Paleo Plantain Salmon Power Bowl – a rich, sweet and filling bowl of balance and vitality!
How can a bowl be so filling and so nutritious?! As filling as it is, I still wanted to add some tomatoes but there was no space! The flavour is divine; the “buttery” salmon, the sweetness of the steamed plantains and the richness of the beetroot will legit make your life. I was tempted to use a bigger bowl but then I remembered portion control lol!
This Paleo Plantain Salmon Power Bowl is basically one big juicy salad. A fully balanced meal with enough juice to keep you energised pre-workout or replenish and keep you delightfully satiated afterwards. I’m adding it to my catalogue of Whole30 meals; along with my Curried Beef Burgers & Sweet Potato Blueberry Salad.
I got the idea of a “Power bowl” from a “Buddha bowl” and I completely fell in love with the idea. Balance is key. This is why I love the Paleo diet – it’s about honing in on the foods that provide complete nourishment, energy and vitality.
Baking the salmon allows you the time to get all the other components ready making this a 20-minute meal! I used Coconut Aminos to season the salmon and as a drizzle on top. This I wouldn’t skip for the world: it brought this sweet plantain salad bowl to life!
You don’t exactly need every component of this plantain and baked salmon salad bowl: you are free to make your own substitutions! I added in some leftover beetroot last minute. If you don’t like salmon or need more protein, try another fish or chicken or meat – whatever you fancy! Just make sure you’re giving yourself balance. Take your time to chew and absorb the deliciousness of each spoonful. Then be grateful that you have and are able to enjoy food and life.
If you checked out my 10 Minute Walnut Apple Treat post you might have read that I’ve been watching Grey’s Anatomy from the beginning. I’m now on Season 6 and still mourning George. If you know what I’m talking about, let’s take a moment of silence.
- 2 salmon fillets
- 1 tbsp coconut aminos
- 1/4 tsp salt (I used Pink Himalayan)
- 1/2 tsp dried chillies
- 1 plantain (or 2)
- 200 g spring greens (or 7oz)
- 1 avocado
- 1 pepper
- Any leftover root vegetable (optional, I used beetroot)
- Mix your aminos, salt and chilli in a small bowl or cup. Pour it onto your salmon fillet and place in the oven.
- Bake for 22-25 minutes at 175C/350F.
- While salmon is baking, dice your plantains and pepper. Set pepper aside.
- Steam your plantain (either on the cooker or in the microwave) for 6-8 minutes or until the plantain is soft.
- Once plantain is done, set aside and steam the spring greens for 2-3 minutes.
- Slice your avocado.
- Serve all components of the bowl, drizzled with coconut aminos and enjoy!
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