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Salmon and Sweet Potato Bowl

Salmon and Sweet Potato Bowl

Maria G. Brooks
This Salmon and Sweet Potato Bowl is a nutrient-packed meal featuring flaky, seasoned salmon paired with roasted sweet potatoes, fresh greens, and creamy avocado.
It’s balanced with protein, healthy fats, and fiber, making it a perfect meal for lunch or dinner.
Customize it with your favorite grains, dressings, and toppings for a wholesome, delicious dish.
Nutrition Facts (Per Serving)
Calories: 550 kcal, Protein: 38g, Carbohydrates: 45g, Fiber: 9g, Sugars: 8g, Fats: 25g, Saturated Fat: 4g, Cholesterol: 75mg, Sodium: 550mg, Vitamin A: 320% DV, Vitamin C: 40% DV, Calcium: 15% DV, Iron: 20% DV.
Estimated based on one serving (assuming2 servings per batch)
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch, Main Course
Cuisine American, Healthy, Mediterranean
Servings 2 Servings
Calories 550 kcal

Equipment

  • 1 Baking Sheet
  • 1 Parchment paper or silicone baking mat
  • 1 Mixing Bowl
  • 1 Knife
  • 1 Cutting board
  • 1 Non-stick skillet (if pan-searing salmon)
  • 1 Spatula or tongs
  • 1 Measuring Spoons
  • 1 Measuring Cups

Ingredients
  

For the Salmon:

  • 2 salmon fillets about 5 oz each
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp salt
  • ¼ tsp black pepper

For the Sweet Potatoes:

  • 2 medium sweet potatoes peeled and cubed
  • 1 tbsp olive oil
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • ¼ tsp salt
  • ¼ tsp black pepper

For the Bowl Assembly:

  • 1 cup cooked quinoa or brown rice
  • 1 cup baby spinach or kale
  • 1 avocado sliced
  • ½ cup cherry tomatoes halved
  • ¼ cup feta cheese optional
  • 2 tbsp tahini or yogurt dressing

Instructions
 

Step 1: Roast the Sweet Potatoes

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a bowl, toss the sweet potato cubes with olive oil, cumin, smoked paprika, salt, and pepper.
  • Spread them in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through.

Step 2: Cook the Salmon

  • Oven Method:
  • Lower the oven temperature to 375°F (190°C) after removing the sweet potatoes.
  • Place the salmon fillets on a baking sheet, drizzle with olive oil and lemon juice, and season with garlic powder, smoked paprika, salt, and pepper.
  • Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
  • Stovetop Method:
  • Heat a non-stick skillet over medium heat and add a drizzle of olive oil.
  • Place the salmon skin-side down and cook for 4-5 minutes, then flip and cook for another 3-4 minutes until done.

Step 3: Assemble the Bowl

  • Divide cooked quinoa or brown rice between two bowls.
  • Add the roasted sweet potatoes and flaked salmon.
  • Arrange the spinach, avocado slices, and cherry tomatoes on top.
  • Sprinkle with feta cheese and drizzle with tahini or yogurt dressing before serving.

Notes

  • For a spicy kick, add a drizzle of sriracha or sprinkle red pepper flakes.
  • Make it dairy-free by skipping feta or using a vegan cheese alternative.
  • For extra crunch, top with toasted almonds, pumpkin seeds, or sunflower seeds.
  • Store leftovers separately in airtight containers for easy meal prep.
  • Use fresh avocado slices just before serving to prevent browning.
Keyword Salmon and Sweet Potato Bowl