Roasted Vegetables, Quinoa, and Salmon Bowl with Lemon Tahini Sauce

By |Published On: March 18, 2024|

 

Roasted Vegetables, Quinoa & Salmon Bowl with Lemon Tahini Sauce

Print Recipe
Cook Time 40 minutes
Servings 4 people

Ingredients
  

Roasted Vegetables with Seasoning

  • 4 medium carrots, cut lengthwise into strips
  • 2 cups brussel sprouts, halved
  • 2 large sweet potatoes, chopped into cubes
  • ⅓ cup yellow onions, chopped
  • 1.5 cups mushrooms (frozen - sliced)
  • 3 TB olive oil
  • 1 tsp garlic powder
  • ¼ tsp sea salt
  • ¼ tsp pepper
  • 1 tsp Everything Blend spice

Quinoa

  • 1 cup quinoa, dry
  • 2 cups water, vegetable broth or bone broth
  • ⅛ tsp sea salt

Salmon with Marinade

  • 4 wild caught salmon fillets, thawed
  • 1 TB stone ground mustard
  • 2 tsp fresh garlic, minced
  • 1 tsp olive oil
  • 2 TB lemon juice, fresh squeezed
  • ½ tsp onion powder
  • ¼ tsp sea salt
  • ¼ tsp white pepper (use less for less spice)
  • ⅛ tsp ginger root powder

Instructions
 

Prep Steps

  • Preheat oven to 375 degrees F
  • Thaw salmon (if salmon is frozen)

Prep Vegetables

  • Wash all vegetables.
  • Slice carrots into thin slices and put into large baking bowl.
  • Cut brussel sprouts in half (or quarters if they are large) and add to bowl with carrots.
  • Chop sweet potatoes into cubes and add to the large vegetable bowl.
  • Mix olive oil with salt and spices for roasted vegetables.
  • Pour olive oil seasoning mix into bowl with vegetables and mix well.
  • Pour seasoned vegetables onto a large baking sheet and bake for 30-40 minutes, or until slightly soft.
  • Chop onion and add to pan with sliced frozen mushrooms, and 2 TB of water, vegetable broth or bone broth and cover and cook on low for 10-15 minutes until cooked.

Prepare Salmon & Marinade

  • Add all salmon marinade ingredients to small bowl: mustard, garlic, olive oil, lemon juice, onion powder, sea salt, pepper and ginger root powder. Mix well.
  • Brush a large glass pan with coconut oil (or olive oil) and place salmon fillets in the glass pan for baking.
  • Use spoon to cover each salmon fillet with marinade. Leave the salmon fillets to marinade until the you set the timer to cook the quinoa.

Make Quinoa & Bake Salmon

  • Add 2 cups of water, vegetable broth or bone broth into pot and bring to boil.
  • Add 1 cup of dry quinoa and ⅛ tsp sea salt to pot with boiling water.
  • Turn burner to low and cover. Simmer for 12-14 minutes.
  • Place the salmon fillets in the oven and bake for approximately 15 minutes (or until completely cooked throughout).
  • After quinoa is done cooking, turn off the burner and leave covered for an additional 5 minutes. You will have extra quinoa to use for another meal.

Make Lemon Tahini Sauce

Assemble Quinoa Vegetable Bowls

  • In serving bowls, add cooked quinoa to the bottom, then add roasted vegetables, mushrooms and onions, then add baked salmon fillet on top.
  • Drizzle lemon tahini sauce on top of each bowl.

Notes

Recipe adapted from Fit Mitten Kitchen Salmon Power Bowls with Lemon Tahini Sauce.