This recipe assumes you already have cooked rice on hand. If you do not have the rice cooked, start by cooking the rice as it takes the longest to cook. See notes for rice instructions.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Servings: 2
Ingredients
1large sweet potatocut into 3/4-inch pieces
1Tablespoonolive oil
2salmon fillets6-8 ounces each (preferably wild-caught)
1/2teaspoonkosher salt
freshly cracked black pepper to taste
For the Sauce
1/4cuplow-sodium soy sauceor tamari
4Tablespoonshoneyor maple syrup
2clovesgarlicminced
1tspgingergrated
2Tablespoonsrice vinegarunseasoned
1Tablespoonsesame oil
1teaspoonsrirachaoptional
1/4water
For the Bowl
2cupscooked Riceberry riceor any other cooked grain or noodle of choice
3cupsshredded cabbage*
1cupedamamecooked
1avocadosliced
Instructions
Preheat oven to 425 degrees F. Prepare a large rimmed baking sheet with parchment paper. Place sweet potato on baking sheet, drizzle with 1 tablespoon olive oil and toss to coat. Roast, until almost tender, about 15 minutes.
Meanwhile, prepare sauce and salmon. Mix all of the sauce ingredients, except the water, in a small bowl. Season the salmon with salt and pepper and spoon 2 tablespoons of the sauce over the salmon pieces. Let rest for 10 minutes and then add the salmon to the sweet potato baking sheet. Bake the salmon until just cooked through, 10-12 minutes.
While the salmon is baking, add the remaining sauce, plus the 1/4 cup water to a small pot and bring to a boil. Whisk until sauce thickens slightly, about 3-4 minutes. If sauce is too thick, thin with additional water. Set aside.
Assemble the bowls: Divide rice between 2 bowls. Arrange cabbage, sweet potatoes, and any other veggies in the bowl and top with the salmon. Spoon the remaining sauce over the veggies, rice, and salmon. Serve immediately.
Notes
*Toss the cabbage with a little salt and 1 tablespoon apple cider vinegar. Let sit for a few minutes before serving. This is an optional step but it helps soften the cabbage while still maintaining a nice crunch. To make Riceberry rice, go here. To make Jasmine rice: Rinse rice well to remove excess starch: place rice in a large bowl and cover by an inch with water. Swish rice around with your hands and pour off the cloudy water. Repeat 2 or 3 times more until water is barely cloudy. Drain in a fine mesh colander. Cook rice per package directions or use 1 1/2 cups of water to 1 cup rice. Bring to a boil, stir, reduce heat to a low simmer and cook covered for 15 minutes. Let stand for 10 minutes before uncovering. Fluff with fork.