Miso Salmon Sweet Potato and Broccoli Bowl
As of Thursday, I finished with classes for the year. Year one (of five to seven) is almost down. Just a few papers stand in the way of, what is sure to be, an epic summer. Nothing I can’t handle, right? …… right?
Anyway, I’ve been in love with this recipe since the first time I made it like a month ago and am finally getting the opportunity to post it for you guys. My friend Amy (the really awesome one who went with me to San Diego and cheered me on during my race) found it online and we made made it before going out a few weekends ago. It’s super simple yet quite tasty. Everything that I love in a recipe. It’s from Smitten Kitchen, which is a site that should definitely be on your radar. The author of the recipe, Deb Perelman, is a kind of a big deal and has published her own best-selling, award-winning cookbook. Her site is FULL of amazing recipes. So much good stuff. Such a great resource for anyone looking to spend some quality time in the kitchen. Highly recommend it.
As far as the recipe, while the substance of it is the broccoli, sweet potatoes, and salmon, what really makes an impact is the dressing. The dressing is simply delicious. I’m pretty sure you could add it to just about anything and I’d eat it. I’ve been keeping a batch prepared in my fridge over the past few weeks and it comes in handy to toss on top of salad or roasted veggies of any kind. I’ve also experimented with it on toasted almonds (yes, it was as beautiful of a snacking experience as you imagine it to be). The miso, ginger, and tahini work oh so well together. Definitely worth the five minutes that it takes to measure out the ingredients and throw them in the food processor.
The original recipe doesn’t include salmon, but you know me. I’m all about the protein so I couldn’t resist. The first time I had it without the salmon though and it was still perfectly filling and satisfying. The original recipe also includes rice or some other form of grain, which I omitted for the sake of eating paleo. I didn’t miss the grains at all but I suppose if you’re looking for something heartier, adding grains would help. I also amped up the sesame seeds cause I really like them and threw in some pepitas (pumpkin seeds) into the mix. Regardless of how you choose to customize your bowl, I recommend roasting up a big ol’ batch of potatoes and broccoli to have on hand for when you start craving this recipe again. It’s bound to happen…
Miso Salmon Sweet Potato Bowl
For the bowl
- 1 to 2 sweet potatoes (about 1.5 pounds)
- 1 large bundle broccoli (about 1 pound)
- 1 to 2 tablespoons olive oil for drizzling
- Himalayan sea salt (or….just regular salt), to taste
- Freshly ground black pepper, to taste
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- 1 tablespoon pepitas
- 1 package of smoke salmon
For the miso-sesame dressing
- 1 tablespoon minced fresh ginger
- 1 small garlic clove, minced
- 2 tablespoons white miso (the mildest kind)
- 2 tablespoons tahini (can substitute other nut butters if need be)
- 1 tablespoon honey
- 1/4 cup apple cider vinegar (original recipe calls for rice vinegar)
- 2 tablespoons toasted sesame oil
- 2 tablespoons coconut oil, melted.
- Preheat oven to 400 degrees F.
- Peel sweet potatoes and cut into 1-inch cubes.
- Place potatoes on a baking sheet in one layer, coat with coconut oil, and sprinkle with salt and pepper.
- Bake potatoes for about 20 minutes.
- While potatoes are roasting, prepare broccoli buy washing and cutting the florets into pieces that will fit nicely into your bowl. Chop the stems into small edible pieces. Place broccoli on a baking sheet lined with parchment paper, coat with coconut oil, and sprinkle with salt and pepper.
- After sweet potatoes have roasted for 20 minutes, remove them from the oven, flip (not every single one has to be flipped but do your best. I just used a spatula and flipped them in groups.), and return to oven (I rotate the tray in to put a different side closer to the heat) along with the tray of broccoli and roast for another 10-20 minutes, checking in to see when veggies are roasted to your liking.
- While veggies are in the oven, dry toast sesame seeds and pepitas in a pan over low heat until white sesame seeds start to brown.
- To prepare the dressing, place all of the ingredients in a food processor or blender and pulse until smooth.
- Once veggies are done roasting, prepare the bowls by adding veggies and salmon, drizzling dressing, and topping with seeds.