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Kicking Monday off with this fresh Roasted Sweet Potato and Salmon Soba Noodle Bowl.

Roasted Sweet Potato and Salmon Soba Noodle Bowl | halfbakedharvest.com @hbharvest #healthy #bowls #salmon #quick #easy

Hey, hi! Happiest Monday to everyone!

I have to say, I’m sad to see the weekend go, as it was one of the best ever, and filled with a lot of good things.

After the excitement of Friday’s news of my brother confirming his spot on the US Olympic Snowboard team, the weekend was pretty much spent making travel plans for Korea…and talking about Korea. My mom has been working in a fury to get everything booked and organized (thank god for my mom, she’s like superwoman, just sayin’). Me, my siblings, my parents, some girlfriends, my cousins (and a girlfriend and boyfriend), and maybe an aunt and uncle, are all heading to South Korea. It’s like A LOT of people to be traveling around the world with, but not one of us is going to miss this.

So, the Gerard’s are headed to Korea! Whoop. Whoop. 

Nothing is really as exciting as Olympic talk, but the rest of the weekend was still pretty great. Spent some time cooking and writing in an effort to try to get ahead on work before this coming week, but took Saturday night off to hang with Asher. We hit up the the nail solon (or the spa as she calls it) for her mani + pedi that I got her for Christmas this year, and then came back to my house to make chocolate chip pancakes and watch Gilmore Girls.

You know something? Chocolate chip pancakes + Gilmore Girls + Asher’s giggles…truly my favorite way to spend a Saturday night…and no matter how old I get, I don’t think this will ever change. Fingers crossed that Asher’s teenage self will feel the same way in a couple of years.

Roasted Sweet Potato and Salmon Soba Noodle Bowl | halfbakedharvest.com @hbharvest

Roasted Sweet Potato and Salmon Soba Noodle Bowl | halfbakedharvest.com @hbharvest

Anyway, after the very grey and snowy Saturday (loving the snow), today I’m welcoming all the fresh colors of this bowl with open arms…and preparing for a busy week.

Meaning, I’m going to need plenty of healthy, colorful bowls like this to keep my energy high.

I can’t tell you guys how much I love creating recipes like this loaded bowl. It’s layered with fresh flavors and there’s simply nothing boring about it.

And you know? It’s pretty easy too. I mean, it’s not a five ingredient recipe, but it’s an under an hour, healthy recipe, that’s probably going to take your Monday from boring to fun…and yummy.

Not sure about you guys, but that’s definitely something I’m down for.

Originally, this recipe started out as just a noodle bowl, but then the weather turned super bitter cold and the idea of adding steaming hot broth just sounded way too good.

I didn’t want to make full on soup because for whatever reason a salmon soup just sounds really weird to me, but I loved the idea of my soba noodles swimming in a light brothy liquid. So I did something in between a soup and noodle bowl and ended up with this soupy…ish noodle bowl.

It’s the perfect balance of noodles broth, veggies, and salmon and it’s delicious. Obviously.

Roasted Sweet Potato and Salmon Soba Noodle Bowl | halfbakedharvest.com @hbharvest

The secret to this recipe is all in the homemade chili sauce. It’s a combo of sesame oil, ginger, garlic, chilies, and a touch of honey to keep it sweet. The sauce is tossed with the veggies and salmon just before roasting, which allows for everything to caramelize in the oven.

The veggies and salmon all get cooked up on one sheet pan, and while that’s happening you’ll prepare the noodle portion of your bowl.

I used soba noodles for my bowls because I love pairing them with salmon. That said, you can also use rice noodles or even regular old pasta. Hey, I always say use what you love…or what you have on hand!

When everything has finished cooking, arrange the sweet potatoes, bok choy, salmon, and noodles in bowls and then ladle the hot broth over top. Finish with a sprinkle of herbs and sesame seeds.

And DONE. And YUM.

Simple, quick, easy, healthy!

Also, this is the perfect recipe to meal prep with. Just roast your veggies and salmon as directed, and cook your noodles. Store everything in the fridge (together or separated, it doesn’t matter) and then pack up for lunch (skipping the broth part). Or rewarm as an easy, no hassle, no mess dinner (I’d add the broth if you’re making for dinner).

