Quinoa Bowl with Salmon, Zucchini and Sweet Potatoes

Preparation

• Avocado Sauce

  • In a blender or a small food processor, purée the avocado, water, mayonnaise and lemon juice until smooth. Season with salt and pepper. Set aside.

• Bowl

  • With the rack in the middle position, preheat the oven to 425°F (220°C).
  • On a non-stick baking sheet, or a baking sheet lined with a silicone mat, combine the potatoes with 2 tbsp (30 ml) of the oil. Season with salt and pepper.
  • Roast for 15 minutes or until tender and lightly browned. Let cool.
  • Meanwhile, in a pot of salted boiling water, cook the quinoa until tender, about 15 minutes. Drain and transfer to a bowl. Add the lemon zest and 1 tbsp (15 ml) of the oil. Season with salt and pepper. Set aside.
  • In a large non-stick skillet over medium-high heat, cook the salmon in 1 tbsp (15 ml) of the oil for 6 to 8 minutes, turning the fish over halfway through, or until the desired doneness. Season with salt and pepper. Set aside on a plate lined with paper towel.
  • In another bowl, combine the zucchini, lemon juice and remaining oil. Season with salt and pepper. Let marinate for 5 minutes.
  • Divide the potatoes, quinoa, salmon, zucchini, spinach and cherry tomatoes among four bowls. Garnish with the avocado sauce and spicy mayonnaise, to taste. Sprinkle with the pumpkin seeds.