BANG BANG SALMON SALAD BOWL
RECIPE TYPE
Seafood
SERVES
4
Prep Time: 15 min
Cook Time: 25 min
Ingredients
1 large sweet potato (about 375g), scrubbed and diced
1 can (540mL) Longo’s Essentials Chickpeas, drained and rinsed
2 tsp Longo’s Essentials Chili Powder
1 Upper Canada Fresh Steelhead salmon fillet (about 250g)
1/2 cup mayonnaise
3 tbsp Longo’s Sweet Thai Chili Sauce
8 cups chopped romaine lettuce
Directions
Toss sweet potato and chickpeas with 2 tbsp Longo’s Mediterranean Extra Virgin Olive Oil, chili powder and 1/4 tsp salt. Spread onto baking sheet lined with parchment paper and roast in 425ºF oven for 15 minutes.
Meanwhile, drizzle salmon with 1 tbsp Longo’s Mediterranean Extra Virgin Olive Oil and pinch of salt and pepper. Add to baking sheet and roast for about 10 minutes more or until fish flakes when tested with a fork.
Whisk together mayonnaise and chili sauce; set aside.
Divide lettuce among bowls and top with sweet potato and chickpea mixture. Flake fish overtop and drizzle with sauce.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 25g | Fibre 12g |
Fat 40g | Sugar 8g |
Carbs 60g | Sodium 780mg |
