Easy Miso Salmon Bowls

These Easy Miso Salmon Bowls are delicious, nutritious, and a great diabetic-friendly meal that is perfect for busy weeknights. With its simple ingredients and endless customisation options, this recipe is sure to become a staple in your healthy meal rotation.

miso salmon with red cabbage, quinoa sweet potato cubes and green vegetables in a bowl

I am always on the lookout for easy nutritious family meals and easy healthy nourish bowls like this easy miso salmon bowl is right up there as one of our favourites. It’s super easy to make (particularly with my couple of cheat shortcuts), it is bursting with a wonderful umami flavor, and it’s great for your blood sugar levels. Win-win-win!

What is a Nourish Bowl?

ingredients to build miso salmon nourish bowl

A nourish bowl, also known as a Buddha bowl, macro bowl, or bliss bowl, is a customizable meal designed to be well-balanced and nutrient-rich.  The beauty of nourish bowls lies in their flexibility.  They cater to a variety of dietary needs and preferences and they allow you to build a nutritious meal that the whole family will enjoy. 

Essentially you fill a large bowl with a colourful array of ingredients. Starting with complex carbs for energy, like quinoa or brown rice, then adding roasted, raw and cooked veggies for vitamins and fibre, lean protein like salmon, grilled chicken or tofu, topped with a delicious dressing to tie it all together.

The vibrant colours and textures are also a feast for the eyes and with the ability to prep ingredients in advance, nourish bowls are a lifesaver for busy schedules, offering a quick and convenient way to keep you feeling full and nourished

miso salmon bowls with dressing

Why this Miso Salmon Bowl is so Good

This easy dinner recipe ticks all the boxes for delicious diabetic-friendly eating and a well-balanced meal. Here are all the reasons why I love this salmon recipe and you will too:

  • Blood Sugar-Friendly: With slow-digesting carbs from sweet potatoes and quinoa, A sugar-free sauce and a balanced combination of ingredients this dish helps maintain stable blood sugar levels.
  • Full of Fiber – The sweet potatoes, Quinoa and vegetables are all packed with fibre, which slows down digestion and prevents blood sugar spikes.
  • Delicious – Miso paste is a fermented soybean paste that adds a salty, savoury “umami” flavour to the dish. It’s also a good source of probiotics, which can contribute to gut health – another win for diabetes management!
  • Heart-Healthy Omega-3s: Salmon is rich in omega-3 fatty acids, which are beneficial for heart health and reducing inflammation.
  • Nutrient-Packed: Packed with vitamins, minerals, and antioxidants from a variety of colourful veggies, this dish supports overall health and well-being.
  • Gluten-Free and Whole Foods: Made with wholesome, unprocessed ingredients, these bowls are suitable for gluten-free diets and promote whole-body wellness.

Ingredients for Miso Salmon Bowls

For the Nourish Bowls:

Merchant Gourmet Red & White Quinoa

  • Packed with protein and fibre, quinoa serves as the hearty base for our bowls.
  • Already conveniently cooked so you can use it just as it is

Sugar Snap Peas

  • These vibrant peas add a satisfying crunch and a boost of vitamins.

Cubed Sweet Potato

  • Rich in antioxidants and slow-digesting carbs, sweet potatoes are a diabetic-friendly alternative to regular potatoes.
  • I do often cheat and buy the prepared, cubed packets of sweet potato

Easy Pickled Red Cabbage (my recipe

  • Tangy and colourful, this homemade cabbage adds a delightful twist to the bowls.
  • All you need is red cabbage, vinegar, salt and a little xylitol

Edamame Beans

  •  A protein-packed powerhouse, edamame keeps you feeling full and satisfied.

Salmon Fillets

  • High in omega-3 fatty acids, salmon promotes heart health and reduces inflammation.

Mixed Leaf Greens

  • A selection of mixed leaves like rocket, spinach and watercress

For the Miso Dressing

  • White Miso Paste – Adds depth of flavour and a hint of umami.
  • Soy Sauce – Provides a savoury kick use tamari for a gluten-free option
  • Rice Wine – Adds a touch of sweetness and balances the flavours.
  • Rice Vinegar – Offers a tangy brightness to the dressing.
  • Sesame Oil – Infuses a nutty aroma and richness to the overall taste.

