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Lunch recipe · from the recipe book

Sweet Potato Bowls with Ginger-Glazed Salmon

Caramelized roasted sweet potatoes topped with flaky ginger-glazed salmon, crisp edamame and tender bok choy, finished with sesame and green onion.

Sweet Potato Bowls with Ginger-Glazed Salmon

Ingredients

  • 6 medium800 gSweet potatoescut into 3/4-inch cubes
  • 1 lb500 gSalmon filletcut into 4 portions
  • 2 cups240 gShelled edamame, frozen
  • 5¾ cups shredded400 gBok choyhalved lengthwise
  • 2 tbsp30 gCanola oil
  • 2 tbsp30 gLow-sodium soy sauce
  • 1 tbsp20 gHoney
  • 1½ tbsp grated10 gFresh gingergrated
  • 2 cloves6 gGarlicminced
  • 1¾ tsp8 gToasted sesame oil
  • 2 tbsp30 gLime juice
  • 3 medium45 gGreen onionsthinly sliced
  • 1 tbsp10 gSesame seeds
  • ½ tsp1 gBlack pepper
  • ¼ tsp2 gSalt

Steps

  1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. On the first pan, toss the sweet potato with two-thirds of the canola oil, the salt and the black pepper. Spread in one layer and roast 20 minutes.
  3. Meanwhile, whisk the soy sauce, honey, ginger, garlic and toasted sesame oil in a small bowl to make the glaze.
  4. On the second pan, toss the bok choy and edamame with the remaining third of the canola oil. Set the salmon on the same pan and brush it with half of the glaze.
  5. Flip the sweet potato, then roast both pans together for 12 to 15 minutes, until the sweet potato is browned and the salmon flakes and reaches 145°F (63°C).
  6. Stir the lime juice into the remaining half of the glaze and drizzle it over the bok choy and edamame.
  7. Divide the sweet potato among four bowls, top with the bok choy, edamame and salmon, and sprinkle with the green onion and sesame seeds.

Contains: Fish, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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