Salmon and Roasted Vegetable Bowl | Choosing Balance
Salmon and Roasted Vegetable Bowl
15 mins prepServes 1
A late lunch bowl featuring a piece of salmon, quinoa, sautéed zucchini and mushrooms, roasted purple sweet potato, and roasted carrots, seasoned with various spices.
1. Cook 1 piece of salmon in a cast iron pan over medium heat with chili lime seasoning.
2. Prepare quinoa according to package directions.
3. Sauté zucchini and mushrooms in avocado oil with adobe seasoning until tender.
4. Roast carrots with pink Himalayan salt, cumin, paprika, and garlic for approximately 45 minutes at 400°F (200°C), until tender and slightly caramelized.
5. Assemble the bowl with the cooked salmon, quinoa, sautéed zucchini and mushrooms, 1/2 roasted purple sweet potato, and roasted carrots.
