Teriyaki Sesame Salmon & Sweet Potato Fall Power Bowls
Embrace cozy fall season with these nutritious fall power bowls made with teriyaki sesame salmon, roasted sweet potatoes, brown rice and kale. Packed with nutrition and easy to make, they’re a great addition to your weeknight meal lineup!
Ingredients
- 1 portion Sea Cuisine Teriyaki Sesame Salmon
- 2 cups cooked brown rice
- 2 medium sweet potatoes, peeled and diced
- 1 tbsp. avocado oil
- 2 cups lacinato kale, washed & de-stemmed
- 1 tsp. olive oil
- 1 tsp. garlic powder
- 2 tsp. white miso paste
- 1/4 cup coconut aminos or low-sodium soy sauce
- 2 tsp. toasted sesame oil
- 1/2 tbsp. honey
- 2 tsp. freshly grated ginger
- 2 tbsp. sesame seeds
- mircrogreens to garnish
Instructions
- Preheat the oven to 400 degrees and toss sweet potatoes with avocado and salt and pepper to taste. Arrange in a single layer on a baking sheet and bake for 10 minutes.
- Prepare the miso glaze by whisking coconut aminos, sesame oil, miso paste, honey, grated ginger together in a small bowl. Set aside.
- After 10 minutes, remove the sweet potatoes from the oven, toss to cook evenly and add the Teriyaki Sesame Salmon filets. Bake for an additional 18 minutes.
- Toss kale with olive oil and garlic powder and massage until soft.
- Remove sweet potatoes and salmon from the oven. Toss the sweet potatoes with the miso glaze and plate the bowls with cooked brown rice, kale, sweet potatoes, and a salmon filet.
- Garnish with microgreens and sesame seeds. Enjoy!