Servings 2 Double ingredients for more servings (or to have for leftover lunches!)
Shredded Brussels Sprouts (I used a bag of shredded brussels sprouts, but you can chop and whole)
2 6 oz Salmon filets (baked at 425 degrees for 15-20 minutes)
Cooked Sweet Potato (cut into chunks and sprinkled with cinnamon & sea salt)
Handful Pumpkin Seeds (because I love these and had them on hand)
Handful Dried Cherries (adds a sweet-savory flavor combo that I love! If you don't have these, sub for golden raisins or leave out)
EVOO (extra virgin olive oil)
Balsamic Vinegar Glaze (Optional to add to Brussels when sautéing)
Few dashes of Pepper, Nutritional Yeast and Smoked Paprika (this is what I like to put on all savory dishes, but choose the spices you like and experiment!)
Easy Directions: Bake (or grill) salmon. Meanwhile, sauté brussels on medium heat in pan with dash of EVOO and sprinkle with pepper until soft and heated. Add walnuts, pumpkin seeds, dried cherries and cooked sweet potato chunks and continue sautéing for 2 minutes or so. Set aside, add cooked salmon and sprinkle Nutritional Yeast and Smoked Paprika and ENJOY this delicious bounty bowl!
Packed with protein, healthy fats, healthy carbs, anti-inflammatory and healing properties.