SALMON AND SWEET POTATO POWER BOWL
This Salmon And Sweet Potato Power Bowl is a wholesome and high-protein meal that brings warmth, creaminess and nourishing flavour to your plate. This power bowl features tender flaked salmon and mashed sweet potato, which is finished with a tangy dollop of Greek yoghurt and fresh chives. Olive oil and paprika round out the dish with richness and gentle spice. This salmon and sweet potato power bowl is naturally gluten-free and loaded with omega-3 fatty acids. This balanced bowl is perfect for a nourishing lunch or light dinner. This power bowl is quick to assemble with pre-cooked ingredients and ideal for batch-prepping, healthy and satisfying meals throughout the week.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Boil, Roast, Prepared in Advance
OCCASION/HOLIDAY
Fall, Winter, Family Reunion
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Low / No Sugar, Quick & Easy, Wheat / Gluten-Free
DISH TYPE
Salad
INGREDIENTS
- 100 grams cooked salmon
- ½ cup mashed sweet potato
- 1 tablespoon Greek yoghurt
- 1 teaspoon chopped chives
- 1 teaspoon olive oil
- Pinch of paprika
- Pinch of salt
- Pinch of pepper
FULL NUTRITIONAL INFORMATION
- Calories: 321.7 kilocalories
- Fat: 18.9 grams
- Saturated Fat: 4.3 grams
- Carbohydrate: 14.2 grams
- Sugar: 3.4 grams
- Sodium: 251.7 milligrams
- Fibre: 2.1 grams
- Protein: 22.8 grams
- Cholesterol: 57.4 milligrams
- Calcium: 43.0 milligrams
- Iron: 0.8 milligrams
- Potassium: 595.3 milligrams
- Vitamin D: 11.0 milligrams
PREPARATION
- Cook The Sweet Potato: Peel and dice 1 small sweet potato. Boil in salted water for 12 to 15 minutes or until fork-tender. Drain and mash it until smooth. Let it cool slightly before assembling.
- Prepare The Salmon: Use pre-cooked salmon (grilled, poached or baked). Flake it gently with a fork and season lightly with salt and pepper if not already seasoned.
- Mash And Season: In a small bowl, mix the mashed sweet potato with a drizzle of olive oil and a pinch of salt. Stir until smooth and creamy.
- Assemble The Bowl: Spoon the mashed sweet potato into one side of a shallow bowl. Place the flaked salmon beside it.
- Add Toppings: Add a spoonful of Greek yoghurt over the sweet potato or beside the salmon. Sprinkle chopped chives and a pinch of paprika over the yoghurt and fish.
- Finish And Serve: Drizzle the entire bowl lightly with olive oil. Adjust seasoning with extra salt and pepper to taste. Serve warm or at room temperature.
PREP TIME
10 minutes
COOKING TIME
15 minutes
TIPS
- Batch Roast Sweet Potatoes: Roast several sweet potatoes at once and mash for quicker prep throughout the week.
- Use Canned Salmon: A convenient substitute is canned salmon, drain and flake it before using it.
- Warm It Up: Reheat the sweet potato and salmon briefly in the microwave for a hot version.
- Chop Herbs Last-Minute: Chives lose their freshness quickly, so slice them just before serving.
VARIATIONS
- Add Greens: Serve over baby spinach, rocket leaves or kale for extra fibre and colour.
- Make It Dairy-Free: Replace yoghurt with a dollop of hummus or a dairy-free alternative.
- Add Texture: Sprinkle with toasted seeds or crushed nuts for crunch.
- Spice It Up: Stir a dash of harissa or sriracha into the yoghurt for heat.
- Use Different Herbs: Swap chives for dill, parsley or coriander based on preference.
PREPPING AND STORAGE
- Refrigeration: Store components separately in airtight containers for up to 3 days. Assemble just before eating for freshness.
- Freezing: Mashed sweet potato and cooked salmon can be frozen separately for up to 1 month. Defrost overnight in the fridge.
- Meal Preparation Tip: Keep yoghurt and herbs separate until serving to maintain freshness.
- Ideal For Leftovers: Use leftover salmon fillet or mash from dinner for a quick next-day meal.