Thai Salmon Grain Bowls with Roasted Sweet Potato and Pear

These vibrant grain bowls are packed with color and flavor. Roasted sweet potato and pear are tossed in a savory-sweet Thai chili-soy glaze, then served over a bed of mixed grains with nutty edamame and tangy quick-pickled cucumbers. Pan-seared salmon adds protein, while fresh cilantro, scallions and crunchy peanuts finish the dish.

Perfect for a quick weeknight dinner, this bowl is both satisfying and refreshing. The combination of sweet, spicy and tangy elements makes every bite exciting. Customize with your favorite grains or add extra veggies.

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Ingredients

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit PearView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

4 ounce EdamameView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C) and adjust rack to middle position. Wash and dry all produce. Thinly slice cucumber into rounds. Quarter the lime. Peel and dice sweet potato into ½-inch pieces. Halve, core and dice pear into 1-inch pieces. Finely chop cilantro. Peel and finely chop ginger. Trim scallions, thinly slice separating whites and greens. Roughly chop peanuts.
2. In a small bowl, combine vinegar, 1 tablespoon hot water, 1 teaspoon sugar and a pinch of salt. Stir in cucumber slices. Set aside to quick-pickle. In another small bowl, combine edamame, a drizzle of olive oil, juice from half the lime and a pinch of salt. Set aside to marinate.
3. On a baking sheet, toss sweet potato and pear with a generous drizzle of cooking oil, salt and pepper. Roast until browned and tender, 15-18 minutes.
4. Meanwhile, in a third small bowl, whisk together sweet soy glaze, chili sauce, half the cilantro, 1 tablespoon water and juice from remaining lime. In a small pan over medium heat, melt butter. Add ginger, scallion whites and a pinch of salt; cook, stirring, until fragrant, 30-60 seconds. Stir in the soy-chili mixture; remove from heat. When sweet potato and pear are done, add them to the pan and toss to coat.
5. Massage the grain blend package to separate grains. Partially open and microwave until warmed through, 1½-2 minutes.
6. Divide grains among bowls. Top with sweet potato and pear mixture, pickled cucumber, marinated edamame and salmon (if using, cook separately: season salmon with salt and pepper, pan-sear in oil until cooked through, about 4 minutes per side). Garnish with remaining cilantro, scallion greens and peanuts.

Recipe Tips

FAQ

Can I use a different grain instead of the microwavable blend?

Yes, any cooked grain like quinoa, brown rice or farro works well.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat grains and sweet potato gently and add fresh garnishes.

Can I make this dish vegan?

Absolutely. Omit the salmon and use a vegan butter substitute or oil. The rest of the ingredients are plant-based.