Sheet Pan Salmon Buddha Bowls
This salmon buddha bowl is loaded with roasted veggies, salmon, and a delicious sauce to tie it all together. This recipe is dairy free, gluten free, and very easy to customize.
Looking for more delicious recipes with salmon? Try my pasta al salmone, salmon caesar salad with crispy chickpea croutons, or smoked salmon poke bowls.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make salmon buddha bowls:
- Fresh veggies – sweet potatoes, bell peppers, red cabbage, leafy greens.
- Kosher salt and black pepper – to taste.
- Fresh salmon fillets
- Salmon seasoning – brown sugar, smoked paprika, onion powder, garlic powder, kosher salt, and black pepper.
- Creamy avocado
- Honey ginger dressing – avocado oil or olive oil, rice vinegar (same as rice wine vinegar), honey, fresh ginger, kosher salt, and white pepper.
How To Make Salmon Buddha Bowls: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Preheat the oven to 400ºF/200ºC. Grab two half sheet baking pans – no parchment paper needed.
- Roast veggies. Add the sweet potato cubes to one side of the baking sheet. Toss with olive oil, kosher salt, and black pepper then spread into an even layer over 2/3 of the baking sheet. On the other 1/3 toss the sliced cabbage with olive oil, salt, and pepper. Spread out as much as you can, but it’s fine if it’s overlapping because it’ll lose volume at it cooks. Roast for 30-35 minutes, stirring both halfway through.
- Add bell peppers. On one half of the second baking sheet, toss the chopped peppers with olive oil, salt, and pepper and spread them into an even layer.
- Prepare salmon. In a medium bowl, toss the salmon cubes with olive oil, brown sugar, smoked paprika, onion powder, garlic powder, kosher salt, and black pepper. Add them on the other half of the bell pepper pan with a little space in between the salmon pieces. Cook the bell peppers and salmon for 8-10 minutes (check salmon after 8* see notes below about wild salmon). The salmon should be moist and flake easily with a fork.
- Assemble bowls. Layer each bowl with roasted sweet potato, cabbage, bell peppers, mixed greens, cooked salmon, and avocado slices. Add a generous drizzle of sauce over the top. Enjoy!
Helpful Tips
- The cooking times may vary depending on how thick you cut your sweet potatoes and also the thickness of the salmon fillets.
- Use enough oil. It helps caramelized the vegetables, gives them crispy edges and also prevents them from sticking to the pan.
- Cut similar sized pieces. This ensures everything will cook more evenly.
Quick Tip: For baked salmon, I prefer using farm raised salmon. It’s a thicker fillet which means it cooks more evenly. If you’re using wild salmon, which is typically thinner, start with 6 minutes and add more time as needed.
Storage
Store leftovers in an airtight container. Store sauce separately and add just before serving.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this salmon buddha bowl recipe using what you already have? Here are some ideas…
- Use different veggies – such as oven roasted bok choy, broccoli, green beans, butternut squash, red onion, massaged kale, brussels sprouts, green onion, etc.
- Make salmon rice bowls – serve on white rice, sushi rice, or wild rice.
- Use a different sauce – such as spicy mayo, jalapeno lime vinaigrette, or lime tahini dressing.
- Add-ins – sesame seeds, a splash of toasted sesame oil or chili paste to the salmon seasoning, etc.
Frequently Asked Questions
Can I meal prep this salmon buddha bowl?
Absolutely, salmon buddha bowls are a great meal to prep. Just wait to add the sauce until right before serving.
Do I need to peel the sweet potatoes?
You’re welcome to leave the skin on the sweet potatoes if you’d prefer. Just make sure to wash the skin well before cutting into cubes.
More Power Bowl Recipes
- Smoked Salmon Poke Bowls
- Dragon Bowls
- Korean Inspired Beef Bulgogi Bowl
- Shrimp Sushi Bowls With Avocado
I hope you love this Salmon Buddha Bowl! If you make this recipe, please leave a comment & a star rating below. Thank you!
Salmon Buddha Bowls
This salmon buddha bowl is loaded with roasted veggies, salmon, and a delicious sauce to tie it all together. This recipe is dairy free, gluten free, and very easy to customize.
Ingredients
Buddha Bowl
- 2 medium orange flesh sweet potatoes peeled & cut into 1-inch cubes – 4 heaping cups cubed
- 4 cups thinly sliced purple cabbage
- olive oil
- kosher salt
- black pepper
- 2 bell peppers of choice cut into 1-inch cubes
- large handful leafy greens
- 1 avocado pit removed and sliced
- honey ginger dressing
Salmon
- 1 pound salmon fillet cut into 1.5-inch cubes
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon diamond crystal kosher salt reduce to ½ teaspoon if using any other kind
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400ºF/200ºC. Grab two half sheet baking pans – no parchment paper needed.
- Roast veggies. Add the sweet potato cubes to one side of the baking sheet. Toss with olive oil, kosher salt, and black pepper then spread into an even layer over 2/3 of the baking sheet. On the other 1/3 toss the sliced cabbage with olive oil, salt, and pepper. Spread out as much as you can, but it's fine if it's overlapping because it'll lose volume at it cooks. Roast for 30-35 minutes, stirring both halfway through.
- Add bell peppers. On one half of the second baking sheet, toss the chopped peppers with olive oil, salt, and pepper and spread them into an even layer.
- Prepare salmon. In a medium bowl, toss the salmon cubes with olive oil, brown sugar, smoked paprika, onion powder, garlic powder, kosher salt, and black pepper. Add them on the other half of the bell pepper pan with a little space in between the salmon pieces. Cook the bell peppers and salmon for 8-10 minutes (check salmon after 8* see notes below about wild salmon). The salmon should be moist and flake easily with a fork.
- Assemble bowls. Layer each bowl with roasted sweet potato, cabbage, bell peppers, mixed greens, cooked salmon, and avocado slices. Add a generous drizzle of sauce over the top. Enjoy!
Notes
If you’re using wild salmon, which is typically thinner, start with 6 minutes and add more time as needed.
See the blog post for step-by-step photos, helpful tips, storage, and recipe FAQs.