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Rainbow Salad Super Bowl With Salmon & Sesame Dressing

Rainbow Salad Power Bowl With Salmon & Sesame Dressing

  • Author: Irena Macri
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2
  • Category: Salad
  • Method: Raw & Roasted
  • Cuisine: Asian Fusion
  • Diet: Gluten Free


Give your body a nutrition boost with this healthy power bowl salad filled with rainbow superfoods from sweet potatoes and beets to avocado, leafy greens, purple cabbage and wild salmon. Paired with calcium-rich Asian sesame dressing and nori seaweed topping. Gluten-free, paleo, dairy-free and great for a filling lunch. This recipe is for 2 servings so simply halve the ingredients for one or make the second portion for another day.



Cooked vegetables
1 medium sweet potato (350 g), peeled and diced
1 large beetroot, peeled and sliced into wedges
1 tablespoon olive oil
Salt to taste
Raw vegetables
3 cups leafy greens
1 cup shredded purple cabbage
4 radishes, sliced
1/2 red onion, sliced thinly
1/2 large red sweet pepper (capsicum), sliced into strips
180 g / 6 oz canned wild salmon (about 90 g / 3 oz per serving)
1 small avocado, halved and sliced
A handful of coriander (cilantro) leaves or other fresh herbs

1 tablespoon sliced nori seaweed or another seaweed sprinkle
1 teaspoon sesame seeds
Asian sesame dressing (for 2 serves)
3 tablespoons white sesame seeds
2tablespoons rice vinegar or lemon juice
1 tablespoon Tamari soy sauce or coconut aminos
2 teaspoons maple syrup or 1 teaspoon stevia sugar alternative
1 teaspoon sesame oil

Extra: lemon juice drizzle


  • Preheat the oven to 200 C/400 F. Line a flat baking tray with parchment paper.
  • Toss diced sweet potatoes and beets in a little olive oil and spread on the baking tray. Roast for 20-25 minutes until tender and golden brown. Season with salt and set aside. This can be done ahead of time (weekend or the night before).
  • Precut other vegetables while these are roasting and make the salad dressing.
  • Heat up a small frying pan and toast the sesame seeds until golden, 2-3 minutes. Stir them around quite a few times and keep an eye on them as they are easily burnt.
  • Transfer to a mortar and pestle and grind into almost powder. You can also add them to a food processor/blender with other ingredients. Combine ground up sesame seeds with other salad ingredients and whisk until smooth.  Set aside.
  • Build your salad bowls or mix all together in one large container. Top with the dressing, extra sesame seeds and a few seaweed slices or similar topping. See above pics for how I built my power bowl.


Sesame dressing: You can make this ahead of time and a larger batch too; it will keep for up to a week in the fridge. Feel free to make a different dressing or use a healthy store-bought brand like this Primal Kitchen ginger sesame dressing or something like this (just read the label).

Seaweed topping: you can use a pre-made furikake mix or another dried seaweed salad sprinkle; you can find a few on the market today. Or, like me, you can slice up a humble sushi nori sheet into strips.

Protein options: I love oily fish for omega-3 fatty acids but you could use grilled chicken, turkey slices or other deli meats, leftover beef, meatballs, pulled pork, prawns, or plant-based options like tofu, chickpeas, quinoa, brown rice, peas, edamame, tempeh etc.


  • Serving Size: Half the salad with the dressing (made with maple syrup as a sweetener)
  • Calories: 609
  • Sugar: 19.4 g
  • Sodium: 1027.2 mg
  • Fat: 29.4 g
  • Saturated Fat: 4.3 g
  • Carbohydrates: 59.4 g
  • Fiber: 14.8 g
  • Protein: 33.5 g
  • Cholesterol: 54.9 mg
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