Salmon & Sweet Potato Buddha Bowl



  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt
  • 1 large sweet potato, cut into 1-inch pieces
  • 1 8-ounce salmon fillets, skin removed and cut in half
  • 2 cups baby spinach
  • 1 cup cooked brown rice


  1. Preheat oven to 425°F. Coat a large rimmed baking sheet with cooking spray.
  2. Stir oil and salt together in a large bowl. Add sweet potato and toss to coat. Transfer to the prepared baking sheet and roast, stirring once, until almost tender, about 20 minutes.
  3. Rub any remaining mixture over the salmon pieces and add them to the baking sheet. Continue roasting until the sweet potato is tender and the salmon is just cooked through, 6 to 8 minutes more.
  4. Meanwhile, stir spinach into the warm rice. Cover and let stand until the spinach has wilted. To assemble, divide the rice mixture and the roasted sweet potato between 2 bowls. Top each bowl with a piece of salmon.


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