Monday, we meet again! We’ve got a delish recipe comin’ atcha today. This recipe kind of came together by accident, in an effort to combine some of our absolute favorite foods and flavors into one epic bowl situation. Not mad about it one bit.
We’ve got salmon bringing the protein and sweet potatoes bringing the fiber—plus lots of essential fatty acids and vitamins coming from the salmon, avocado, and brussels sprouts. Hello, nutrients! We hope you’re as amazed as we were by how satisfying this dairy-free, grain-free bowl is.
Note: This recipe isn’t quite Whole30-approved because of the maple syrup, but feel free to experiment by swapping out the syrup for a pitted medjool date (blended, obvs) and let us know how it goes!
Salmon, Sweet Potato + Maple Soy Brussels Sprouts Bowls
- 2 4 oz. salmon filets
- 2 tsp avocado oil (or EVOO), separated
- 1 lb brussels sprouts, trimmed and halved
- 1 medium sweet potato, cubed
- 1 avocado, sliced
- 1/2 tsp salt, plus more to taste
- 1/2 tsp paprika
- pepper, to taste
- 2 tbsp coconut aminos (or reduced-sodium soy sauce)
- 2 tbsp pure maple syrup
- 1 tbsp tahini
- 1 1/2 tbsp water
- 1 tsp lemon juice
- Preheat oven to 400°F.
- Arrange sweet potato and brussels sprouts on a baking sheet, keeping them separated. Drizzle with 1 tsp oil and season with 1/2 tsp salt and pepper, to taste. Season sweet potato with paprika. Toss sweet potato and brussels sprouts in oil and spices to coat. Roast veggies in preheated oven for 40 minutes, tossing halfway through.
- While vegetables roast, combine tahini, water, and lemon juice in a small bowl for tehina drizzle. Set aside.
- When vegetables have about 5 minutes left, heat coconut aminos and maple syrup in a small saucepan over low-medium heat. Allow to simmer for 5 minutes and then remove from heat.
- Once vegetables are done and maple soy sauce is reduced, place the brussels sprouts in a bowl and pour the sauce over. Toss to combine.
- For the salmon, heat the remaining 1 tsp of oil in a large skillet over medium-high heat until hot. Season both sides of the salmon with salt and pepper. Place salmon filets in the middle of the hot skillet (skin side down, if your salmon has skin) and sear for 3 minutes—even if you’re tempted to, don’t touch them! Flip the salmon filets and sear for 3 more minutes.
- Time to assemble some bowls! Divide roasted sweet potato, maple soy brussels sprouts, salmon filets and sliced avocado between two bowls. Drizzle salmon with tehina sauce and serve.
Yield: 2 servings
Serving size: 1 salmon bowl
620 calories per serving • Fat: 33.9g • Carbohydrates: 52.5g • Protein: 32.2g