Salmon Sweet Potato Protein Bowl
Salmon Sweet Potato Protein Bowl is a high protein dinner with roasted salmon and vegetables, quinoa, avocado, and creamy Dijon sauce for a filling weeknight meal.
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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
Calories: 578kcalCarbohydrates: 49gProtein: 45gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.003gCholesterol: 95mgSodium: 613mgPotassium: 2066mgFiber: 12gSugar: 11gVitamin A: 19806IUVitamin C: 99mgCalcium: 175mgIron: 5mg
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