Leftover Salmon Veggie Bowl
Ingredients
- leftover salmon
- Japanese sweet potatoes
- 1/2 avocado
- tomatoes
- zucchini
Preparation
Roast Japanese sweet potatoes at 400°F for 40 minutes on each side.
Cook zucchini chips in avocado oil until crispy
Assemble the bowl by combining leftover salmon, roasted sweet potatoes, sliced avocado, chopped tomatoes, and zucchini chips
