With the Big Game behind us, it’s time to think about something a little lighter for dinner. This Superfood Bowl is it!
Packed with light, yet nutrient dense foods, it’s a real zero-guilt meal. And it packs a variety of great flavors and textures.
Whip up this quick, easy and versatile dinner tonight, and feel good about yourself.
It’s all good, everyone did. But if you have that heavy feeling, we have just the light meal for you to try.
Our Superfood Bowl is full of healthy ingredients that won’t make you feel weighed down. And it’s delicious. Win, win!
Why We Love this Superfood Bowl
- It’s a quick weeknight dinner. Although there are several components, they can all be cooking at the same time.
- It’s a healthy, well balanced meal.
- You can easily customize it with your own seasonings and ingredients.
- This bowl meal is great for meal prep. Double up the recipe, then assemble a number of bowls for grab and go lunches all week.
What is a Superfood?
A superfood is a food generally recognized as having health benefits and a high concentration of healthy nutrients.
It is essentially a marketing term. There is no official designation, and the health benefits have not been scientifically proven, but these foods are generally high in antioxidants, vitamins and minerals.
- Salmon – High in omega-3 fatty acids.
- Salmon seasonings – Lemon, honey, olive oil, paprika, chili powder, garlic powder, salt and pepper.
- Quinoa – A whole grain rich in fiber and protein.
- Kale – Full of vitamins.
- Olive oil and garlic – To sauté the kale.
- Mango – Loaded with Vitamin C.
- Edamame – Another great source of fiber and protein.
- Cashews – Healthy fats and vitamins.
Superfood Bowl Recipe
As mentioned, there are several components, but they can be going at the same time. This is our recommended order:
1. Bake the salmon: Mix together lemon juice, honey and olive oil, then brush it over the salmon. Combine the dry seasoning ingredients and rub all over the salmon. Bake for 15-20 minutes, or until the internal temperature reaches 145°F.
2. Cook the quinoa: Boil according to the directions on the package.
3. Sauté the kale: Heat a little olive oil over medium high heat. Add the garlic and cook for about a minute, then add kale. Cook, stirring occasionally, till the kale has wilted.
4. Cook edamame: Again, according to the directions on the package.
5. Dice the mango: Remove skin and cut into bite sized pieces.
6. Assemble your bowl: Start with a bed of quinoa. Top it up with salmon, kale, mango, edamame and cashews. Dig in!
Leftovers and Storage
This superfood bowl is a great meal prep contender. You can assemble several portions into airtight storage containers for lunches or dinners, and refrigerate for up to 3 days.
We recommend storing the mango separately, as you won’t want to reheat it with the rest of the bowl.
Make it a healthy night with this nutritious and delicious salmon bowl recipe. Play around with different veggies and grains, make it your own.
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Superfood Bowl, on our Gypsy Plate… enjoy!
Try these other fun bowl meals!
Chicken Buddha Bowl
Katsudon (Japanese Cutlet Bowl)
Bun Cha (Vietnamese Meatball Bowl)
Teriyaki Chicken Bowl
Korean Ground Beef Bowl
Greek Steak Salad Bowl
Sesame Chicken Bowl
Tuna Tataki Bowl
- 1 pound salmon, cut into four pieces, with skin removed
- 2 Tbsp olive oil
- 1 Tbsp honey
- 1/2 fresh lemon, juiced
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup quinoa, uncooked
- 1 Tbsp olive oil
- 2 garlic cloves
- 4 cups kale, torn
- 10oz edamame (we use frozen)
- 1 mango
- 1/2 cup cashews
- Preheat the oven to 350°F.
- Place salmon in a lightly greased baking dish. Mix together lemon juice, honey and 2 Tbsp olive oil, then brush it over the salmon. Combine the dry seasoning ingredients and rub all over the salmon. Bake for 15-20 minutes, or until the internal temperature reaches 135°F.
- Cook quinoa according to the directions on the package.
- Heat 1 Tbsp olive oil over medium high heat. Add the garlic and cook for about a minute, then add kale. Cook, stirring occasionally, till the kale has wilted.
- Cook edamame according to package directions.
- Remove skin from mango and cut into small, bite-sized pieces.
- In four bowls, divide cooked quinoa. Top with salmon, vegetables, mango and cashews.
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