How to make Miso Salmon Bowls

An easy, gluten-free and wholesome blood sugar-friendly meal that ticks all the boxes for flavour, nutrition, and convenience. Follow my few shortcuts for a delicious mid-week meal ready in under 30 minutes

cubed sweet potato on a baking tray

Step 1

heat your oven to 400°F (200°C). While it’s heating, toss the cubed sweet potato with a tablespoon of sesame oil and soy sauce. Spread them out on a baking sheet in a single layer and roast for about 15 minutes, or until golden brown and tender.

unmixed miso dressing in a bowl

Step 2

Make the Miso dressing by adding all the ingredients into a small bowl and whisking. You can adjust the amount of each ingredient to your taste preference – add a touch more soy sauce for a saltier kick, or a squeeze of lemon or lime juice for a touch of freshness.

2 salmon fillets with miso dressing marinade

Step 3

Marinade the salmon filets with the miso glaze and set to one side

shredded red cabbage in a bowl with salt xylitol and red wine vinegar

Step 4

Slice the red cabbage and mix with the sweetener, salt and rice wine vinegar. Leave to one side, stirring occasionally

Click here for the full recipe for lightly Pickled Red Cabbage

part cooked sweet potato cubes with uncooked marinated salmon fillets on a sheet pan

Step 5

Remove the sweet potatoes from the oven and then place the marinated salmon fillets skin side down on the sheet pan. Cook for a further 12-15 minutes

Step 6

Whilst the salmon and potatoes are roasting, boil a pan of water then lightly cook the sugar snaps and edamame beans for 1-2 minutes from boiling.

Step 7

Now for the fun part! Assemble your bowls by dividing the cooked quinoa between two serving bowls. Top with roasted sweet potatoes, edamame, sugar snap peas, and pickled red cabbage. Nestle the cooked salmon on top and drizzle generously with the delicious miso sauce. Sprinkle with sesame seeds for an extra flavour and texture boost (optional).

assembled nourish bowl with miso salmon red cabbage, quinoa sweet potato cubes and green vegetables

Top Tips

For extra convenience use pre-cooked quinoa, I love the packets by Merchant Gourmet as there is nothing else added to them. I also use pre-prepared, cubed sweet potato to save a bit of peeling and chopping.

This recipe is a fantastic meal prep option as it can be enjoyed either hot or cold. Simply cook the salmon, quinoa, and sweet potatoes ahead of time and store them in separate airtight containers in the fridge. Then, when you’re ready for a quick lunch or dinner, assemble your bowls with the prepped ingredients and fresh veggies.

Make the dressing ahead of time and store it in the fridge for up to a week. It makes a great grab-and-go salad dressing for in the week

If you have time (or remember) marinade the salmon fillets in the miso dressing for 30 minutes or longer before cooking. This infuses the fish with even more savoury, umami goodness. You can also use red miso paste for this recipe.

Variations to this Salmon Miso Bowl Recipe

Here are a few common questions and suggestions or ways you can adapt this delicious bowl of goodness:

  • Can I use a different type of fish instead of salmon? Yes, Cod or haddock cook like salmon and works wonderfully with the miso dressing. For tofu, simply cube it, toss it with the marinade and pan-fry until golden brown and crispy.
  • Are there any alternative vegetables I can use in place of sugar snap peas? Roast some broccoli florets or sliced red bell peppers alongside the sweet potatoes. Sauteed kale or shredded Brussels sprouts are also wonderful additions.
  • While this recipe shines as a bowl creation, the miso dressing and salmon combo are incredibly versatile. Try serving the miso-glazed salmon over a bed of rice or cauliflower rice for a different texture. You can even use the leftover dressing as a marinade for chicken or tofu.
  • If you want to add even more delicious vegetables to this meal then serve it with a crispy vegetable stir-fry or a refreshing cucumber salad.
miso salmon with red cabbage, quinoa sweet potato cubes and green vegetables in a bowl

Diabetes Note

This Easy Miso Salmon Bowl balances deliciousness with blood sugar control. Lean protein from the salmon keeps you satisfied, while fibre-rich sweet potatoes and quinoa slow digestion to prevent spikes. Miso paste adds savoury depth and is a fermented food, potentially promoting gut health – another perk for diabetes management. With minimal carbs and simple ingredients, this recipe is a tasty blood sugar-friendly choice for busy weeknights.

