sheet pan blackened salmon and quinoa glow bowls
You're positively radiant, darling...with a side of turmeric tahini dressing that makes those cheeks even rosier.
Ingredients
- 2 large sweet potatoes, sliced into 1/2 inch rounds
- 2 tbsp extra virgin olive oil
- 4 4-6 oz filets salmon
- 1 tsp sweet paprika
- 1/2 tsp dried oregano
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 4 cups kale, roughly chopped
- 1 tbsp toasted sesame oil
- 1 1/2 cups cooked quinoa
- 1 avocado
turmeric tahini dressing
- 2 tbsp tahini
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 2 cloves garlic
- 1/2 tsp turmeric
- 1/3 cup extra virgin olive oil
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Toss the sweet potatoes with olive oil, salt, and pepper. Roast for 10 minutes.
- Mix together the paprika, oregano, onion powder, garlic powder, cayenne pepper, black pepper, and a pinch of salt. Pat the salmon filets dry and drizzle with 1 tablespoon of olive oil, then rub each with the spice mixture.
- Move the sweet potatoes to one side of the baking sheet. Set the salmon filets on the opposite side. Roast 15 minutes, or longer, depending on desired doneness of the salmon.
- To make the dressing, add the tahini, maple syrup, cider vinegar, garlic, turmeric, olive oil, and a pinch of salt and pepper to a food processor. Whip until emulsified. Alternatively, you can finely mince the garlic, add everything to a jar, and shake vigorously until creamy.
- Rub the kale with sesame oil and sprinkle with salt and pepper. Divide into four bowls. Top with quinoa, a salmon filet, and avocado slices. Drizzle with dressing.
Notes
*To store: All components can be stored covered in the fridge for up to 5 days. If storing together, add dressing immediately upon serving.
*Grain alternatives: This bowl would be equally great with brown or wild rice!