Salmon Sweet Potato Bowls
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Salmon filet seared, paired with roasted sweet potatoes and fluffy red quinoa. Zesty spiralized zucchini and fresh baby spinach add crunch and green notes. Creamy avocado sauce mixed quickly with mayo, lemon juice, and water to loosen. Charred pumpkin seeds sprinkle on top. Sweet potatoes roasted with olive oil until tender with golden edges. Quinoa simmered in salted water, fragrant with lemon zest and olive oil. Courgettes marinated briefly in lemon and olive oil, just to soften. Finished off with spicy mayo for heat. No gluten, dairy, nuts. Fish, veggies, grains balanced and fresh.
Prep:
30 min
Cook:
28 min
Total:
58 min
Servings:
4 servings
#gluten-free
#dairy-free
#grain bowls
#seafood
#healthy meals
#easy dinner
#contemporary cuisine
Salmon with quinoa and veggies. No fuss, no slow cooking. Sweet potatoes sliced thicker, roasted a few minutes longer for crisp edges, tender centers. Red quinoa swaps in for white; nuttier flavor, more color contrast. Avocado sauce creamy with hint of tang from lemon, thinned just slightly with water to blend better. Courgette spirals macerate briefly in lemon and oil, soften enough for bite but stay bright. Seeds roasted for crunch. Tomatoes and spinach fresh, scattered in. Spicy mayo for heat optional. Mix textures, vibrant colors, simple ingredients. Balanced. Protein, carbs, fat, fresh greens. Quick prep, assembly bowls. Eat warm or room temp. Rustic meets fresh. No dairy, no nuts, gluten-free. Home lunch, light dinner, easy.
Ingredients
Avocado sauce
- 1 ripe avocado cut in cubes
- 35 ml water (about 2 1/3 tbsp)
- 20 ml mayonnaise
- 20 ml fresh lemon juice
- Salt and pepper
Bowl
- 2 medium sweet potatoes peeled and sliced 1.5 cm thick
- 50 ml olive oil
- 200 g red quinoa rinsed and drained
- Zest of 1 lemon
- 600 g skinless salmon filet cut into four pieces
- 2 medium zucchini spiralized or julienned
- 90 g baby spinach leaves
- 250 g cherry tomatoes halved
- 20 g roasted pumpkin seeds
- To serve: spicy mayonnaise (optional)
About the ingredients
Sweet potatoes peeled, sliced a bit thicker to roast longer and develop caramelized edges, more contrast in texture. Olive oil divided between roasting and marinading components to layer flavors and avoid sogginess. Using red quinoa adds earthiness and deeper color. Lemon zest critical in quinoa to brighten grains. Avocado kept ripe but firm for better blending, increased water from original to loosen sauce consistency enough to drizzle but still creamy. Mayonnaise balanced out, more than original for richer, silkier texture. Zucchini spirals or julienne preferred for visual appeal and tender bite. Spinach fresh, raw, adds mild bitterness and color. Tomatoes cherry, halved, juicy bursts to cut richness. Pumpkin seeds dry roasted for aromatic crunch. Spicy mayo optional but lifts dish. Ingredient swaps from original: red quinoa and spicy mayo added. Water in sauce increased to loosen slightly. Olive oil quantities adjusted to manage moisture and texture.
Method
Avocado sauce
- Blend avocado, water, mayonnaise, and lemon juice until smooth. Season with salt and pepper. Set aside.
Bowl
- Heat oven to 210°C (410°F) with rack in middle.
- Toss sweet potato slices with 25 ml olive oil, salt, and pepper on silicone-lined baking sheet.
- Roast 20 minutes until tender and lightly browned. Cool slightly.
- Meanwhile, bring salted water to boil. Cook quinoa 17 minutes until fluffy. Drain well.
- Mix quinoa with lemon zest and 15 ml olive oil. Season with salt and pepper.
