Best 4 Salmon Purple Sprouting Broccoli Grain Bowl Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey with our delectable Salmon, Purple Sprouting Broccoli, and Grain Bowl recipes. This fusion of flavors and textures is a symphony for your taste buds. From the tender, flaky salmon to the vibrant purple sprouting broccoli, each ingredient brings a unique character to the dish. With a variety of grains to choose from, including quinoa, brown rice, and farro, this bowl offers a hearty and wholesome foundation. Drizzled with a zesty lemon-tahini dressing, this dish is a perfect balance of tangy, nutty, and savory flavors. Whether you're a seasoned cook or a beginner in the kitchen, our recipes provide step-by-step instructions to guide you in creating this delightful meal.

Let's cook with our recipes!

SESAME SALMON, PURPLE SPROUTING BROCCOLI & SWEET POTATO MASH



Sesame salmon, purple sprouting broccoli & sweet potato mash image

Try this Asian-inspired salmon supper with a nutty sesame dressing, crisp veg and comforting sweet potato mash. It's healthy, low-calorie and rich in omega-3

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Fish Course, Main course, Supper

Time 25m

Number Of Ingredients 11

1 ½ tbsp sesame oil
1 tbsp low-salt soy sauce
thumb-sized piece ginger, grated
1 garlic clove, crushed
1 tsp honey
2 sweet potatoes, scrubbed and cut into wedges
1 lime, cut into wedges
2 boneless skinless salmon fillets
250g purple sprouting broccoli
1 tbsp sesame seeds
1 red chilli, thinly sliced (deseeded if you don't like it too hot)

Steps:

  • Heat oven to 200C/180 fan/ gas 6 and line a baking tray with parchment. Mix together 1/2 tbsp sesame oil, the soy, ginger, garlic and honey. Put the sweet potato wedges, skin and all, into a glass bowl with the lime wedges. Cover with cling film and microwave on high for 12-14 mins until completely soft.
  • Meanwhile, spread the broccoli and salmon out on the baking tray. Spoon over the marinade and season. Roast in the oven for 10-12 mins, then sprinkle over the sesame seeds.
  • Remove the lime wedges and roughly mash the sweet potato using a fork. Mix in the remaining sesame oil, the chilli and some seasoning. Divide between plates, along with the salmon and broccoli.

Nutrition Facts : Calories 463 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 15 grams sugar, Fiber 10 grams fiber, Protein 32 grams protein, Sodium 1.1 milligram of sodium

ROASTED BROCCOLI GRAIN BOWL WITH NOOCH DRESSING



Roasted Broccoli Grain Bowl With Nooch Dressing image

This nutty, savory and deeply satisfying - not to mention vegan - grain bowl stands out because of a stellar sauce made of nutritional yeast, lemon, mustard and garlic powder that provides umami, brightness and spunk. The sauce works especially well on roasted brassicas like broccoli, cauliflower and brussels sprouts, likely because the combination is reminiscent of broccoli-Cheddar soup. Keep a jar of the stuff on hand for grain bowls on demand. (It keeps for three days in the fridge.) Cook any cold-weather vegetables, use any leftover grains, incorporate any crunch, and maybe even add dill, apples or celery for freshness. The sauce will tie it all together. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Categories     lunch, weeknight, grains and rice, salads and dressings, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

3 pounds broccoli, cauliflower or a combination, cut into 1½- to 2-inch-long florets, stem sliced ¼-inch-thick, leaves reserved
1 pound brussels sprouts, trimmed and halved
3/4 cup olive oil
Kosher salt and black pepper
1/2 cup nutritional yeast
Zest and juice of 1 large lemon (about 1 teaspoon zest and 3 tablespoons juice)
1 tablespoon Dijon mustard
1/4 teaspoon garlic powder
4 cups cooked whole grains (such as farro, quinoa, or wheat berries), warm or room temperature
1/4 cup roasted, salted almonds, coarsely chopped

Steps:

  • Place the racks in the top and bottom thirds of the oven, and heat the oven to 450 degrees. Place two baking sheets in the oven to heat.
  • In a large bowl (or two if you need), toss broccoli and cauliflower florets, stems and leaves, and the brussels sprouts with enough olive oil to coat (around ½ cup). Season generously with salt and pepper. (Don't wash the bowl.) Roast on the heated sheets, rotating the pans and switching racks halfway through but leaving the vegetables themselves untouched, until browned and crisp-tender, 15 to 20 minutes.
  • In a medium bowl, stir together the nutritional yeast, ¼ cup water, remaining ¼ cup olive oil, the lemon juice, mustard and garlic powder. Season to taste with salt and pepper. Add the grains to the large bowl. Season and dress the grains with salt, lemon zest, and some of the nutritional yeast dressing to taste.
  • Top the grains with the roasted vegetables, then drizzle with some of the dressing. Top with the almonds.

MISO SALMON GRAIN BOWLS



Miso Salmon Grain Bowls image

Grain bowls are one of my favorite types of meals because they're filling and fun to make and they've got so much variety in texture, color and flavor. These have miso-marinated salmon. The miso, fermented soybean paste, in the salmon marinade provides a delicious depth of flavor. My favorite elements of the grain bowl might be the creamy mayo and the crunchy rice crackers on top.

