingredients
- 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°F.
- 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.
Notes
Alternatively, you can also prepare the salmon in the air fryer and sweet potatoes.
Nutrition
Serving: 1Serving | Calories: 594kcal | Carbohydrates: 90g | Protein: 17g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 1mg | Sodium: 118mg | Potassium: 1610mg | Fiber: 17g | Sugar: 7g | Vitamin A: 19314IU | Vitamin C: 27mg | Calcium: 121mg | Iron: 6mg
QR Code
Scan the QR Code or press and hold to view recipe in browser.
