Roasted

Boy oh boy, I made this salmon soba noodle bowl over the weekend and it was so delicious I had to share with you guys. If you haven’t heard of Half Baked Harvest you are seriously missing out. Her artisan crafted recipes are my go-to when I am entertaining or when I feel like being extra wifely.

I’ve been on a healthy kick lately (to keep things tight) and I’m always looking for ways to mix it up so it’s not bland and boring. This colorful, flavorful bowl is anything but monotonous. It’s bursting with flavor and texture that leaves you full and satisfied.

The real star of the show is the chili sauce. If you don’t make this recipe, I HIGHLY recommend saving this homemade chili sauce. It’s a mixture of sesame oil, ginger, garlic, lime juice, soy sauce, chili paste and honey. It’s the perfect marinade to keep in the fridge for your meal preps.

Plot twist, this recipe actually doubles down as a broth bowl. It’s not like a full on soup where you need a spoon, but just enough liquid where it compliments the spices of the bowl perfectly.

This recipe is courtesy of Half Baked Harvest

Print Recipe

roasted sweet potato and salmon soba noodle bowl

The perfect balance of noodles, broth, veggies, and salmon...and it's delicious!

Course

Main Dish

Cuisine

Asian

Keyword

asian, chicken broth, chicken soup, fish bowl, salmon, seafood

Prep Time

15 minutes

Cook Time

30 minutes

Servings

Ingredients

• 2 medium sweet potatoes cut into wedges
• 2 tablespoons extra virgin olive oil
• 3 tablespoons toasted sesame oil
• 1 teaspoon minced ginger
• 1 juice from lime
• 3 tablespoons low sodium soy sauce (sub coconut aminos)
• 1 tablespoon honey
• 2 teaspoons chili paste
• 4 salmon filets
• 4 baby bok choy halved
• 12 ounces soba noodles
• 4 cups low sodium chicken broth
• 1/4 cup rice vinegar

Course Main Dish Cuisine Asian Keyword asian, chicken broth, chicken soup, fish bowl, salmon, seafood Prep Time 15 minutes Cook Time 30 minutes Servings Ingredients 2 medium sweet potatoes cut into wedges 2 tablespoons extra virgin olive oil 3 tablespoons toasted sesame oil 1 teaspoon minced ginger 1 juice from lime 3 tablespoons low sodium soy sauce (sub coconut aminos) 1 tablespoon honey 2 teaspoons chili paste 4 salmon filets 4 baby bok choy halved 12 ounces soba noodles 4 cups low sodium chicken broth 1/4 cup rice vinegar

Instructions

1. 1. Preheat oven to 425 degrees F.
2. 2. On a large rimmed baking sheet, combine the sweet potatoes, olive oil, and a pinch each of salt and pepper. Toss well to evenly coat. Place in the oven and roast for 20 minutes.
3. 3. To make the chili sauce. Combine the sesame oil, ginger, garlic, lime juice, 2 tablespoons soy sauce, honey, and chili paste in a glass jar. Shake to combine.
4. 4. Remove the sweet potatoes from the oven. Arrange the salmon and bok choy around the potatoes. Spoon half of the chili sauce over the salmon. Transfer to the oven and roast for 10-15 minutes or until the salmon has reached your desired doneness. Spoon the remaining chili sauce over the veggies and salmon, gently tossing to combine.
5. 5. Meanwhile, cook the soba noodles according to package directions. Drain. In a pot, bring the broth, rice vinegar, and remaining tablespoon of soy sauce to a boil over high heat. Keep warm.
6. 6. To serve, divide the noodles, roasted veggies,

Recipe Notes

This is the perfect recipe to meal prep with. Just roast your veggies and salmon as directed and cook your noodles. Store everything in the fridge (together or keep separated, it doesn't matter) and then pack up for lunch (skipping the broth part) or rewarm as and easy no hassle, no mess dinner (i'd add the broth if you are making for dinner).