Salmon & Sweet Potato Buddha Bowls
Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.Advertisement
Stir oil, harissa and salt together in a large bowl. Add sweet potato and toss to coat. Transfer to the prepared baking sheet and roast, stirring once, until almost tender, about 20 minutes. (Do not wash the bowl.)
Rub any remaining harissa mixture over the salmon pieces and add them to the baking sheet. Continue roasting until the sweet potato is tender and the salmon is just cooked through, 6 to 8 minutes more.
Meanwhile, stir spinach into the warm farro. Cover and let stand until the spinach has wilted. To assemble, divide the farro mixture and the roasted sweet potato between 2 bowls. Top each bowl with a piece of salmon.
To make ahead: Cook farro up to 2 days ahead and refrigerate. Heat in the microwave.
4 lean protein, 4 starch, 3 fat, 1/2 vegetable