Chipotle Salmon and Sweet Potato Bowl
Chipotle Salmon and Sweet Potato Bowl is a healthy recipe made in 30 minutes. An easy to bake salmon and sweet potato bowl recipe.
Another recipe that quickly became a favorite in our house. The smokey flavor from the chipotle seasoning, the little tang from the homemade ranch dressing, and the (in my opinion) best tasting fish ever…salmon! They all mix well together and make for an amazing lunch or dinner recipe.
Making Chipotle Salmon and Sweet Potato Bowl is an easy job. You’ll have it all whipped up and ready in under 30 minutes! The first thing you’ll need to do is preheat the oven and line two baking sheets with parchment paper. On a cutting board, peel and cut the sweet potato into 1” pieces. Place the sweet potato chunks in a large mixing bowl, add 1 tablespoon of avocado oil, a little sprinkle of sea salt and toss together until each piece is well coated. Pour them onto one of the baking sheets and place in the oven to start baking.
For the salmon, place the fillet skin side down on the second baking sheet. Cut the lime into thin slices and place on the salmon. Sprinkle the salmon with the chipotle seasoning and then place the baking sheet in the oven to begin baking. While the sweet potatoes and salmon are baking, get everything else ready to create the Chipotle Salmon and Sweet Potato Bowl. Make a batch of my Whole30 Ranch Dressing, slice the avocado, cut the second lime into wedges, put a large handful of spinach in each bowl, and lastly grab the pine nuts from the pantry.
Once the salmon and sweet potatoes are done baking (about 25 minutes), remove them from the oven. To assemble each bowl, place a handful of spinach in the bowl first, add a scoop of sweet potatoes, a large piece of salmon, one lime wedge, a couple of avocado slices, a small handful of pine nuts, and lastly a drizzle of Whole30 Ranch Dressing. Your Chipotle Salmon and Sweet Potato Bowls are ready to serve!
- 1 large salmon fillet
- 2 medium sweet potatoes
- 2 Tbsp avocado oil, divided
- 1/2 tsp sea salt
- 2 limes
- 2 tsp Chipotle Lime seasoning
- 1 avocado
- 4 large handfuls spinach
- 1/3 cup pine nuts
- 1 batch Whole30 Ranch Dressing
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Preheat oven to 375 degrees.
Line 2 baking sheets with parchment paper. Set aside.
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Using a cutting board and potato peeler, peel the sweet potatoes. Using a knife, cut the sweet potatoes into 1” chunks. Place in a large mixing bowl. Add one tablespoon avocado oil and sea salt and toss together. Pour out onto one prepared baking sheet, spreading evenly. Place in the oven.
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On the second prepared baking sheet, place the salmon fillet skin side down. Rub the remaining one tablespoon avocado oil onto the salmon fillet. Slice one lime and place all lime round on top of the salmon. Sprinkle with the chipotle lime seasoning. Place in the oven.
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While the sweet potatoes and salmon are baking, prep the rest of the ingredients. Slice the avocado, cut the last lime into wedges, make one batch of Whole30 Ranch Dressing.
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Once the salmon and sweet potatoes are done baking, (The sweet potatoes should be soft on the inside and crispy on the outside, poke with a fork to check for tenderness. The salmon should be flaky, yet moist on the inside. Poke a fork into the center of the salmon fillet and twist to see if the salmon flakes.) remove from the oven.
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To assemble bowls: place one handful of spinach in the bottom of the bowl, next add a spoonful of sweet potatoes, a large piece of salmon fillet, a few slices of avocado, 1-2 tablespoons of pine nuts, one lime wedge, and lastly a drizzle of ranch dressing. Repeat for all 4 bowls.
Store leftovers in a covered glass container in the fridge for up to 5 days.
KITCHEN GEAR USED FOR THIS RECIPE:
