Peanut Free Salmon Quinoa Bowl with Turmeric Ginger Dressing
This bowl is a full-on weeknight win — fluffy quinoa, caramelized sweet potato, charred broccoli, crispy-skinned salmon, and creamy avocado all coming together in one seriously satisfying meal. The star of the show is that turmeric-ginger dressing, whisked together with fresh lemon juice, honey, and garlic into something bright and warming that ties every component together. Every ingredient here is straightforward and whole, so there's no need to scan labels for hidden peanut-based oils or cross-contamination risks that can sneak into store-bought sauces and dressings. Making the dressing yourself from scratch means you know exactly what's in it — and honestly, it tastes better anyway. The technique for the salmon is worth paying attention to: pressing the skin-side down for the first 30 seconds gives you that golden, crackling crust that makes the whole bowl feel restaurant-worthy. Roasting the sweet potato and broccoli on the same sheet pan keeps cleanup minimal without sacrificing any of that caramelized edge. It's nourishing, colorful, and the kind of recipe you'll find yourself coming back to again and again.
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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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