Salmon power bowl

Ingredients (Serves 2–3)

For the Bowl:

• 2 salmon fillets (about 150–200g each)

• 1 medium sweet potato, peeled and cubed

• 1 cup Brussels sprouts, halved

• 2 cups mixed greens (spinach, arugula, kale)

• 4–5 radishes, thinly sliced

• 1 cup quinoa (or cooked brown rice)

• 2 Tbsp olive oil

• Salt & pepper, to taste

• Optional: 1 tsp smoked paprika or cumin

For the Dressing:

• 2 Tbsp olive oil

• 1 Tbsp lemon juice

• 1 tsp Dijon mustard

• 1 tsp maple syrup or honey

• Pinch of salt & pepper

Instructions

1. Cook the grains: Rinse quinoa and cook according to package instructions. Fluff with a fork and set aside.

2. Roast vegetables: Preheat oven to 200°C (400°F). Toss sweet potato cubes and Brussels sprouts with olive oil, salt, pepper, and optional spices. Roast for 20–25 minutes until tender and lightly caramelized, turning halfway.

3. Cook the salmon: Season salmon fillets with salt, pepper, and optional paprika. Pan-sear in a skillet with 1 Tbsp olive oil over medium heat, 3–4 minutes per side until cooked through (or bake at 180°C / 350°F for 12–15 minutes).

4. Prepare the dressing: Whisk together olive oil, lemon juice, Dijon, maple syrup, salt, and pepper.

5. Assemble the bowl: Divide quinoa or rice between bowls. Layer greens, roasted sweet potato, Brussels sprouts, and radish slices. Top with salmon fillets. Drizzle dressing over the bowl and serve.

6. Optional: Sprinkle with pumpkin seeds, hemp seeds, or fresh herbs for extra texture and nutrition.

Tips & Variations 🌿

• Swap salmon for grilled chicken, tempeh, or chickpeas for a plant-based option.

• Add a smear of avocado or hummus for creaminess.

• For extra flavor, drizzle a little tahini or yogurt-based sauce over the top.

• Make it a meal prep bowl: store components separately and assemble when ready to eat.