Salmon Power Bowl
Next Level Nourishment
This is a seriously functional meal disguised as a café-style delight — nourishing, filling, and perfect for lunch or dinner.
Salmon is rich in omega-3 fatty acids, which support brain health, reduce inflammation, and balance hormones. Be sure to source wild caught and not farmed salmon as it has none of the health benefits of the wild varieties
Sweet potatoes offer fibre, beta-carotene, and a steady energy release that’s kind to blood sugar levels.
Figs are antioxidant-rich and help with digestion and skin support (and add that touch of natural sweetness!).
Avocado delivers healthy fats, potassium, and vitamin E, which are key for glowing skin and hormone health.
Tahini is rich in calcium, magnesium, and healthy fats — fantastic for nervous system and liver support.
Serves 4 | Omega-3 rich | Hormone supportive | Blood sugar balancing
Ingredients
For the bowl:
4 salmon fillets (about 120–150g each)
2 medium sweet potatoes, peeled and cubed
1 tbsp extra virgin olive oil
4 cups mixed leafy greens (e.g. spinach, rocket, baby kale)
1 ripe avocado, sliced
4 fresh figs, quartered (or 6 dried figs, sliced thinly if out of season)
½ cup cooked quinoa or brown rice (optional, for extra energy/fibre)
2 tbsp pumpkin seeds or walnuts, lightly toasted
Sea salt and cracked pepper
For the tahini dressing:
3 tbsp tahini
Juice of ½ lemon
1 tsp maple syrup or raw honey
1 small garlic clove, finely grated
2–4 tbsp warm water, to thin
Pinch of sea salt
Roast the sweet potato: Preheat oven to 200°C (fan 180°C). Toss sweet potato cubes with olive oil, salt, and pepper. Spread on a tray and roast for 25–30 mins or until golden and tender.
Cook the salmon: Season fillets with sea salt and pepper. Pan-fry skin-side down over medium heat for 3–4 mins, then flip and cook until just done. Alternatively, oven-bake at 180°C for 12–15 mins.
Make the dressing: Whisk tahini, lemon juice, honey, garlic, salt, and enough water to reach a creamy, pourable consistency.
Assemble: In each bowl, layer greens, roasted sweet potato, quinoa/rice (if using), avocado, figs, and toasted seeds. Place salmon on top and drizzle with tahini dressing.