I recently shared on Instagram how I was in Boston and had a ‘Sunshine Bowl’. I saw that they were so healthy (I’ve been trying to gently pay attention to macros to eat more protein and good carbs & fats) and I knew I would feel great after eating one.
Well, I did feel great, but I was bummed that the dish had very little flavor. After claiming to have marinated grilled salmon, pickled cauliflower, and sautéed greens, plus a cilantro lime yogurt dressing on top, I thought I was in for a flavor bomb.
But nope. Everything was bland and under seasoned, and the pickled cauliflowers were super tough.
I came home and started thinking about ways to increase the flavors.
- I mixed a packet of dill dip seasoning mix, juice of 2 lemons and 1/4 cup of olive oil, and used half as a marinade and the other half as a creamy dressing for the top with mayo and sour cream.
I know this is unique to my local grocery store, but you can find other brands at your store or whip up your own with these ingredients:
- 2 tsp Dried Dill
- 1-1/2 tsp Salt
- 1 tsp Ground Mustard
- 1 tsp Dried Chives
- 1 tsp Parsley
- 1/2 tsp Dried Minced Onions
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
2. Cumin Roasted Cauliflower – I sprinkled 1 tablespoon cumin and 1 tsp. salt on a head of cauliflower.
4. Marinaded Greek Chickpeas from Trader Joes: These are amazing!
5. Edamame tossed with lemon juice, a little oil and salt.
You pile all of these yummy parts onto a bowl with quinoa and/or greens ( like both):
When you roast 3 of the main ingredients on a sheet pan, this dinner comes together in no time.
And to make it even faster or to help those people that don’t love fish, you can use your favorite marinated protein or rotisserie chicken tossed with some of the dill seasoning.
Even though there were a few skeptics in the bunch at the start, they all said it was totally delicious!
The leftovers kept so well in the fridge and make for the best lunch the next day. Hope these help keep you fueled, happy and healthy! I know what it takes to take on the knew school year, and trust me, you will need good fuel. But also, let’s make it yummy too.
Happy Eating! xoxo Katie
Sunshine Bowls with Lemon Dill Salmon and Cumin Cauliflower
1 lb. salmon
1 packet dill dip (or see recipe above to make your own)
Juice of 2 lemons, divided
1 pint cherry tomatoes
1 head of cauliflower, cut into even sized florets
1 Tbsp. cumin
1/4 sour cream
salt + pepper
1 cup quinoa, cooked according to package
1 cup edamame, seasoned with salt and lemon juice
Other ideas: chickpeas, pickled onion, avocado, lentils, sautéed greens or summer squash, roasted broccoli.
Preheat oven to 400.
Cook quinoa according to package.
Put salmon in a zip lock bag. Mix half of the flavor packet in a bowl with juice of 1 lemon and 2 T. olive oil, then put into bag with salmon, trying to evenly coat the fish. Refrigerate for 30 min or up to 2 hours.
Put cauliflower on large cooking sheet and toss with cumin and 1-2 tablespoons of olive oil. Season with salt and pepper.
Add tomatoes and toss with olive oil and salt and pepper. Add salmon to baking sheet, and put it in oven for 20-24 min., until cauliflower is tender.
Meanwhile, mix remaining flavor packet with mayonnaise, sour cream, and juice of 1 lemon. Taste for seasoning and add any salt, pepper or water/milk to thin it to your desired consistency.
Assemble bowls by combining greens, quinoa, salmon, veggies, and dressing. Serve immediately.