Longevity Glow Bowl with Pan-Seared Salmon & Turmeric-Tahini Drizzle

Ingredients

• 8 oz Wild Salmon Fillets
• 1/4 cup Farro
• 6 oz Purple Sweet Potato
• 1.5 cups Broccoli Florets
• 2 cups Kale
• 1/4 Red Onion
• 1/2 Avocado 1/2 Avocado
• 2 tbsp Pumpkin Seeds
• 2 tbsp Olive Oil
• 1.5 tbsp Lemon Juice
• 1.5 tbsp Tahini
• 1 tbsp Low-Sodium White Miso Paste
• 1 tsp Fresh Ginger
• 1/2 tsp Ground Turmeric
• 1 clove Garlic
• 2-3 tbsp Water
• Pinch Black Pepper

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cook the farro: Rinse farro under cold water. In a small saucepan, combine farro with 3/4 cup water (or vegetable broth for more flavor, adjust sodium if using broth). Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until tender and water is absorbed. Fluff with a fork.
3. Prepare vegetables for roasting: On the lined baking sheet, toss the diced purple sweet potato and broccoli florets with 1 tablespoon of olive oil, a pinch of black pepper. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
4. Prepare the Turmeric-Tahini Drizzle: In a small bowl, whisk together tahini, low-sodium white miso paste, grated ginger, ground turmeric, minced garlic, and fresh lemon juice. Gradually add 2-3 tablespoons of water, whisking until smooth and pourable. Season with a pinch of black pepper.
5. Cook the salmon: While vegetables are roasting, pat salmon fillets dry. Season lightly with black pepper. Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Place salmon fillets skin-side down (if applicable) and sear for 4-5 minutes, then flip and cook for another 3-4 minutes, or until cooked through to your desired doneness.
6. Sauté kale and red onion: In the same skillet (or a separate one if needed), add the sliced red onion and sauté for 2-3 minutes until softened. Add the chopped kale and sauté for another 2-3 minutes until wilted. You may add a tiny splash of water if needed to prevent sticking.
7. Assemble the bowls: Divide the cooked farro, roasted sweet potato, roasted broccoli, sautéed kale and onion, and pan-seared salmon between two serving bowls. Top each with half of the sliced avocado and pumpkin seeds. Drizzle generously with the Turmeric-Tahini Drizzle.
8. Serve immediately and enjoy your nourishing longevity bowl!

Nutrition (per serving)