Salmon Power Bowl

Name: Salmon Power Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g salmon fillet (skin-on, cut into 4 portions); 1 cup quinoa (rinsed); 2 cup water (for cooking quinoa); 2 pcs sweet potato (medium, peeled and cubed); 1 pcs avocado (ripe, sliced); 1 pcs cucumber (medium, diced); 1 cup red cabbage (shredded); 2 tbsp olive oil (for sweet potatoes and salmon); 1 pinch salt (for seasoning sweet potatoes); 1 pinch black pepper; 0.5 cup yogurt (plain, thick Greek-style); 2 tbsp lemon juice (freshly squeezed); 1 pcs garlic (clove, minced); 2 tbsp dill (fresh, chopped); 1 pinch paprika

RATING

0.0/5

TASTE SCORE

9/10

A vibrant, nourishing bowl built on fluffy quinoa, topped with a perfectly seared salmon fillet, roasted sweet potatoes, and crunchy fresh vegetables. Drizzled with a creamy lemon-herb dressing, it's a wholesome meal that feels indulgent but comes together in under 40 minutes.

PREP

15m

COOK

25m

SERVES

1 BOWL

671 cal

SERVINGS

METHOD · 8 STEPS

prep · ~5 min
Preheat the oven and prepare the sweet potatoes.
1.Preheat oven to 400°F (200°C).
2.Toss cubed sweet potatoes with 1 tbsp olive oil, 1 pinch salt, and paprika on a baking sheet.
3.Spread in a single layer.
roast · ~25 min
Roast the sweet potatoes.
Roast for 20-25 minutes, flipping halfway, until tender and lightly caramelized on the edges.
TIPDon't crowd the pan or they'll steam instead of roast.
boil · ~20 min
Cook the quinoa.
1.Combine rinsed quinoa, water, and 1 pinch salt in a saucepan.
2.Bring to a boil over high heat.
3.Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
4.Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
prep · ~2 min
Season the salmon.
Pat salmon fillets dry with a paper towel. Rub with remaining 1 tbsp olive oil and season with 1 pinch salt and 1 pinch black pepper.
grill · ~8 min
Sear the salmon.
1.Heat a skillet over medium-high heat until hot.
2.Place salmon skin-side down and cook for 4 minutes until skin is crisp.
3.Flip and cook for another 3-4 minutes until flesh flakes easily with a fork. Internal temp should reach 145°F.
TIPDon't move the fillet for the first 3 minutes to get a perfect crust.
mix · ~2 min
Make the lemon-herb dressing.
1.In a small bowl, combine yogurt, lemon juice, minced garlic, and chopped dill.
2.Whisk until smooth. If too thick, add a teaspoon of water to reach drizzling consistency.
assemble · ~3 min
Assemble the power bowls.
1.Divide quinoa among 4 bowls as the base.
2.Top each with roasted sweet potatoes, sliced avocado, diced cucumber, and shredded red cabbage.
3.Place a salmon fillet on top or alongside the vegetables.
4.Drizzle generously with the lemon-herb dressing.
serve · ~1 min
Serve immediately.
Serve each bowl with an extra lemon wedge if desired.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the salmon fillets thoroughly dry before searing to ensure a crisp skin.
2
Flip sweet potatoes halfway through roasting for even caramelization.
3
Let quinoa rest covered for 5 minutes after cooking, then fluff with a fork for a light texture.
4
Use a hot pan and don't move the salmon for the first 3 minutes to develop a golden crust.
5
Make the dressing up to 2 days ahead; store in the fridge and whisk before drizzling.
6
Assemble bowls just before serving to keep the avocado and cucumber fresh and crunchy.
7
If reheating, warm quinoa and sweet potatoes separately from the salmon to avoid overcooking the fish.