Salmon Buddha Bowl
A vibrant, nourishing Salmon Buddha Bowl featuring fluffy brown rice, tender salmon, and fresh veggies, topped with soy sauce or tahini.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
- Diet: Pescatarian
Ingredients
Scale
- 1 cup brown rice
- 1 salmon fillet
- 1 cup mixed greens
- 1/2 avocado, sliced
- 1/2 cup cucumber, sliced
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon sesame seeds
- Soy sauce or tahini for dressing
Instructions
- Cook the brown rice according to package instructions.
- Season the salmon fillet with salt and pepper and grill or pan-sear it until cooked through, about 5-7 minutes per side.
- Layer the cooked brown rice in a large bowl.
- Top the rice with mixed greens, followed by sliced avocado, cucumber, and halved cherry tomatoes.
- Slice the cooked salmon and place it on top of the salad.
- Drizzle with olive oil and your choice of dressing—soy sauce or tahini—and sprinkle sesame seeds on top before serving.
Notes
Store leftovers separately in airtight containers. Rice and salmon best eaten within 2 days, veggies can last up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 60mg
Find it online: https://recypez.com/salmon-buddha-bowl-2/