This vibrant bowl is packed with protein, healthy fats, fiber, and antioxidants—everything you need to feel nourished and satisfied. We sprinkle Bloom Boost on the roasted veggies for an easy way to add fiber, omega-3s, and super seeds the whole family will benefit from.

 

INGREDIENTS (Serves 2-3 people)

For the Bowl:

 

• 2 salmon fillets (4–6 oz each)
• 2 cups broccoli florets
• 1 cup chopped bell pepper
• 1 cup zucchini, sliced
• 1 small sweet potato, cubed
• 2 tbsp avocado or olive oil
• 2 tbsp Bloom Boost
• ½ tsp garlic powder
• ½ tsp smoked paprika
• Sea salt & pepper to taste
• 2 cups cooked quinoa or brown rice
• Optional: ½ avocado, sliced
• Optional: fresh lemon wedges for serving

For the Creamy Tahini Drizzle:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 1 tbsp water (to thin)
• Pinch of salt

 

DIRECTIONS

1. Preheat oven to 400°F (200°C).
2. On a large baking sheet, toss the broccoli, bell pepper, zucchini, and sweet potato with oil, garlic powder, paprika, salt, and pepper. Sprinkle Bloom Boost over veggies and toss again to coat.
3. Push veggies to one side and place salmon fillets on the sheet. Drizzle lightly with oil, salt, and pepper.
4. Roast for 18–20 minutes, or until salmon is cooked through and veggies are golden and tender.
5. While everything roasts, whisk together all tahini drizzle ingredients in a small bowl until smooth.
6. Assemble bowls with a base of quinoa or rice, top with roasted veggies, salmon, and optional avocado. Drizzle with tahini sauce and serve with a lemon wedge.