Teriyaki Sesame Salmon & Sweet Potato Fall Power Bowls

Easy Meals

 Embrace cozy fall season with these nutritious fall power bowls made with Sea Cuisine Teriyaki Sesame Salmon, roasted sweet potatoes, brown rice and kale. Packed with  nutrition and easy to make, they’re a great addition to your weeknight meal lineup! 


Fall is naturally a busy time of the year — getting back into a routine after a relaxing  summer can always be a little challenging at first and so can figuring out what to make  for dinner after work during the week. Even though I really enjoy making meals – I still  have those days where I know making a more elaborate meal is just not going to  happen, but I still want something fresh, satisfying and nutritious.

ingredients for fall power bowls

Enter these fall inspired buddha bowls made with roasted sweet potatoes, kale, brown  rice, and Sea Cuisine’s Teriyaki Sesame Salmon — two wild Alaskan salmon filets  seasoned with ginger, soy sauce and red pepper. They’re packed with flavor, easy to  make and come together quickly for a well-rounded dinner that’s perfect for busy  weeknights and a great excuse to eat more fish! 

Sea Cuisine is a premium-casual maker of seafood products inspired by the beauty of  the sea. Their recipes are made with responsibly sourced seafood and creative flavors,  that can help you create a delicious meal in your own kitchen in under 30 minutes.  

This fall-inspired buddha bowl recipe features their Teriyaki Sesame Salmon which I  love because it packs 18 g of protein per serving, is made with no artificial flavors, and  ready in the oven in under 20 minutes — definitely a great staple to stash in your freezer  for easy weeknight meals! Check out where you can find Sea Cuisine products near you here

fall meal inspiration

Fall Buddha Bowl Nutrition Highlights:  

Salmon: Salmon is a rich source of high-quality protein, beneficial omega-3 fatty  acids, and vitamins, and minerals that are important for our overall health.

 • Sweet Potato: Sweet potatoes are a great source of vitamins A and C, which  support healthy skin and a strong immune system.  

Kale: Kale is rich in vitamins A, C, and K, supporting skin, immunity, and bone  health. Kale is also packed with antioxidants that help fight inflammation, and it’s  a good source of fiber which helps with digestion.  

Brown Rice: Brown rice is a great source of fiber, aiding digestion and helping to  promote satiety. It’s also rich in B vitamins that support energy metabolism and  provides essential minerals such as magnesium and selenium, which contribute  to heart health and immune function. 

Microgreens: Microgreens are small but mighty greens that are bursting with vitamins and minerals, including vitamins C and K. They’re also packed with  antioxidants, helping to boost immunity (which is super important during the  colder seasons!). 

This recipe was created in partnership with Sea Cuisine. As always all opinions are my  own and I appreciate your support!  


Teriyaki Sesame Salmon & Sweet Potato Fall Power Bowls

Embrace cozy fall season with these nutritious fall power bowls made with teriyaki sesame salmon, roasted sweet potatoes, brown rice and kale. Packed with  nutrition and easy to make, they’re a great addition to your weeknight meal lineup! 
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2


  • 1 portion Sea Cuisine Teriyaki Sesame Salmon
  • 2 cups cooked brown rice
  • 2 medium sweet potatoes, peeled and diced
  • 1 tbsp. avocado oil
  • 2 cups lacinato kale, washed & de-stemmed
  • 1 tsp. olive oil
  • 1 tsp. garlic powder
  • 2 tsp. white miso paste
  • 1/4 cup coconut aminos or low-sodium soy sauce
  • 2 tsp. toasted sesame oil
  • 1/2 tbsp. honey
  • 2 tsp. freshly grated ginger
  • 2 tbsp. sesame seeds
  • mircrogreens to garnish


  • Preheat the oven to 400 degrees and toss sweet potatoes with avocado and salt  and pepper to taste. Arrange in a single layer on a baking sheet and bake for 10  minutes.  
  • Prepare the miso glaze by whisking coconut aminos, sesame oil, miso paste,  honey, grated ginger together in a small bowl. Set aside.
  • After 10 minutes, remove the sweet potatoes from the oven, toss to cook evenly  and add the Teriyaki Sesame Salmon filets. Bake for an additional 18 minutes.
  • Toss kale with olive oil and garlic powder and massage until soft.
  • Remove sweet potatoes and salmon from the oven. Toss the sweet potatoes  with the miso glaze and plate the bowls with cooked brown rice, kale, sweet  potatoes, and a salmon filet. 
  • Garnish with microgreens and sesame seeds. Enjoy! 

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