Lunch bowls are always my go to. Especially running out the door. I throw whatever is in the fridge into a container and head to work. I usually add veggies andsweet potatoes I prepped for the week. I have yet to make my own salmon burgers but highly recommend trying Mothers Market. They buy all their fish from Santa Monica Seafood so you know everything is super fresh and yummy. In the bowl above I roasted kale and beat chips. This was my first time making beet chips and probably my last. I wasn’t a huge fan. I cook my brussels different each time I make them. In this picture, I roasted the brussels for 20 minutes and then sautéed them on the stove for 15. This makes them extra crispy. I add roasted cinnamon sweet potatoes to just about every meal. I swear they pair well with all foods, at least to me they do.
Ingredients
- Salmon patties ( I buy mine already made fresh from Mothers Market)
- Kale
- Beets
- ½ sweet potato
- 1 cup Brussels sprouts
- 1 lemon
- dash of cayenne
- 1 tbsp garlic powder
- avocado oil
Directions
Kale Chips
- Preheat oven to 400
- Chop kale into small pieces
- Spray avocado oil
- Squeeze lemon juice, dash of cayenne, and garlic powder
- Bake for 15 minutes (or until crispy)
Roasted Sweet Potatoes
- Preheat oven to 400
- Slice sweet potatoes into fry slices
- Spray avocado oil and sprinkle cinnamon
- Bake for 30-40 minutes whenever fries are crispy
Brussels Sprouts
- Preheat oven to 400
- Chop brussel sprouts in small pieces so they cook faster/easier
- Place on parchment paper and roast for 20 minutes
- In medium size skillet spray avocado oil and cook on medium high
- Once brussel sprouts are done roasting add in skillet with fresh minced garlic and lemon juice
- Cook for 15-20 minutes or until crispy
Salmon Patty
- Grill patty 7 minutes each side
- Add all goods into a bowl
- Use sauce of choice! There's so much flavor I usually don't need any extra sauces.