Cashew Free Salmon Quinoa Bowl with Turmeric Ginger Dressing
Bowls like this one hit every note — tender flaked salmon, fluffy quinoa, caramelized sweet potato, charred broccoli, and creamy avocado all in one satisfying meal. The real star is the turmeric-ginger dressing, a bright, zippy blend of fresh lemon juice, grated ginger, honey, and garlic that ties everything together without relying on any nut-based ingredients. For anyone navigating cashew allergies, pre-made dressings and restaurant grain bowls can be a minefield of hidden cashew cream or blended nut bases — this one is built entirely from pantry staples and fresh produce, so you know exactly what's in it. The salmon gets a proper sear, skin-side down in a hot skillet, giving you that irresistibly crispy skin with a moist, flaky interior that's hard to beat. Roasting the sweet potato and broccoli on the same sheet pan keeps cleanup minimal while coaxing out deep, slightly caramelized edges on both. A scatter of sesame seeds and fresh cilantro at the end adds texture and freshness without any cross-contamination concerns. This is the kind of wholesome, vibrant bowl you'll want on regular rotation.
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Learn more →Ingredients
4 servings
For the quinoa
- 1 cup quinoa, rinsed
- 2 cups water
- ¼ tsp salt
For the roasted vegetables
- 1 large sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 2 cups broccoli florets
- 2 tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the salmon
- 4 salmon fillets (5–6 oz each), skin-on
- 1 tbsp extra virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 1 tsp honey
- 1 clove garlic, finely minced
- ¼ tsp salt
For serving
- 2 ripe avocados, sliced
- 2 tbsp sesame seeds, dry-roasted (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Combine the rinsed quinoa, 2 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 15 minutes, until the water is fully absorbed and the quinoa tails have unfurled. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
While the quinoa cooks, spread the sweet potato cubes on one half of a large rimmed baking sheet. Toss with 1 tbsp of the olive oil, 1/8 tsp salt, and 1/8 tsp black pepper. Roast for 15 minutes, until the edges begin to color.
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