Blackened Salmon Bowls with Avocado Sauce

Sweet and smoky blackened salmon pairs beautifully with protein-charged quinoa and earthy kale. Topped with zippy avocado sauce, these nutrient-packed bowls deserve a regular spot in your weekday meal rotation.

Ingredients

• 1/2 cup dry quinoa (rinsed)
• 1 bunch lacinato kale (roughly chopped)
• 1 tsp. coconut sugar (sub for brown sugar)
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• 1 tsp garlic powder
• 1/4 tsp. kosher salt
• Zest of 1 lime
• 1 lb. wild-caught salmon (sliced into 3 filets)
• 1 Tbsp. extra-virgin olive oil
• 1 cup cherry tomatoes (halved)
• 2 Tbsp. sunflower seeds
• Optional topping: sliced avocado (basil)
• 1/2 ripe avocado
• 1/3 cup water
• 1/4 cup each basil and cilantro
• 1/4 cup each basil and cilantro
• Juice of 1 lime
• 1/4 tsp. kosher salt
• Pinch of freshly ground black pepper

Instructions

1. 1

   Cook quinoa according to package instructions in vegetable broth or water.

2. 2

   Place kale in a large bowl. Add cooked quinoa to kale and toss to combine. Kale will soften from heat of quinoa. Set aside.

3. 3

   Combine coconut sugar, smoked paprika, chili powder, garlic powder, 1/4 tsp. salt, and lime zest in a small bowl. Mix to combine. Rub spice mixture evenly on salmon.

4. 4

   Heat oil in a large cast iron or nonstick skillet over medium-high. Add salmon, skin side-down, and cook 4 to 5 minutes. Carefully flip salmon over and cook 2 to 3 minutes. Transfer to a plate.

5. 5

   Place avocado sauce ingredients in a blender. Blend until smooth, adding extra water in 1 tbsp. increments if needed, until desired consistency is achieved.

6. 6

   Divide kale and quinoa mixture among 3 plates or shallow bowls. Top evenly with tomatoes and sunflower seeds. Add 1 salmon filet to each bowl. Drizzle avocado sauce evenly overtop.