Salmon Power Bowl with Roasted Red Potatoes & Brussels Sprouts

Salmon Power Bowl with Roasted Red Potatoes & Brussels Sprouts

Salmon Power Bowl — Nourishment Meets Inner Fire

~ A Bowl for Bold Women, Healing Hearts, and Blazing Empires ~

This bowl is strength in softness. Power in presence. A warm, balanced meal that wraps you in nourishment from the inside out—perfect for summer-to-fall transitions, post-movement recovery, or any time you want to feel deliciously held.

Ayurvedic Benefits

• Salmon builds tissue (especially for Vata/Kapha), supports energy, and restores ojas.

• Red potatoes are grounding and gently sweet—good for Vata and Pitta when roasted with warming spices.

• Brussels sprouts cleanse and detoxify the liver, support digestion, and add bitter balance—great for Kapha and Pitta, and energizing for Vata when cooked well.

• Avocado softens and nourishes the heart and skin.

• Tahini-lime dressing is creamy and bright—stimulating, calming, and satisfying for all doshas.

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Ingredients

Ingredients

For the Bowl

• 1 wild-caught salmon fillet (4–6 oz), cooked

• ¾ cup cooked quinoa or basmati rice

• ½ cup roasted red potatoes (see below)

• ½–¾ cup roasted Brussels sprouts, halved

• ¼ cup shredded carrot or beet

• ½ ripe avocado, sliced

• Pickled red onion or radish (just a few slices)

• Fresh herbs or microgreens (cilantro, mint, or parsley)

• Optional: toasted seeds for crunch (pumpkin or sesame)

Roasted Red Potatoes & Brussels Sprouts

• 1 cup red potatoes, quartered

• 1 heaping cup Brussels sprouts, halved

• 1½ tbsp olive oil or ghee

• ½ tsp cumin

• ¼ tsp turmeric

• Pinch of sea salt

• Optional: smoked paprika or rosemary

Creamy Tahini-Lime Dressing

• 2 tbsp tahini

• 1 tbsp fresh lime juice

• 1 tsp maple syrup or raw honey

• 1 tbsp warm water (to thin)

• ½ tsp cumin or turmeric

• Pinch of sea salt

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Cooking the Salmon

Season your salmon with:

• 1 tsp olive oil

• A sprinkle of cumin, garlic powder, black pepper, and a pinch of sea salt

• Optional: a dash of smoked paprika or cayenne for extra warmth (best for Kapha or Vata)

Method:
Bake at 400°F for 12–15 minutes, or pan-sear gently with olive oil until just cooked and flaky. Don’t overdo it—salmon should feel moist and tender, not dry or aggressive.

Instructions

1. Roast the Potatoes & Brussels Sprouts:
Preheat oven to 400°F. Toss red potatoes and Brussels sprouts in oil, cumin, turmeric, salt (plus paprika or rosemary if desired). Spread on a parchment-lined sheet. Roast for 25–30 minutes, flipping halfway. They should be crispy at the edges, fork-tender in the center.

2. Cook the Salmon:
Season fillet with olive oil, cumin, garlic powder, sea salt, and a touch of pepper or paprika. Bake at 400°F for 12–15 minutes or pan-sear until just cooked through.

3. Make the Dressing:
Whisk together tahini, lime juice, maple or honey, warm water, salt, and spices until smooth and creamy.

4. Build Your Power Bowl:
In a wide bowl, layer quinoa, roasted veggies, and salmon. Add avocado slices, pickled onions, and shredded roots. Drizzle with dressing and finish with herbs and seeds.

Blissful Variations

• Pitta: Use lime instead of lemon, go easy on the spice, and pile on the Brussels.

• Vata: Serve warm with extra ghee or tahini, and be generous with avocado.

• Kapha: Use half potatoes, double the sprouts, and add warming herbs like ginger or mustard seed to the dressing.

🌸 Eat with Presence

This is a divine plate—high-vibe nourishment for the woman who’s rebuilding, reawakening, and reclaiming her rhythm. Breathe between bites. Bless your food. Feel the energy shift.