Mexican Breakfast Bake

Salmon & Sweet Potato Nourish Bowl with Avocado Herb Dressing

SERVINGS: 1 PREP TIME: 15 MINUTES COOKING TIME: 35 MINUTES INGREDIENTS 4 oz, boneless, raw [113.4 g] Salmon 0.5 medium [57 g] Sweet Potato (Cubed) 1 tbsp [14 g] Avocado Oil 1 cup [20 g] Arugula (Rocket) 0.5 small [35 g] Avocado (Sliced) 1 tbsp [11 g] Quinoa (uncooked) 2 tbsp [30 ml] Avocado (Mashed) 1.5 tsp [7.2 g] Olive Oil 1.5 tsp [7.05 g] Lemon Juice 1 tbsp [14.8 g] Water 0.5 tbsp, fresh [1.9 g] Parsley (Chopped) 1 dash [0.63 ml] Kosher Salt DIRECTIONS Preheat the oven to 400°F (204°C). Toss the sweet potato cubes with avocado oil and spread them on a parchment-lined baking sheet. Roast for 20–25 minutes, flipping halfway, until golden and tender. While the sweet potatoes are roasting, season the salmon with a pinch of kosher salt and place it on a separate parchment-lined baking sheet. Bake for 12–15 minutes, or until just cooked through and flaky. While the salmon bakes, cook the quinoa according to package directions. In a blender or small food processor, combine the mashed avocado, olive oil, lemon juice, water, chopped parsley, and kosher salt. Blend until smooth and creamy. Place arugula into a bowl. Top with roasted sweet potatoes, cooked salmon, sliced avocado, and cooked quinoa. Drizzle the bowl with the avocado herb dressing just before serving. Add extra salt according to your preferences. NUTRITION INFO Calories : 554.58 Fat : 38.51 g Carbs : 29.76 g Protein : 29.2 g Fiber : 5.43 g Sugar : 4.33 g Salmon &