Roasted Sweet Potato and Salmon Soba Noodle Bowl | halfbakedharvest.com @hbharvest

Roasted Sweet Potato and Salmon Soba Noodle Bowl

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories Per Serving: 1689 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Preheat oven to 425 degrees F.
    2. On a large rimmed baking sheet, combine the sweet potatoes, olive oil, and a pinch each of salt and pepper. Toss well to evenly coat. Place in the oven and roast for 20 minutes.
    3. To make the chili sauce. Combine the sesame oil, ginger, garlic, lime juice, 2 tablespoons soy sauce, honey, and chili paste in a glass jar. Shake to combine. 
    4. Remove the sweet potatoes from the oven. Arrange the salmon and bok choy around the potatoes. Spoon half of the chili sauce over the salmon. Transfer to the oven and roast for 10-15 minutes or until the salmon has reached your desired doneness. Spoon the remaining chili sauce over the veggies and salmon, gently tossing to combine. 
    5. Meanwhile, cook the soba noodles according to package directions. Drain. In a pot, bring the broth, rice vinegar, and remaining tablespoon of soy sauce to a boil over high heat. Keep warm.
    5. To serve, divide the noodles, roasted veggies, and salmon among bowls. Ladle the broth over top. Garnish with sesame seeds and herbs. Enjoy!

Notes

This is the perfect recipe to meal prep with. Just roast your veggies and salmon as directed and cook your noodles. Store everything in the fridge (together or keep separated, it doesn't matter) and then pack up for lunch (skipping the broth part) or rewarm as and easy no hassle, no mess dinner (i'd add the broth if you are making for dinner). 
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Roasted Sweet Potato and Salmon Soba Noodle Bowl | halfbakedharvest.com @hbharvest

Monday dinner done right.

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Comments

    1. Hey there,
      You will want to use 12 ounces of dry noodles. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  1. 3 stars
    The sweet potatoes turned out really nice. However, (sadly) I do agree that the flavors in the dish were too mellow for my liking. I also wasn’t a fan of the broth, but the chili sauce was tasty on its own.

  2. 2 stars
    Was so intrigued by this recipe but was not impressed. I had to mess with the chili sauce to make it more potent by adding much more garlic, ginger, chili sauce, honey, and soy sauce. The broth though was not save-able. I only added half the amount of vinegar but the broth just tasted like vinegar water. Even adding brown sugar, lime, and more soy sauce couldn’t save it. The only part I liked was the roasted veggies and fish but then any recipe would work for that….

    1. Hi Sam! I am sorry this did not turn out as expected! Please let me know if there are any questions I could help you with! xTieghan

  3. 4 stars
    This was great! The store was out of salmon (whaaaat?) so I used shrimp instead and it came out super tasty still. Skipped the broth when reheating my leftovers, I’ll need to re-try this again with the salmon some time!

  4. 5 stars
    I made this today for the first, and Im actually writing this while eating, but this couldnt wait.
    THIS. IS. AMAZING. Ive made it without the soup and the noodels because I forgot to buy them (ups), but even without it, its soo good. I cant wait to make it properly with everything. and, I made everyone jealous by sending them pictures! So, my amazing food is getting cold, so Im going to get back to enjoying.
    Lots of love from a greek girl living in Germany

  5. 4 stars
    I’ve made this twice and the flavor profile is spot on! The sweet potatoes balance the nice spice of the chili sauce and the rice vinegar adds just the right amount of acid to the broth. However, if serving the way described, while it makes for a definite Instagram-worthy pic, I have to say it’s hard to eat. It might just be that my bowls aren’t wide enough, but I find it difficult to cut up the box choy, flake off the salmon, etc. all in the bowl. So, next time I’ll do all the cutting and flaking before placing everything in the bowl. But it’s definitely delicious and now has a permanent place in my recipe rotation, as do so many of your recipes. Keep them coming! You’re so talented! Would love to visit your studio sometime if you accept visitors. (I’m just down the hill in Denver.) 😉

  6. 5 stars
    First, I love your blog and gave your cookbook to a handful of my favorites last Christmas. I live in Denver and enjoy reading about your very cool family’s beautiful mountain life. I make one of your recipes at least weekly which is a lot considering that I have 3 little kids.

    Second, this recipe sounds delicious as is but I did a little “use what you have dinner” with this as a guide and I love how it came together. Thanks for the inspiration! I used curly kale for my greens and roasted it until slightly crispy after an olive oil massage. For the noodles, I subbed rice ramen and I also used honey smoked salmon and just warmed it up. Yum! Next time, I look forward to following it more closely. ?

    Lastly, GO RED! Super cool.

  7. 5 stars
    Just made this for dinner – the PERFECT weeknight January meal! So much flavor. Thanks for another great recipe Tieghan!

  8. I’m in love with your food! And all of your photos are absolutely gorgeous! I come to your blog to find inspiration and fresh ideas. Thanks for all your time and effort for sharing these fabulous recipes. Also – congrats to your brother for his spot on the US Olympic Snowboard team. How exciting!