Cooked Salmon & Roasted Sweet Potato Buddha Bowl

METHOD

Step 1

Toss diced sweet potato in oil, then place onto an oven tray lined with baking paper and season with salt flakes. Roast in a pre-heated oven of 200°C for for 35 mins or until lightly golden and soft in the centre. Remove from oven and allow to cool before serving.

Step 2

Meanwhile, prepare dressing. Combine ingredients together in a small bowl and set aside.

Step 3

Assemble poke bowls; place 1 cup cabbage on the base of each serving bowl. Arrange vegetables in small attractive groups on top of the cabbage in a circular design around the bowl. Finish each poke bowl with a portion of Tassal Cooked Tassie Salmon and drizzle with a little dressing. Serve with extra dressing in a small jug on the side and enjoy!

Ingredients:

150g Tassal Cooked Tassie Salmon, Natural, skin removed (previously known as Hot Smoked Salmon)
1 carrot, peeled & julienned
2 cups cabbage, finely shredded
1 avocado, peeled & sliced
2 cups small broccoli florets, blanched
4 radishes, shaved
¼ small red onion, finely slithered
fresh watercress leaves, to garnish (optional)
1 small sweet potato, peeled and diced into 2cm cubes
1 tbsp oil

Dressing:
5 Tbsp Kewpie mayonnaise
1 Tbsp rice vinegar
1-2 tsp sugar
½ tsp salt
1 tsp sesame oil
1 tsp sesame seeds