Ingredients (2 Servings)

1 cup cooked quinoa (fiber-rich, helps balance estrogen)

2, 4-6 oz salmon fillets

1 medium sweet potato, cubed

1 cup broccoli florets

1 cup Brussels sprouts, halved

1 cup kale or spinach

1 tablespoon olive oil

1 teaspoon turmeric (anti-inflammatory)

1 teaspoon garlic powder

1 teaspoon smoked paprika

Pinch of sea salt & black pepper

For the Tahini Dressing:

2 tablespoons tahini

Juice of ½ lemon

1 teaspoon apple cider vinegar

1 teaspoon maple syrup or honey

2–3 tablespoons warm water (to thin)

Directions

Prepare quinoa according to package instructions (about 15 minutes). Fluff with a fork.

Roast veggies: Toss sweet potato, broccoli, and Brussels sprouts with olive oil, turmeric, garlic powder, paprika, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes until golden.

Prepare salmon: While the veggies are roasting, season the salmon with lemon, garlic, and a touch of olive oil. Add to the oven with the veggies, roasting for 15-18 min, or until the salmon reaches an internal temp of 145°F.

Make dressing: Whisk together tahini, lemon juice, vinegar, maple syrup, and water until smooth and creamy.

Assemble bowl: Layer quinoa at the base, add roasted veggies, fresh kale/spinach, salmon, and drizzle generously with tahini dressing.

Why It’s Fibroid-Friendly

Quinoa & leafy greens → fiber + magnesium to regulate estrogen levels.

Cruciferous veggies (broccoli, Brussels sprouts, kale) → support liver detox & estrogen metabolism.

Turmeric & garlic → reduce inflammation.

Tahini (sesame seeds) → rich in lignans, which may help balance hormones naturally.

Why: Rich in omega-3 fatty acids, which reduce inflammation and support hormone balance.