Greek Salmon Crunchy Kale Veggie Bowl with Tzaziki

Greek Salmon Crunchy Kale Veggie Bowl with Tzaziki

I absolutely love greek food! Fresh and full of flavour this bowl is such an easy baked ‘sheet’ tray, (think, ‘cheat’ tray), which simplifies cooking without compromising on taste or texture. This low net high fibre healthy fat meal is bursting with goodness, loads of veg and is a real comfort bowl that will make you feel satiated and energised. The kale crisps up beautifully in the oven, which gives your bowl some texture and crunch. The Greek herbs add a depth of flavour, whilst my Tzaziki pairs perfectly giving the baked salmon and veggies a creamy zesty freshness! Feel free to switch out the salmon for whatever protein you prefer. 

Greek Salmon Crunchy Kale Veggie Bowl with Tzaziki ingredients

My tzaziki is dairy free, of course using my raw greek style fermented coconut yoghurt -recipe you can find HERE. I also have a coconut yoghurt recipe made with canned coconut you can find HERE. Making your own coconut yoghurt at home is so easy and I show you how you can create that authentic tangy yoghurt flavour via the production of lactic acid without the dairy. Lactic acid is a bi-product of bacterial fermentation and the probiotics they give off help to proliferate your good gut buddies in your microbiota. It is much more beneficial for your health to make your own coconut yoghurt without the stabilisers and sugars in store bought. It also makes for the most delicious tasting Greek tzaziki for this recipe. 

Greek Salmon Crunchy Kale Veggie Bowl with Tzaziki chopped ingredients

Greek Salmon Crunchy Kale Veggie Bowl with Tzaziki

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Recipe by Priscilla Soligo Course: Mains, Salads


  • 360g 2 Salmon Fillets, roughly cubed

  • 260g 2 Cups Zucchini, skin on, roughly cubed

  • 260g 2 Cups Red Capsicum, roughly cubed

  • 250g 1½ Cups Sweet Potato, skin on, roughly cubed

  • 140g 4 Cups Kale, packed and cut into chunky strips

  • 45g 3 Tbsps Avocado Oil, or Coconut oil

  • Generous pinch Unrefined Salt

  • 150g 1 Avocado, Sliced

  • 45g 2 Cups Salad Leaves

  • 1 x Recipe Greek herb seasoning mix

  • 1 x Recipe Tzaziki


  • Preheat the oven at 180C/ 356F.
  • In a small bowl, toss and coat sweet potato with 2 teaspoons of oil and ½ tsp Greek herb seasoning mix.
  • Transfer to a baking paper lined tray. Place into the oven at 180C/ 356F for 15 minutes.
  • Meanwhile, in a large bowl add kale and 1½ tbsps of oil and a generous pinch of salt. Combine and coat kale well using your hands.
  • On a prepared baking paper sheet lined oven tray, place salmon, zucchini and capsicum on top and coat with the remaining oil and 2 Tbsps of the Greek herb seasoning mix, Coat salmon and veggies using your hands.
  • Once sweet potato is finished in the oven (15 minutes) remove from oven and place onto the tray along with the salmon and veggies. Bake everything together at 180C/ 356F for 15 minutes. Place tray on stove top and remove kale. Set kale aside. Place tray back in the oven.
  • Bake everything for a further 10 minutes (25 mins total bake time).
  • To serve, place salad leaves on the bottom of a wide bowl. Add in the salmon and baked veggies separated creating a wheel of various colours along with avocado. Drizzle with the tzaziki and keep remaining tzaziki in a side bowl to enjoy more as needed.


  • Storage: Components may be stored separately in air tight sealed containers for up to 3 days in the fridge, except kale. Kale will become wet if stored in the fridge, so best to store on the counter top in an airtight sealed container. 

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Nutrition Facts

4 servings per container

  • Amount Per ServingCalories300
  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


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