Mains
Sweet potato salmon bowls, healthy
These nutritious sweet potato salmon bowls are the solid healthy dinner idea for the colder seasons. They're packed with veggies, filling, satisfying and a great anti-inflammatory meal prep recipe that is gluten-free…
If you need a tasty simple dinner idea with salmon, you have to try these filling, satisfying and pretty notable Healthy Sweet Potato Salmon Bowls! They come with sauteed Brussels sprouts, a garlic sauce and some fresh veggies on the side – a great recipe if you’re following an anti-inflammatory diet.
To make it short, we paired the 10-minute Brussels sprouts We made recently with a tasty sweet potato mash and pan-seared salmon. It doesn’t take long and you can make all things at the same time.
This is a simple meal prep recipe to help you get some veggies in during the colder months! It’s paleo-friendly, gluten and dairy-free and great for you to get some good fiber, vitamins, minerals and omega-3’s.
What brings these healthy sweet potato salmon bowls together is, once again, the garlic sauce. You can make a yogurt garlic sauce, but if you’re dairy-free, we love this cashew-based sauce. It seems to go with everything. Add some lemon to the salmon and your dinner is served.
Here’s the recipe, and you’ll find more explanations below.
Ingredients
These healthy sweet potato salmon bowls are full of simple, wholesome ingredients that you can easily find during the cold season:
- Salmon Filets
- Brussels Sprouts
- Sweet Potato
In addition to these three main ingredients, you’ll need some garlic, cashews, lemon, salt papper, pickled jalapenos, a cucumber and scallions to bring some flavor.
We also added a little bit of butter to the sweet potato mash, but you can also use coconut or olive oil if you don’t want to use butter.
How it comes together
This is a fast and simple task if you get everything going on at the same time.
Season and sear the salmon in one pan on both sides until golden brown.
While that’s going on you can also be boiling the sweet potato and stir-frying the Brussels sprouts.
And if you’re superhuman, you can even throw in making the cashew garlic sauce in that cacophony. We recommend using hot boiling water to soak the cashews since we don’t think you’d remember to soak them the night before. We never do, and we're a pretty average human, so that’s our take on it.
When the sweet potato is soft and basically falls apart at your fork touch, drain the water and add in some butter/coconut oil and a little bit of salt and pepper if you desire. Mash and stir in some thinly chopped scallions – loved these in there.
Once all of these parts of the bowls are ready, nothing can stop you from putting it all onto a plate or in a bowl and digging in!
We hope you enjoy it!
Meal Prep Tips
This healthy meal prep recipe will make enough for three people or for one person for three days. Make sure to use airtight containers and a separate container for the cashew garlic sauce. Heat up and add the sauce when it’s time to eat.
- Yield: 3
- Prep: 10 minutes
- Cook: 20 minutes
- Total: 30 minutes
Ingredients
- 450g / 16oz salmon filets
- 1/2 lemon
- 1 sweet potato, peeled and chopped
- 1 tbsp butter or coconut oil
- 1 scallion, thinly chopped
- 2 tbsp pickled jalapenos
- 3 tbsp chopped cilantro
- 1 cucumber, chopped
- 2 cups Brussels sprouts
- 1 tsp olive oil
- salt and pepper
Cashew Sauce
- 1/3 cup cashews
- pinch salt
- 1/2 lemon, juice of
- 1 garlic clove, minced
- 1/3 cup water
Method
- Salmon: Coat salmon with the olive oil, juice from lemon and some salt and pepper. Place in a pan that won't stick and sear on each side for around 4-5 minutes at medium-high heat or until golden brown, making sure to flip carefully. Alternatively, you can also make your salmon in the oven or in an air fryer (follow instructions for fish).
- Sweet Potato Mash: Boil the sweet potato in some filtered and salted water for about 12-15 minutes. Once soft, drain the water and mash the sweet potato with a fork or a masher, adding some butter or coconut oil and a little bit of salt. Stir in the thinly chopped scallions.
- Cashew sauce: Soak the cashews overnight or use boiling water to cover the cashews for 5-10 minutes, so that they get soft and become easy to blend. Remove soaking water, add the cashews to a blender, the garlic, lemon juice, salt and about a 1/3 cup of water. Blend until smooth. If needed, add water 1 tbsp at a time to achieve the desired consistency. In our experience, 1:1 is a great ratio for cashew sauce.
- Place everything in a bowl or onto a plate: one of the salmon filets, some of the sweet potato mash, some Brussels sprouts, cucumber, jalapeno, some cashew garlic sauce to bring it all together and some cilantro to garnish! Enjoy!
