Roasted Sweet Potato and Salmon Soba Noodle Bowl
Ingredients
The Vegetables
-
2
medium
sweet potatoes, cut into wedges
-
4
baby
bok choy, halved
The Sauce
-
2
tablespoons
extra virgin olive oil
-
3
tablespoons
toasted sesame oil
-
1
inch
fresh ginger, grated
-
1
clove
garlic, minced or grated
-
1
juice from
lime
-
3
tablespoons
low sodium soy sauce or tamari
-
1
tablespoon
honey
-
2
teaspoons
chili paste
-
¼
cup
rice vinegar
The Protein
-
4
fillets
wild caught salmon
The Noodles and Broth
-
12
ounces
soba noodles
-
4
cups
low sodium chicken or veggie broth
For Serving
-
to taste
toasted sesame seeds
-
to taste
green onions
-
to taste
basil
Instructions
- Preheat the oven to 425°F.
- On a baking sheet, combine sweet potatoes with olive oil, salt, and pepper, then roast for 20 minutes.
- Prepare the chili sauce by mixing sesame oil, ginger, garlic, lime juice, 2 tablespoons of soy sauce, honey, and chili paste in a jar.
- After 20 minutes, add salmon and bok choy to the baking sheet, spoon half the chili sauce over the salmon, and roast for another 10-15 minutes.
- Cook soba noodles according to package directions and drain.
- In a pot, bring broth, rice vinegar, and remaining soy sauce to a boil and keep warm.
- To serve, divide noodles, roasted veggies, and salmon into bowls, ladle broth over top, and garnish with sesame seeds and herbs.
Nutrition Facts (estimated)
Servings
4
Calories
1689
Total fat
20g
Total carbohydrates
70g
Total protein
30g
Sodium
500mg
Cholesterol
60mg
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