High-Protein Salmon Power Bowl
A balanced, nutrient-packed bowl featuring roasted salmon, crispy chickpeas, avocado, and a creamy yogurt dressing — a deliciously easy meal for lunch, dinner, or meal prep.
Ingredients
- 1 salmon fillet about 6 oz
- ½ cup canned chickpeas drained and rinsed
- ½ avocado sliced
- ½ cup cherry tomatoes halved
- ⅓ cup cooked kidney beans
- 2 cups mixed greens or arugula
- 1 soft-boiled egg halved
- 1 tbsp olive oil
- Salt & pepper to taste
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp cumin for chickpeas
- 1 tbsp sesame seeds optional for garnish
Yogurt Dressing
- ¼ cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tsp olive oil
- Salt & black pepper to taste
- Optional: a pinch of garlic powder or dill for flavor
Instructions
- Roast the chickpeas: Pat chickpeas dry, toss with olive oil, cumin, garlic powder, salt, and pepper. Roast or air fry at 400°F (200°C) for 15–20 minutes until crispy.
- Cook the salmon: Season with salt, pepper, and paprika. Sear in a hot pan for 3–4 minutes per side, or bake at 400°F (200°C) for 12–15 minutes until flaky.
- Boil the egg: Bring water to a boil. Cook egg for 6–7 minutes for a soft center, then cool in ice water and peel.
- Assemble the bowl: Add greens to a large bowl. Top with roasted salmon, chickpeas, avocado slices, cherry tomatoes, kidney beans, and halved egg.
- Make the dressing: Whisk together yogurt, lemon juice, olive oil, salt, and pepper. Drizzle over the bowl or serve on the side.
- Garnish & serve: Sprinkle sesame seeds, herbs, or chili flakes for an extra touch.