Sweetgreen has us by the chokehold with their harvest bowl, but you know I'm always going to make my salads and nourish bowls at home. SO, I am here with my version of it and I added a delicious maple soy glazed salmon to switch it up! This is my Maple Soy Salmon Harvest Bowl, and I can officially say this is my favorite fall-inspired salad thus far.
It is a wonderful combination of savory, salty, crunchy, umami, and sweet. It's unbelievably good and the best part is, I made this recipe so that you can have enough for two people or one amazing leftover.
It's the perfect balanced salad with carbs from the brown rice, fiber from the kale, apple, brown rice, and sweet potato, healthy fats from the walnuts and goat cheese, and protein from the salmon. You can make this after work or school, all you have to do is ensure you defrosted your salmon in the fridge while you were away. You only need 20 minutes of prep and then the rest is easy.
Let's get to the recipe!
Prep time: 20 minutes
Total time: 40 minutes
This recipe is gluten free and pescatarian
1. 2 pieces of Wild Atlantic salmon
2. 2-3 cups shredded kale
3. 1 sweet potato, cubed
4. 1 honey-crisp apple, cubed
5. ¼ cup walnuts, crushed
6. 2 TBSPs crumbled goat cheese
7. 1 cup of cooked brown rice (I personally use the Trader Joe's frozen brown rice and microwave 1 bag for 3 minutes. You can make fresh brown rice if you like)
8. Extra virgin olive oil
10. Black pepper, chili powder
11. ½ lemon
Salmon - maple soy glaze
1. 2 TBSPs maple syrup
2. ¼ cup soy sauce
3. 1 TSP dijon mustard
4. Pinch of salt
Dressing for 1 serving
1. 1/4 cup extra virgin olive oil
2. 1 TBSP dijon mustard
3. Juice of ½ lemon or so
4. ½ TSP salt
5. Lemon pepper to your liking
1. Preheat the oven to 400.
2. Prep the salmon and sweet potato first. Create the salmon glaze and add the salmon to a baking sheet with parchment paper. Use a brush to spread on the well mixed glaze onto the salmon. You can save some of the leftover glaze to use to pour onto the salmon after it cooks as well.
3. Prepare the sweet potato and add it to the same baking sheet as the salmon. Coat with olive oil and season with salt, black pepper, and chili powder to your liking. Mix the seasoning in well with your hands. Bake in the oven until the sweet potato softens.
4. While this is baking, prepare the kale. Add it to a mixing bowl and massage with olive oil, ½ lemon, and salt to taste. Add in the prepped apple. Add the walnuts and goat cheese in. Add the brown rice in. Mix well.
5. Once the sweet potato and salmon are done allow them to cool and then shred the salmon.
6. Add the sweet potato and salmon to the mixing bowl.
7. Prep the dressing and pour onto the salad. Mix it in well.
8. Since this recipe is for two, grab two separate bowls and evenly distribute the salad. If you're eating alone, I suggest you grab one bowl and one tupperware so you can enjoy this the following day.