Hot Honey Salmon Sweet Potato Bowl is a high protein dinner made with salmon, roasted sweet potatoes, quinoa, broccoli, edamame, tomatoes, red onion, and cilantro.
The hot honey sauce adds sweetness, heat, and a little tang from apple cider vinegar.
Each serving has 42 grams of protein, making this a filling option when you want healthy dinner ideas that still feel like a full meal.
You also get plenty of texture from the roasted vegetables, tender salmon, quinoa, and edamame.
This bowl is great for a weeknight dinner or meal prep. You can portion the quinoa, vegetables, and salmon into containers and keep extra sauce on the side. A large baking sheet and a few mixing bowls handle most of the prep, so you don’t need a long equipment list.
Why You’ll Love This Hot Honey Salmon Sweet Potato Bowl
High Protein
Each serving has 42 grams of protein from salmon, quinoa, and edamame.
Sweet and Spicy
Honey, hot sauce, red pepper flakes, and apple cider vinegar make a sauce with sweetness, heat, and a little acidity.
Full Meal in One Bowl
Salmon, quinoa, sweet potatoes, broccoli, edamame, tomatoes, and red onion give you protein, vegetables, and grains in one meal.
Meal Prep Friendly
The components can be portioned into containers for lunches or dinners during the week.
Plenty of Vegetables
Sweet potatoes, broccoli, tomatoes, red onion, and edamame add variety without needing extra side dishes.
Ingredient Substitutions
Quinoa
Use cooked brown rice, white rice, or farro instead of quinoa.
Edamame
Use chickpeas or black beans if you don’t have shelled edamame.
Grape Tomatoes
Cherry tomatoes work the same way.
Cilantro
Use chopped parsley if you don’t care for cilantro.
Hot Sauce
Use your preferred hot sauce and adjust the amount based on how much heat you want.
Apple Cider Vinegar
Rice vinegar or white wine vinegar can be used in its place.
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Hot Honey Salmon Sweet Potato Bowl
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 tablespoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Salmon:
- 1½ pound boneless skinless salmon fillets cut into 1-inch pieces
- 1 teaspoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Hot Honey Sauce:
- 3 tablespoon honey
- 1 tablespoon hot sauce
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon apple cider vinegar
For the Bowls:
- 2 cups cooked quinoa
- 2 cups broccoli florets
- 1 cups cooked shelled edamame
- 1 cup grape tomatoes halved
- ¼ cup red onion thinly sliced
- 2 tablespoon chopped fresh cilantro
Instructions
- Preheat the oven to 425°F.
- Line a large rimmed baking sheet with parchment paper.
- Place the sweet potatoes on one side of the baking sheet. Add 2 teaspoons olive oil, smoked paprika, garlic powder, salt, and black pepper.
- Toss the sweet potatoes until coated. Spread the sweet potatoes into a single layer. Roast for 10 minutes.
- In a medium mixing bowl, add the salmon pieces. Add 1 teaspoon olive oil, smoked paprika, garlic powder, salt, and black pepper. Gently toss the salmon until coated.
- Remove the baking sheet from the oven.
- Place the salmon on the open side of the baking sheet. Add the broccoli beside the salmon and sweet potatoes.
- Return the baking sheet to the oven. Roast for 12 to 15 minutes, or until the salmon flakes easily with a fork and the sweet potatoes are tender.
- In a small bowl, add the honey, hot sauce, crushed red pepper flakes, and apple cider vinegar. Using a wire whisk, mix well.
- Drizzle about half of the hot honey sauce over the salmon during the final 2 minutes of cooking.
- Divide the cooked quinoa between 4 bowls. Add the roasted sweet potatoes, broccoli, salmon, edamame, grape tomatoes, and red onion.
- Drizzle the remaining hot honey sauce over each bowl. Sprinkle with chopped cilantro.
Notes
Tips and Tricks
Cut the salmon evenly – Keep the salmon pieces close to the same size so they finish cooking at about the same time. Check the salmon early – Smaller pieces can cook faster than full fillets, so start checking near the lower end of the cooking time. Keep extra sauce separate for meal prep – Store the remaining hot honey sauce in a small container and add it after reheating.Storing and Reheating
Store leftovers – Refrigerate the salmon, quinoa, and vegetables in an airtight container for up to 3 days. Store the sauce separately – Keep extra hot honey sauce in a covered container in the refrigerator. Reheat in the microwave – Heat individual servings in short intervals until warmed through. Add the hot honey sauce after reheating. Reheat in the oven – Place the salmon and roasted vegetables in an oven-safe dish and warm at 325°F until heated through.Nutrition
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