Salmon Bowl
This vibrant salmon bowl layers fluffy quinoa, roasted sweet potatoes, crisp snap peas, and tender Gochujang-glazed salmon for a bold, balanced meal with a spicy-sweet kick.
Servings: 2 servings
Calories: 524
Equipment
Ingredients
- ½ - 1 cup quinoa cooked
- ½ sweet potato diced
- 1 Tablespoon olive oil + 1 teaspoon, divided
- salt and freshly ground black pepper to taste
- 4 ounces salmon fillet
- 2 Tablespoons Korean Gochujang Sauce Hot & Sweet
- 1 cup snap peas
- lemon slices for garnish
Instructions
- Prepare the quinoa according to package instructions. Fluff with a fork and set aside.
- Toss diced sweet potato with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes until tender.
- Brush the salmon with Gochujang sauce. Bake at 400°F (200°C) for 12-15 minutes.
- Rinse the snap peas under cold water and trim the ends if needed.
- Add 1 teaspoon of olive oil (or butter) to a large skillet over medium-high heat. Add the snap peas and toss them into the pan and spread them out in an even layer.
- Cook for 2-3 minutes, stirring occasionally, until they turn bright green and slightly blistered. They should be crisp but slightly tender.
- To serve, layer quinoa, sweet potatoes, snap peas, and salmon. Drizzle extra Gochujang sauce and garnish with lemon slices.
Notes
Keep leftovers in an airtight container for 3 days and in the freezer for 1 month.
Nutrition
Calories: 524 | Carbohydrates: 70g | Protein: 26g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 31mg | Sodium: 62mg | Potassium: 1045mg | Fiber: 9g | Sugar: 4g | Vitamin A: 8583IU | Vitamin C: 31mg | Calcium: 85mg | Iron: 6mg