- In large skillet over medium-high heat, sear salmon in 15 ml olive oil for 5 to 9 minutes, turning once. Cook to preferred doneness. Salt and pepper after cooking. Drain on paper towels.
- In bowl, combine zucchini with remaining olive oil and lemon juice. Salt and pepper. Let sit 7 minutes to soften slightly and release flavor.
- Divide sweet potatoes, quinoa, salmon, zucchini, spinach, and tomatoes among bowls.
- Top with avocado sauce and dollops of spicy mayonnaise if desired.
- Sprinkle with roasted pumpkin seeds for crunch.
Cooking tips
Oven preheat slightly lower but cook sweet potatoes longer for tender and caramelized edges. Roasting gives texture contrast. Quinoa cook extended by 2 minutes; some quinoa types need a bit longer, ensures fluffiness. Salmon seared on moderately high heat, timing flexible 5 to 9 minutes depending on thickness and preferred doneness, flipping mid-cook to brown both sides evenly. Let rest on paper towel to absorb excess oil. Zucchini marinates 7 minutes in lemon juice and oil to lightly wilt and mellow raw bite but keep structure. Assembly straightforward. Layer root vegetable, grain, protein, then fresh greens and acidic veggies. Avocado sauce spooned over, spiced mayonnaise optional on side. Pumpkin seeds sprinkled last to preserve crunch. No step skipped, but order shuffled to optimize multitasking; sweet potatoes roast while quinoa boils, sauce blended early. All timing flexible ±5 minutes to adapt to stoves, ovens, pans. Stir quinoa after draining to avoid clumps. Use silicone mat or parchment for easy cleanup roasting. Salmon best cooked fresh but can be gently reheated.
Chef's notes
- 💡 Sweet potatoes sliced thicker than usual. Roast longer at moderate heat. Watch edges caramelize but centers stay tender. Use silicone mat or parchment for easy cleanup. Divide olive oil between roasting and marinating zucchini. Avoid soggy textures by layering oil purposefully.
- 💡 Quinoa rinse important. Keeps fluffiness high, removes bitterness. Add lemon zest right after cooking quinoa. Brightens grains instantly. Stir well after draining to avoid clumps. Cook time may vary with quinoa brand; 17 minutes plus works well generally.
- 💡 Salmon searing temperature should be medium-high. Time flexible from 5 to 9 minutes based on thickness and preferred doneness. Flip once mid-cook. Rest on paper towel to absorb oil. Season after cooking, not before, prevents drying surface.
- 💡 Zucchini spirals sit marinating 7 minutes with lemon juice and olive oil. Softens bite slightly but retains crunch and bright color. Do not skip resting time. Salt and pepper during marinade release flavors. Julienne works if no spiralizer.
- 💡 Pumpkin seeds dry roasted separately for crunch. Sprinkle last step to keep texture alive. Spicy mayo optional but adds heat contrast. Avocado sauce thinned with water, not too much, to keep creamy yet drizzle-able. Mix mayo and lemon juice for silky bite.
Common questions
How to make avocado sauce smooth?
Blend avocado with mayo and lemon juice. Add water slowly. Too much water—thin sauce. Too little—thicker and hard to drizzle. Salt and pepper season after blending. Blend until no lumps. Use ripe but firm avocado.
Can I use other fish instead of salmon?
Yes, try firm fish like cod or trout. Adjust sear time due to thickness. Flavor shift happens, but texture stays. Avoid delicate fish that flakes too quickly. Wrap in foil to keep moist if baking option used.
What if quinoa is still crunchy after cooking?
Add few minutes and test often. Fluff with fork to release steam. Sometimes rinse helps but water quality affects too. Alternative: soak quinoa for 10 minutes prior to boiling. Drain well before seasoning.
How to store leftover bowls?
Separate components if possible. Keep salmon airtight, fridge 24–48 hrs max. Sweet potatoes reheat fine in oven or microwave to restore softness. Avocado sauce best fresh but can keep 1 day sealed. Quinoa lasts 3–4 days cold.
