Lunch · Medium
Salmon Sweet Potato Recovery Bowl
Roasted sweet-potato bowls with cooked salmon, broccoli and cool lemon yogurt.
- Protein
- 33g
- Energy
- 438 kcal
- Carbs
- 30g
- Fat
- 21g
- Time
- 40 min
- Serves
- 4
Halal
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Ingredients
Measured for 4 servings.
- 520 gSalmon
- 500 gSweet Potato
- 200 gBroccoli
- 120 gGreek Yogurt 0%
- 12 mlOlive Oil
- 20 mlLemon Juice
Make it
Method
Heat oven to 200°C. Cut 500 g sweet potato into small even cubes; coat with measured 12 ml oil and spread on a tray. Roast 10–12 minutes.
Add 520 g salmon to the tray, leaving space around pieces. Continue roasting about 12–15 minutes until sweet potato is tender and salmon is 63°C; steam broccoli separately for 4–5 minutes.
Mix 120 g zero-fat Greek yogurt with 20 ml lemon juice. Divide hot salmon, potato and broccoli into four bowls; serve yogurt cold on the side.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 33g
- Carbs
- 30g
- Fat
- 21g
- Energy
- 438 kcal
