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Salmon Sweet Potato Bowls

Salmon Sweet Potato Bowls

This easy salmon sweet potato bowl has garlic salmon, roasted sweet potatoes, quinoa, avocado, and a tangy vinaigrette. Healthy, gluten-free, and ready in 30 minutes!

Author: Mommy Hates Cooking

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 serving

Calories: 577 kcal per serving

Ingredients

  • 4 - Salmon Fillets
  • 2 - Sweet Potatoes
  • 2 - Avocados
  • 1 Cup - Grape Tomatoes
  • 4 Cups - Spinach Leaves
  • 2 Cups - Quinoa
  • ½ Cups - Organic Red Wine Vinegar
  • ½ Cups - Smooth Extra Virgin Olive Oil
  • 1 Tbsp - Honey Dijon Mustard
  • 1 Clove - Garlic
  • Salt & Pepper

Instructions

  1. Lightly season the salmon fillets with a glaze of olive oil and garlic salt.
  2. Heat up a medium sized skillet to medium-high heat and coat with cooking spray, cook salmon on both sides until easily flakes with a fork.
  3. While the salmon is cooking, preheat the oven to 400°F.
  4. Place the sweet potatoes on a greased baking sheet and coat with a bit of olive oil and garlic salt.
  5. Cook for 10-15 minutes or until soft in the oven.
  6. While this is cooking, combine the vinegar, oil, mustard, and garlic in a small jar, whisk well to combine.  Add salt and pepper to taste.
  7. Once this is done, build the bowl.
  8. Add a bed of spinach on the bottom.
  9. Add the remaining ingredients evenly to each bowl.
  10. Drizzle with dressing.  (Note - You will need to mix it up or shake it to combine each time you use it.)
  11. Serve.

Nutrition

Energy: 577 kcal | Total Fat: 27 g | Saturated: 9 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 72 mg | Total Carbs: 46 g | Fiber: 12 g | Sugars: 7 g | Proteins: 39 g | Sodium: 550 mg | Polyunsaturated: 9 g | Monounsaturated: 33 g

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