Salmon Sweet Potato Protein Bowl is a filling high protein dinner made with salmon, sweet potatoes, broccoli, spinach, quinoa, avocado, and a creamy Dijon yogurt sauce.
You get a little bit of everything in one bowl. The salmon adds plenty of protein, and quinoa and sweet potatoes make the meal more filling.
Broccoli and spinach add vegetables without turning dinner into a giant salad. Then there’s avocado for a creamy bite and a Dijon sauce made with Greek yogurt, lemon, honey, and mustard.
Each serving has 45 grams of protein, making this a great option when you want a high protein meal that still has vegetables and whole-food ingredients.
It also works for meal prep. Keep the warm and cold ingredients separate in the refrigerator, then assemble your bowl when you’re ready to eat.
A large baking sheet gives the salmon, sweet potatoes, and broccoli enough room to roast. A small mixing bowl and wire whisk work well for the Dijon sauce.
Why You’ll Love This Salmon Sweet Potato Protein Bowl
High Protein
Each bowl has about 45 grams of protein. Salmon, quinoa, and Greek yogurt all contribute to the protein count.
Full Meal in One Bowl
You get protein, vegetables, whole grains, and avocado in one serving. There’s no need to make a separate side dish.
Lots of Vegetables
Sweet potatoes, broccoli, spinach, and avocado add different textures and make each bowl more substantial.
Creamy Dijon Sauce
Greek yogurt gives the sauce a creamy texture without needing mayonnaise or heavy cream. Dijon mustard, lemon juice, and honey add a tangy, slightly sweet finish.
Meal Prep Friendly
Most of the components can be stored separately and assembled later. This makes the recipe useful for make-ahead lunches or dinners.
Ingredient Substitutions
Quinoa
Use cooked brown rice, white rice, farro, or another cooked grain in place of the quinoa.
Baby Spinach
Chopped romaine, mixed greens, or baby kale can replace the spinach.
Broccoli
Cauliflower florets, green beans, or Brussels sprouts can be used instead of broccoli. Cooking time may vary depending on the vegetable.
Greek Yogurt
Plain low-fat Greek yogurt can replace nonfat Greek yogurt if that’s what you have on hand.
Honey
Maple syrup can replace the honey in the Dijon sauce.
Dijon Mustard
Whole-grain mustard can be substituted for Dijon mustard. The sauce will have a slightly different texture.
Salmon
Another firm fish, such as trout, can work in place of salmon. Adjust the cooking time based on the thickness of the fish.
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Salmon Sweet Potato Protein Bowl
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1½ pound boneless skinless salmon fillets cut into 4 portions
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 1 tablespoon olive oil divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder divided
- ½ teaspoon onion powder
- ½ teaspoon salt divided
- ¼ teaspoon ground black pepper
- 4 cups broccoli florets
- 4 cups fresh baby spinach
- 1 cup cooked quinoa
- 1 medium avocado sliced
For the Creamy Dijon Sauce:
- ½ cup plain nonfat greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 teaspoon honey
- 1 tablespoon water
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 425°F.
- Line a large baking sheet with parchment paper.
- Place the sweet potatoes on the prepared baking sheet. Add 2 teaspoons olive oil, smoked paprika, ½ teaspoon garlic powder, onion powder, ¼ teaspoon salt, and black pepper. Toss the sweet potatoes until coated.
- Roast the sweet potatoes for 10 minutes.
- Move the sweet potatoes to one side of the baking sheet.
- Place the broccoli on the other side of the baking sheet. Drizzle the broccoli with 1 teaspoon olive oil.
- Place the salmon on the baking sheet. Season the salmon with the remaining ½ teaspoon garlic powder and ¼ teaspoon salt.
- Roast for 12 to 15 minutes, or until the salmon reaches 145°F in the center and flakes with a fork.
- In a small mixing bowl, add the Greek yogurt, Dijon mustard, lemon juice, honey, water, ¼ teaspoon garlic powder, and ⅛ teaspoon salt. Using a wire whisk, mix until smooth.
- Divide the baby spinach and quinoa between 4 bowls.
- Add the roasted sweet potatoes, broccoli, salmon, and avocado to each bowl. Drizzle each bowl with the creamy Dijon sauce.
Notes
Tips and Tricks
Cut the sweet potatoes evenly – Keep the cubes close to the same size so they finish roasting at about the same time. Check thicker salmon portions – Salmon fillets can vary in thickness. Check the thickest portion with an instant-read thermometer and remove thinner pieces sooner if needed. Keep the sauce separate for meal prep – Store the Dijon sauce in its own container so the spinach stays fresh. Add avocado shortly before serving – Cut avocado can brown during storage. Slice it when assembling the bowl when possible.Storing and Reheating
Refrigerate – Store the salmon, sweet potatoes, broccoli, quinoa, spinach, avocado, and Dijon sauce separately in airtight containers in the refrigerator for up to 3 days. For the best texture and color, add fresh avocado when serving. Reheat in Microwave – Place the salmon, sweet potatoes, broccoli, and quinoa in a microwave-safe dish. Heat until warmed through. Add the spinach, avocado, and Dijon sauce after reheating. Reheat in Oven – Place the salmon, sweet potatoes, and broccoli on a baking sheet. Warm at 325°F until heated through, taking care not to overcook the salmon. Add the quinoa, spinach, avocado, and sauce when assembling the bowl.Nutrition
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