Rainbow Salmon Bowl with Roasted Carrots, Zucchini, Sweet Potatoes & Edamame

Overview

This bowl is basically a sunset you can eat — warm colors, fresh textures, and flavors that feel both nourishing and exciting. The roasted rainbow carrots bring natural sweetness, the zucchini gets perfectly tender in the oven, and the edamame adds that bright pop of green protein. Everything sits on a base of flaky salmon that feels rich without being heavy. What I love most is how balanced it all feels. The veggies are caramelized and colorful, the salmon is buttery and savory, and when you put it all together, it tastes like something you’d get from a trendy health‑food café. It’s simple, vibrant, and one of those meals that makes you feel good the second you sit down to eat it. And everything you've heard about eating the rainbow, this is it!

Ingredients

• 2 salmon fillets

• 2 cups rainbow carrots, sliced

• 1 large purple sweet potato

• 1 medium zucchini, sliced into half‑moons

• 1 cup shelled edamame (steamed or thawed if frozen)

• 1 tablespoon Bono Unfiltered Italian Extra Virgin Organic Olive Oil

• 1 teaspoon Trader Joe's Spices of the World California Garlic Powder (leave out if you are eating Low FODMAP)

• Salt and pepper, to taste

• Optional toppings: sesame seeds, lemon wedges, green onions

Directions

1. Preheat the oven to 400°F.

2. Prep the veggies: Spread the rainbow carrots and zucchini on a baking sheet. Drizzle with olive oil, then sprinkle with garlic powder, paprika, salt, and pepper. Toss to coat.

3. Roast the veggies: Bake for 20–25 minutes, stirring halfway through, until the carrots are tender and the zucchini is lightly golden.

4. Cook the salmon: Season the salmon with salt and pepper. Place it on a separate baking sheet (or push the veggies aside if there’s room) and bake for 12–15 minutes, or until it flakes easily with a fork.

5. Warm the edamame:  Boil water, add the edamame, boil for about 5 minutes

6. Assemble the bowl: Add the salmon (flaked or whole) to your bowl, then layer on the roasted carrots, zucchini, and edamame.

7. Finish with toppings: Add sesame seeds, green onions, or a squeeze of lemon if you want extra brightness.

8. Serve warm: The mix of roasted veggies and tender salmon is best right out of the oven.