Sweet Potato & Salmon Grain Bowl
A wholesome grain bowl with roasted sweet potatoes, perfectly cooked salmon, and a medley of fresh vegetables served over hearty brown rice.
20 min
Prep
35 min
Cook
4
Serves
520
Calories
Macros · per serving
32g protein
48g carbs
21g fat
Ingredients
For 4 servings
- 2 sweet potato
- 4 salmon fillet
- 1 cup brown rice
- 3 tablespoon olive oil
- salt — to taste
- black pepper — to taste
- 1 lemon
- 1 red bell pepper
- 2 cucumbers
- 0.5 red onion
- 2 cup baby spinach
- 0.5 cup feta cheese
- 2 tablespoon fresh dill
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Peel and cube the sweet potatoes. Toss with 1 tablespoon olive oil, salt, and pepper.
- 3
Spread sweet potatoes on a baking sheet and roast for 25-30 minutes until tender.
- 4
Meanwhile, rinse brown rice and cook according to package instructions.
- 5
Season salmon fillets with salt, pepper, and a squeeze of lemon.
- 6
Heat 1 tablespoon olive oil in a pan over medium heat. Cook salmon skin-side down for 4-5 minutes per side until cooked through.
- 7
Dice red bell pepper, cucumbers, and half a red onion.
- 8
In a large bowl, combine roasted sweet potatoes, cooked rice, diced vegetables, baby spinach, and crumbled feta cheese.
- 9
Flake cooked salmon into bite-sized pieces and add to the bowl.
- 10
Drizzle remaining olive oil and lemon juice over the bowl. Top with fresh dill.
- 11
Toss gently to combine and serve warm.
Cook it this week.
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