This colorful bowl is a vibrant mix of nourishing ingredients, rich in key nutrients for fertility. With choline from eggs, DHA from salmon, zinc from pumpkin seeds, and a rainbow of antioxidants from fresh vegetables, it’s a simple, feel-good way to enjoy foods that naturally encourage wellness and balance — while tasting absolutely delicious.
Ingredients
- 2 wild-caught salmon fillets (about 4–6 oz each)
- 2 eggs
- 4 cups mixed leafy greens
- 1 cup roasted sweet potatoes, diced
- 1 avocado, sliced
- 1/2 cup sauerkraut or other fermented vegetables
- 1/2 cup quinoa, cooked
- Sprinkle of pumpkin seeds (pepitas)
- Chopped fresh herbs like parsley or dill (optional)
Dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp raw apple cider vinegar
- 1 tbsp fresh lemon juice
- Sea salt and black pepper to taste
Instructions
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Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss diced sweet potatoes in a little olive oil, salt, and pepper. Roast for about 25 minutes, until golden and tender.
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Prepare the Salmon: While the potatoes are roasting, season salmon with salt, pepper, and a drizzle of olive oil. Bake in the oven or on the grill for about 12–15 minutes (depending on thickness) until cooked through but still moist.
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Soft-Boil the Eggs: Bring a small pot of water to a gentle boil. Add the eggs and cook for 7-8 minutes for a soft yolk. Remove and immediately place into an ice water bath to stop the cooking. Peel carefully.
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Assemble the Bowls: In two large bowls, arrange the leafy greens, roasted sweet potatoes, quinoa and avocado slices. Add the salmon fillet and the soft-boiled egg (sliced in half). Top with sauerkraut.
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Dress It Up: Whisk together olive oil, apple cider vinegar, and lemon juice. Drizzle over the bowls. Garnish with a sprinkle of pumpkin seeds and fresh herbs if desired.
