Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
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 1x
  • Category: Salad
  • Method: Raw & Roasted
  • Cuisine: Asian Fusion
  • Diet: Gluten Free

Description

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.


Scale

Ingredients

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


Instructions

  • 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.

Notes

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.

38 Shares
Share via
Copy link
Powered by Social Snap