1red bell pepperstem and seeds removed, and sliced
1orange bell pepperstem and seeds removed, and sliced
For the salmon:
1salmon filet, ~1 lb
For the chipotle ranch:
1/2cupplain Greek yogurt
1chipotle pepper in adobo sauce
For the bowls:
1can of black beansdrained and rinsed
Chopped cilantrofor topping
Preheat the oven to 425 degrees F and line two baking sheets with aluminum foil.
Bring water for the quinoa to a boil. Add the quinoa, cover, and reduce heat to medium, and cook for 15-18 minutes, until water is absorbed and quinoa is fluffy.
Meanwhile, chop and prep the veggies.
In a large bowl, combine sweet potatoes, bell peppers, olive oil, chili powder, cumin, garlic powder, and salt, and toss well to combine.
Divide between two baking sheets.
Bake in the preheated oven for 35-40 minutes, until veggies are tender.
Meanwhile, prep the salmon.
In a small bowl combine the olive oil, chili powder, cumin, garlic powder, and salt, and rub over the salmon filet.
Place salmon on a small baking sheet and add to the oven for the last 15 minutes of the baking time for the veggies. The salmon will be done when it flakes easily. Once it is cooked, flake it into chunks to serve on top of the bowls. I find it's easier to eat this way as opposed to putting a large chunk on top of the quinoa.
While the salmon is baking, make the chipotle ranch.
Add all of the ingredients for the chipotle ranch in a small food processor and puree.
Assemble the bowls by first adding quinoa to the bottom and then top with sweet potatoes, bell peppers, black beans, salmon, chipotle ranch, and fresh cilantro.
Serve and enjoy!
The amount of prep time really depends on how much you do simultaneously. For example, you can prep the veggies while the quinoa is cooking, and you can make the chipotle ranch while the veggies and salmon are cooking.