Provided by Molly Yeh

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 30

1/4 cup (60 grams) unseasoned rice vinegar
2 tablespoons (42 grams) honey
2 tablespoons (36 grams) light miso
2 tablespoons (32 grams) soy sauce
2 teaspoons toasted sesame oil
1 teaspoon sriracha
1 pound (454 grams) boneless, skin-on salmon fillet, cut into 4 pieces
1 tablespoon neutral oil
Farro (recipe follows)
Pickled Vegetables (recipe follows)
Japanese mayo, preferred brand, Kewpie, for serving
Sriracha, for serving
Coarsely crushed arare rice crackers, soy sauce-flavored Japanese rice crackers, for serving
Cilantro leaves, for serving
Sliced scallions, for serving
Toasted sesame seeds, for serving
Lemon wedges, for serving
1 teaspoon kosher salt, plus more for seasoning
2 cups (360 grams) farro
1/4 cup extra-virgin olive oil
2 teaspoons toasted sesame oil
2 Persian cucumbers (8 ounces/226 grams), sliced into half moons
4 radishes (3 ounces/85 grams), thinly sliced
Half a small red onion (2 ounces/57 grams)
1 1/3 cups (159 grams) unseasoned rice vinegar
3 tablespoons (36 grams) sugar
2 tablespoons (10 grams) kosher salt
One 2-inch piece fresh ginger, peeled and thinly sliced
4 garlic cloves, peeled and smashed
1 cup ice cubes

Steps:

  • For the salmon marinade: Whisk together the rice vinegar, honey, miso, soy sauce, sesame oil and sriracha in a non-reactive container large enough to fit the salmon snugly. Add the salmon and turn to coat. Let marinate, turning occasionally, at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
  • To cook the salmon: Heat the oil in a medium non-stick or cast-iron skillet over medium-high heat. Remove the salmon from the marinade, letting the excess drip off, and add to the skillet, skin-side down. Reserve the marinade. Cook until the skin is golden brown and crispy, about 3 minutes. Flip and cook until the salmon is just cooked through, about 3 minutes more, depending on thickness. Pour the reserved marinade into the pan and cook 1 to 2 minutes, spooning over the fish to glaze. Remove the salmon on a plate to avoid overcooking. (The salmon can be made up to a day ahead and served warm, room temp or cold from the fridge.)
  • To assemble the bowls: Spoon the Farro (recipe follows) into 4 serving bowls. Add a piece of salmon into each bowl and gently break open the salmon into large chunks. Top with a spoonful of Pickled Vegetables (recipe follows). Garnish with a squirt of mayo, a drizzle of sriracha, crushed arare crackers, cilantro, scallions, sesame seeds and a lemon wedge on the side.
  • Bring a large saucepan of lightly salted water to boil. Add the farro. Bring to a simmer and cook until the farro is tender but still has a bit of chew, 25 to 35 minutes depending on the brand. Drain well. Return to the saucepan and add the olive oil, sesame oil and salt and toss to combine. Taste and season with more salt, if needed. (Farro can be made up to a day ahead and served at room temperature.)
  • Combine the cucumbers, radishes and red onion in a medium bowl. Combine the vinegar, sugar, salt, ginger and garlic in a small saucepan. Bring to a simmer and cook just until the salt and sugar dissolve. Add the ice cubes to melt and cool down the pickling liquid. Pour over the vegetables. Refrigerate until chilled, 30 minutes or more. (The quick pickled vegetables can be made up to a day ahead.)

SALMON AND VEGGIE GRAIN BOWL



Salmon and Veggie Grain Bowl image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 10

1 lemon
Kosher salt and freshly cracked black pepper
1/2 cup farro
3 tablespoons olive oil
One 8-ounce salmon fillet
1 tablespoon minced shallot
2 radishes, thinly sliced
1/2 cup sugar snap peas, thinly sliced on the bias
1/2 avocado, thinly sliced
Fresh dill, for garnish

Steps:

  • Zest 1 teaspoon of the lemon rind and reserve. Cut the lemon in half.
  • Bring a medium saucepan of generously salted water to a boil. Add the farro and cook until just tender, 20 to 25 minutes. Drain and rinse under cold water, then set aside.
  • Meanwhile, heat 1 tablespoon of the olive oil in a skillet over medium heat. Season the salmon with salt and pepper. Add the salmon to the skillet and cook about 3 minutes per side, until just cooked through. Squeeze in the juice of one of the lemon halves. Set the salmon aside to cool slightly, then flake with a fork into chunks.
  • Squeeze the juice of the remaining lemon half into a small bowl, add the shallots, the reserved lemon zest and the remaining 2 tablespoons olive oil and whisk together. Season to taste with salt and pepper.
  • Divide the farro between 2 bowls. Arrange the salmon, radishes, peas and avocado over the farro and drizzle over the dressing. Garnish with dill and serve.

Tips:

  • Choose a high-quality salmon fillet: Look for a firm, bright fillet with no signs of bruising or discoloration. Wild-caught salmon is generally considered to be the best choice, as it has a higher omega-3 fatty acid content than farm-raised salmon.
  • Cook the salmon properly: Salmon is a delicate fish, so it's important to cook it carefully to avoid overcooking. The best way to cook salmon is to roast it in the oven or grill it over medium heat. Salmon is done cooking when it flakes easily with a fork.
  • Use fresh, seasonal vegetables: Purple sprouting broccoli is a great choice for this grain bowl, as it's in season during the spring months. You can also use other seasonal vegetables, such as asparagus, snap peas, or green beans.
  • Make your own dressing: The dressing for this grain bowl is simple to make and adds a lot of flavor. You can adjust the amount of olive oil and lemon juice to taste.
  • Serve the grain bowl warm or cold: This grain bowl is delicious served warm or cold, so it's a great option for meal prep. If you're serving the grain bowl warm, you can reheat the salmon and vegetables in the microwave or oven.

Conclusion:

This salmon and purple sprouting broccoli grain bowl is a healthy and delicious meal that's perfect for lunch or dinner. It's packed with protein, fiber, and healthy fats, and it's also a good source of vitamins and minerals. The best part is that it's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and satisfying meal, give this grain bowl a try!

Related Topics