Carb Counting

The overall carb count for this Salmon bowl based on the ingredients we would count for is calculated as follows:

  • 250g Packet of Merchant Gourmet Red & White Quinoa = 77.5g of carbs
  • 350g Cubed Sweet Potatoes = 74.5g of carbs

I simply divided the Quinoa & Sweet Potatoes between the 2 bowls

39 + 37 = 76g of carbs per Miso Salmon Bowl

For more tips and help with carb counting, make sure to read MASTERING CARB COUNTING: A TYPE 1 MUM’S GUIDE 

Please note this carb count amount per portion is based on the standard ingredients listed above and may differ depending on what you use and how much you choose to eat.

If you enjoyed this article then leave a star rating and comment below. I would love to hear from you!

Don’t forget you can also FOLLOW ME on Instagram, Facebook and Pinterest. Click below to connect with me

Easy Miso Salmon Bowls

Easy Miso Salmon Bowls

Recipe by Michelle

Easy Miso Salmon Bowls! A Weeknight wonder for busy people & diabetes management. Simple, customisable, delicious & blood sugar friendly!

Course: MainCuisine: British, AsianDifficulty: Easy
5.0 from 1 vote
Servings

2

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 350 g 350 sweet potato, peeled & cubed

  • 2 2 salmon filets

  • 250 g 250 cooked quinoa

  • 60 g 60 shredded red cabbage

  • 2 tbsp 2 rice vinegar

  • 1 tsp 1 xylitol

  • 120 g 120 frozen edamame

  • 150 g 150 sugar snap peas

  • 80 g 80 mixed leaves

  • For the Dressing
  • 2 tbsp 2 white miso paste

  • 4 tbsp 4 soy sauce or tamari

  • 1 tbsp 1 rice wine (shaohshing)

  • 1 tbsp 1 rice vinegar

  • 1 tsp 1 sesame oil

Directions

  • Preheat your oven to 400°F (200°C). While it’s heating, toss the cubed sweet potato with a tablespoon of sesame oil and soy sauce. Spread them out on a baking sheet in a single layer and roast for about 15 minutes, or until golden brown and tender.
  • Make the Miso dressing by adding all the ingredients into a small bowl and whisking. You can adjust the amount of each ingredient to your taste preference – add a touch more soy sauce for a saltier kick, or a squeeze of lemon or lime juice for a touch of freshness.
  • Marinade the salmon filets with half of the miso dressing. 
  • Slice the red cabbage and mix with the sweetener, salt and rice wine vinegar. Leave to one side, stirring occasionally
  • Remove the sweet potatoes from the oven and then place the marinated salmon fillets skin side down on the sheet pan. Cook for a further 12-15 minutes
  • Whilst the salmon and potatoes are cooking boil a pan of water then lightly cook the sugar snaps and edamame beans for 1-2 minutes from boiling.
  • Assemble your nourish bowls by dividing the leaves and cooked quinoa between two serving bowls. Top with roasted sweet potatoes, edamame, sugar snap peas, and pickled red cabbage. Nestle the cooked salmon on top and drizzle generously with the remaining miso sauce.
    Sprinkle with sesame seeds for an extra flavour and texture boost (optional).

Equipment

Tips and Notes

  • For extra convenience use pre-cooked quinoa, I love the packets by Merchant Gourmet as there is nothing else added to them. I also use pre-prepared, cubed sweet potato to save a bit of peeling and chopping.
  • This recipe is a fantastic meal prep option as it can be enjoyed either hot or cold. Simply cook the salmon, quinoa, and sweet potatoes ahead of time and store them in separate airtight containers in the fridge. Then, when you’re ready for a quick lunch or dinner, assemble your bowls with the prepped ingredients and fresh veggies.
  • If you have time (or remember) marinade the salmon fillets in the miso dressing for 30 minutes or longer before cooking. This infuses the fish with even more savoury, umami goodness. You can also use red miso paste for this recipe.
  • Diabetes Note – This Easy Miso Salmon Bowl balances deliciousness with blood sugar control. Lean protein from the salmon keeps you satisfied, while fibre-rich sweet potatoes and quinoa slow digestion to prevent spikes. 76g of countable carbs per bowl.
Michelle Rorke avatar

AUTHOR

Leave a Reply

Your email address will not be published. Required fields are marked *