These Blackened Salmon and Quinoa Power Bowls with Lemon Tahini Dressing are packed with good-for-you foods like heart-healthy salmon, vitamin-rich veggies like sweet potatoes and asparagus, and healthy fats from the avocado. It’s the perfect meal to keep you full for hours!

I’ll admit it- I’m a sucker for anything called a “power bowl”.

I imagine myself eating it with glowing skin and cucumber water at my desk and the ability to accomplish every task that comes my way.

I think there’s wind in my hair in this imaginary scene, too.

Anyone else? Just me? Ok. Anyway.

Whether this bowl makes you feel like a super human or not, it’s full of incredibly yummy and good-for-you things. You’ll love it!

What You’ll Need

• Salmon
• Blackening seasoning (see recipe card)
• Quinoa (or alternate grain like farro, brown rice or cous cous)
• Sweet potato
• Asparagus or broccoli
• Olive oil
• Avocado
• Bell pepper
• Tahini (ground sesame seeds, find it near the peanut butter usually)
• Lemon

Kitchen tools

• Large baking sheet
• Smaller baking sheet*
• Parchment paper

*You could fit everything on a large baking sheet, but the salmon and vegetables don’t go in at the same time. You have two options:

• Pulling out the tray of veggies and adding the salmon onto that tray.
• Preparing the salmon on a smaller tray (I use this size ALL the time) and popping that in on a higher rack when it’s time.

If you’re thinking that this power bowl looks like it’s got a lot going on, don’t be worried. I’m not about spending forever in the kitchen, ya know? The directions have everything flowing together so that all you have to do is assemble everything at the end.

Sound good?

Let’s do it.

Blackened Salmon and Quinoa Power Bowls with Lemon Tahini Dressing

Here’s a quick run down of the steps:

1. Start quinoa on stovetop.
2. Chop and prep vegetables and salmon.
3. Put the vegetables in the oven first, then add salmon for the last 10 minutes.
4. While quinoa and vegetables/salmon are going, prep the lemon tahini dressing and chop your other veggies.
5. Quinoa, salmon, and vegetables are done. ASSEMBLE POWER BOWL.
6. Take over the world.

See how everything flows and comes together?

This recipe is perfect to double or triple up and make extras for lunch another day!

Print Recipe

Blackened Salmon and Quinoa Power Bowls with Lemon Tahini Dressing

These Blackened Salmon and Quinoa Power Bowls with Lemon Tahini Dressing are packed with good-for-you foods like heart-healthy salmon, vitamin-rich veggies like sweet potatoes and asparagus, and healthy fats from the avocado. It's the perfect meal to keep you full for hours!

Prep Time

10 minutes

Cook Time

15 minutes

Servings

servings

Ingredients

Quinoa

• 1/2 cup quinoa
• 1 cup water or chicken broth

Blackened Salmon

• 2 4 oz Salmon fillets
• 1.5 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 tbsp dried thyme
• 1 tsp black pepper
• 1 tsp cayenne pepper
• 1 tsp dried basil
• 1 tsp dried oregano

Lemon Tahini Dressing

• 2 tbsp tahini
• juice from half a lemon
• 1 tbsp water to thin, add more as needed

For The Sweet Potatoes and Asparagus

• 1/2 large sweet potato cubed
• 12 asparagus spears trimmed
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder

For The Bowls

• 2 tbsp red onion chopped
• 1/2 bell pepper sliced
• 1/2 avocado sliced

Prep Time 10 minutes Cook Time 15 minutes Servings servings Ingredients Quinoa 1/2 cup quinoa 1 cup water or chicken broth Blackened Salmon 2 4 oz Salmon fillets 1.5 tbsp smoked paprika 1 tbsp garlic powder 1 tbsp onion powder 1/2 tbsp dried thyme 1 tsp black pepper 1 tsp cayenne pepper 1 tsp dried basil 1 tsp dried oregano Lemon Tahini Dressing 2 tbsp tahini juice from half a lemon 1 tbsp water to thin, add more as needed For The Sweet Potatoes and Asparagus 1/2 large sweet potato cubed 12 asparagus spears trimmed 2 tbsp olive oil 1/2 tsp salt 1/2 tsp black pepper 1 tsp garlic powder For The Bowls 2 tbsp red onion chopped 1/2 bell pepper sliced 1/2 avocado sliced

Instructions

1. Preheat oven to 400.
2. Bring quinoa and water/broth to boil in a small saucepan. Reduce to a simmer, cover, and allow to cook for about 15 minutes, until all liquid is absorbed.
3. Meanwhile, chop sweet potato and trim asparagus. Toss with olive oil, salt, black pepper and garlic powder. Arrange on parchment paper on a baking sheet and pop it in the oven for 5 minutes.
4. Prepare your blackened seasoning and season salmon filets. Arrange on parchment paper on a smaller baking sheet. When the 5 minute timer goes off, add in the salmon and cook for another 10-13 minutes, until salmon is pink throughout and flakes easily.
5. While salmon and vegetables roast, prepare your lemon tahini dressing by mixing together tahini, lemon juice, salt and pepper in a small bowl. Add water to thin to desired consistency and set aside.
6. Chop bell pepper, avocado and red onion. Set aside.
7. Once quinoa, salmon and vegetables are all done, assemble your bowl! Add 1/2 cup of quinoa, 1/2 cup of roasted sweet potato, asparagus spears, bell pepper slices, avocado slices, and blackened salmon. Drizzle with lemon tahini dressing, top with red onion (if desired) and serve.

Recipe Notes

• The blackening seasoning will make extra- seal it in an air tight container and save it for later!

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Happy Power-Bowling!