An energy boost with a KICK!
Next time you’re in need of an energy boost, a delicious meal, or both, try making this Sriracha Salmon Power Bowl. It’s packed with essential nutrients that will nourish your body. It also contains an incredible combination of flavors and textures that you won’t be able to pass up!
Flavors We Adore in a Nutrient-Packed Power Bowl
We adore salmon for many reasons, particularly because of its meaty texture. When combined with the subtle heat and herbaceous flavors of Old Bay seasoning, it takes our adoration to a whole new level!
This heart-healthy fish is also an excellent source of essential omega-3 fatty acids. Luckily, as a society, we’ve finally gotten past the notion that dietary fat makes you fat. It doesn’t! In fact, fat is actually a great tool for weight loss because it controls your appetite by staving off hunger. Additionally, omega-3s lower blood pressure and fight inflammation. Salmon is also rich in B vitamins, which are crucial for energy production and cognitive function (also known as brain health).
Sweet potatoes, carrots, broccoli, arugula, and spinach contribute an astounding amount of vitamins, minerals, and more to this amazing power bowl. When we combine perfectly seasoned salmon with baked sweet potatoes and sauteed veggies, we end up with a wonderfully filling meal. Top it off with tangy lime wedges and a slightly spicy sriracha sauce, and you’ll have a meal made in flavor heaven!
Easy and Low Carb
You may have noticed that there is no rice or quinoa in this power bowl. Most of the time, power bowls pack a carb-heavy punch. Not this time! The sweet potato acts as the carb base, so we can keep the carb count to only 15 grams per serving. In addition to being low-carb, this recipe is also low-calorie and high-protein! Can it get any better?
Actually, yes! As if the flavors, textures, and nutrition profile wasn’t enough to sell this dish, it’s super easy to make. This dish can be prepared in less than an hour! There are two servings in this recipe, so it makes a great meal prep option, too.
The Benefits of Meal Prepping
Every time we come across a recipe as nutritionally well-rounded as this, we like to make a note of it as a future meal prep option. Power bowls are an excellent choice when you need to make something in advance because they’re low maintenance and easy grab-and-go meals. Cook it up, store it in a single serving, and take it for lunch or dinner whenever you need some fast and delicious fuel.
Heart-healthy salmon lasts for three days in the refrigerator after being cooked, so feel free to double or triple this recipe (depending on how many people you’re cooking for). This means that you can cook it fresh for dinner one night and eat it for lunch for the next few days! When you have healthy meals on-hand that are ready to go when you need them, you set yourself up for success. Plus, when they taste as amazing as this, you’ll always look forward to mealtime.
Sriracha Salmon Power Bowl
- 1/2 tablespoon olive oil
- 6 ounces salmon skinless
- 2 teaspoons Old Bay Seasoning
- 1/2 cup sweet potatoes cubed
- 1/2 teaspoon Kosher salt
- 1/4 cup chicken broth
- 1/4 cup carrots shredded
- 1/4 cup broccoli cut into small florets
- 1/4 cup arugula
- 1/2 cup spinach
- 1 tablespoon sriracha
- 1 lime cut into wedges
- 1 tablespoon cilantro fresh, chopped
- Preheat oven to 375 degrees. Rub salmon with half the olive oil and Old Bay Seasoning. Place in a shallow baking dish and roast for 18-22 minutes, or until firm and flaky.
- While the salmon is roasting, toss sweet potato cubes in the remaining olive oil and salt in a shallow baking dish. Bake at 375 for 20-25 minutes, until sweet potatoes are tender and cooked through, but not too "mushy". Remove from oven and set aside to cool.
- Preheat a non-stick skillet over medium-high heat. Add matchstick carrots, broccoli, along with 1/4 cup chicken or vegetable broth. Saute for about 5 minutes or just until vegetables are soft.
- Divide the baby arugula and baby spinach in half into two serving bowls. Top with sauteed vegetables, and then sweet potatoes. Place half of the skinless salmon on top of each bowl. Drizzle with sriracha chili sauce and serve with lime wedges and cilantro.
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