The Powa Bowl

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The Powa Bowl

Recipe Makes 4 Servings. Each Serving Is:










  • 20 oz. Salmon or steelhead trout
  • 4 c. sweet potatoes, cubed
  • 2 c. cauliflower, bite sized
  • 2 Tbsp olive oil
  • 8 c. greens: we used spring mix & water cress
  • 4-6 radishes, sliced thinly
  • 1/2 c. apple cider vinegar
  • 1 Tbsp salt
  • 2 Tbsp white sugar
  • Optional garnish: lime wedge & cilantro

Cilantro Lime Sauce/Dressing

  • 1/4 – 1/2 c. fresh cilantro
  • 1 clove fresh garlic
  • 1.5 Tbsp honey
  • 1.5 Tbsp olive oil
  • 1 Tbsp grainy dijon mustard
  • Zest + juice of 1 lime
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • Salt & pepper
  • A few Tbsp water to thin


1.Preheat an oven to 400 degrees F.

2. In a small sauce pan add 1/2 c. of apple cider vinegar, 1/2 c. water and bring it to a light simmer. Add sugar and salt until dissolved. Add the liquid to a small mason jar with the sliced radishes. Let them pickle for at least 30-60 minutes.

3.On a lined baking sheet, add the sweet potatoes with a bit of olive oil, salt, and pepper. Roast in the oven for ~30-40 minutes until golden brown. Make sure to flip around half way.

4. On a lined baking sheet, add the cauliflower with a bit of olive oil, salt, and pepper. Roast in the oven for ~15-20 minutes until golden brown. Move around as needed.

5. In a blender, combine the dressing/sauce and blend until smooth. Thin with water as needed. Use half to cover the salmon and the rest to pour over the dish.

6. Air fry or bake the salmon for ~15-20 minutes until it reaches a minimum internal temp of 145 degrees F.

7. Plate with greens, roasted veg, pickled radish, salmon, garnishes, and pour over desired amount of sauce!

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