Print Recipe

Southwestern Salmon Quinoa Bowls

Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
Keyword: quinoa bowls with salmon, southwestern quinoa bowls recipe, southwestern salmon quinoa bowls
Servings: 4 servings
Calories: 604.53kcal

Ingredients

For the quinoa:

  • 1 1/2 cups quinoa
  • 3 cups water

For the vegetables:

  • 1 large sweet potato peeled and diced
  • 1 red bell pepper stem and seeds removed, and sliced
  • 1 orange bell pepper stem and seeds removed, and sliced
  • 3 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

For the salmon:

  • 1 salmon filet, ~1 lb
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

For the chipotle ranch:

  • 1/2 cup plain Greek yogurt
  • 1/2 cup mayonnaise
  • 1/2 cup cilantro
  • 1 lime juiced
  • 1 chipotle pepper in adobo sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt

For the bowls:

  • 1 can of black beans drained and rinsed
  • Chopped cilantro for topping

Instructions

  • 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!

Notes

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.

Nutrition

Calories: 604.53kcal | Carbohydrates: 57.03g | Protein: 14.04g | Fat: 36.39g | Saturated Fat: 5.34g | Cholesterol: 13.15mg | Sodium: 1146.31mg | Potassium: 716.03mg | Fiber: 8.23g | Sugar: 6.34g | Vitamin A: 7516.38IU | Vitamin C: 79.55mg | Calcium: 92.05mg | Iron: 4.67mg