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.