Smoky Salmon Sweet Potato Power Bowl
Turn humble sweet potato into a delicious, protein‑rich meal with smoked salmon and a zesty lemon‑herb yogurt sauce. This bowl is perfect for busy weeknights and keeps you full until dessert. Ready in just 35 minutes and totally Instagram‑worthy!
Ingredients
- 1 large sweet potato (about 300 g), cut into ½‑inch cubes
- 200 g smoked salmon, sliced into strips
- ½ cup plain Greek yogurt
- 2 Tbsp fresh lemon juice
- 1 Tbsp chopped dill
- 1 Tbsp capers, drained
- ¼ cup thinly sliced red onion
- 2 cups baby spinach leaves
- 1 ripe avocado, diced
- 1 Tbsp olive oil
- Salt and freshly cracked black pepper, to taste
Instructions
- Preheat oven to 425 °F (220 °C). Toss sweet potato cubes with olive oil, salt, and pepper on a parchment‑lined baking sheet. Roast 18–20 min, turning once, until tender and lightly caramelized.
- While the potatoes bake, combine Greek yogurt, lemon juice, dill, and a pinch of salt in a small bowl. Whisk until smooth to make the lemon‑herb dressing.
- Arrange a bed of baby spinach on four plates or bowls.
- Top each serving with a generous scoop of roasted sweet potato cubes.
- Add sliced smoked salmon neatly on top of the potatoes.
- Drizzle with the prepared lemon‑herb yogurt sauce.
- Scatter capers, red onion slices, diced avocado, and extra dill across the bowls for color and crunch.
- Season with additional salt and pepper as desired. Serve immediately or cover and refrigerate for up to 24 h (dressing keeps best if added just before serving).
Chef's Note
Use a mandoline slicer to cut the sweet potato into even cubes; this speeds up roasting and ensures uniform caramelization.
Make-Ahead Tips
Keep the sweet potatoes oven‑roasted and the yogurt dressing chilled; just assemble the bowls when ready to eat. The salad maintains freshness when stored in the fridge for 24 h.
Substitutions
Swap smoked salmon for canned sardines or grilled chicken breast. Use coconut milk yogurt for a dairy‑free version.