Salmon power bowl

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Ingredients

• Serves: 4
  Time: about 35 minutes

  • 2 medium sweet potatoes, cut into small cubes

  • 300–400 g Brussels sprouts, halved

  • 1 tablespoon olive oil

  • Salt and pepper

  • 600 g salmon fillets

  • 1 tablespoon tamari or soy sauce

  • 1 tablespoon maple syrup or honey

  • 1 tablespoon lime juice

  • 1 teaspoon sesame oil, optional

  • 1½ cups rice, quinoa, or microwave brown rice

  • 1 avocado, sliced

  • 1 cucumber, sliced

  • Sesame seeds and lime wedges, optional
    

• Easy tahini dressing

  • ⅓ cup tahini

  • Juice of 1 lemon or lime

  • 1 tablespoon tamari or soy sauce

  • 1 teaspoon maple syrup or honey

  • Water, to thin

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Method

1. Heat oven to 220°C conventional / 200°C fan-forced. Line one large baking tray with baking paper, use parchment paper or lightly oil the tray with olive oil.

2. Add the sweet potato and Brussels sprouts to the tray. Drizzle with olive oil, season well with salt and pepper, and toss directly on the tray. Roast for 20 minutes.

3. While the vegetables roast, stir together the tamari, maple syrup or honey, lime juice and sesame oil (I blend it all in a little NutriBullet so it’s quick and easy).

4. Remove the tray from the oven. Make a little space among the vegetables and place the salmon fillets directly onto the tray. Spoon or brush the tamari-lime mixture over the salmon.

5. Return the tray to the oven for 10–12 minutes, until the salmon is just cooked through and flakes easily, and the sweet potato is tender with caramelised edges.

6. Make the dressing: whisk tahini, lemon/lime juice, tamari and maple syrup/honey in a small bowl. It will get thick at first; slowly whisk in water, one tablespoon at a time, until smooth and drizzleable (here again I blend it in a NutriBullet).

7. Divide rice or quinoa between bowls. Add the roasted sweet potato, Brussels sprouts and salmon. Top with avocado and cucumber, drizzle generously with tahini dressing, and add sesame seeds and lime wedges if using.
   
   

Easy summer extras

Add any of these without making extra work:

• A handful of bagged slaw or baby spinach.

• Defrosted edamame.

• Fresh coriander or mint.

• Chilli crisp, sliced chilli, or a little sriracha.

• Mango slices for a sweet, fresh contrast.

• Pickled ginger or quick-pickled red onion.