Salmon & Sweet Potato Bowl
Recipes · Lunch · Recipe, Typed Supps
Two of the site’s most-recommended foods, in one bowl.
Allergens and patterns
Contains fish, tree nuts. Fits: Pescatarian, Kosher, Gluten-free.
Ingredients
- 1 fillet (150g) Salmon — One of the few foods that’s a genuinely concentrated omega-3 source, and the main protein here.
- 1 medium, cubed (200g) Sweet Potato — A source of beta-carotene, which your body converts to vitamin A — and the fat in the salmon and olive oil helps you absorb it.
- a handful (40g) Kale — Adds volume and vitamin K without adding many calories.
- a small handful (15g) Walnuts — Crunch, plus more plant-based omega-3 to stack with the salmon’s.
- a small handful of seeds (40g) Pomegranate — Bursts of tart sweetness and polyphenols that pair well with the roasted sweet potato.
- 1 tbsp Olive Oil — For roasting the sweet potato and dressing the kale.
- a squeeze Lemon — Brightens the whole bowl and softens the kale’s bitterness.
Nutrition per serving
- Calories: 777 kcal
- Protein: 38.7g
- Carbohydrate: 38.2g
- of which sugars: 20.1g
- Fat: 49.9g
- of which saturated: 8.5g
- Fibre: 13.1g
- Sodium: 99.1mg
Method
- Toss the cubed sweet potato in half the olive oil and roast at 400°F (200°C) for 20–25 minutes.
- Season the salmon and pan-sear or bake until just cooked through, about 10–12 minutes.
- Massage the kale with the remaining olive oil and lemon juice to soften it.
- Build the bowl: kale on the bottom, then sweet potato and salmon, topped with walnuts and pomegranate seeds.
Nutrients it supplies
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