Rainbow Salad Buddha Bowl
Serves
2
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
¾ cup (140 g) uncooked brown rice
2 salmon fillets (120 g/4.2 oz each)
1 tbsp extra virgin olive oil
1 carrot, peeled, grated (or julienned)
1 cup (70 g) red cabbage, shredded
1 avocado, sliced
salt and pepper, to taste
For the sesame kale:
2 tsp sesame oil
1 tbsp tamari
1 tbsp sesame seeds
2 cups (130 g) kale, chopped, stems removed
2 tsp sesame oil
1 tbsp tamari
1 tbsp sesame seeds
2 cups (130 g) kale, chopped, stems removed
Nutrition
(Per Serving)
Calories
465
Fats
25 g
Protein
22 g
Carbs
42 g
Instructions
- Cook rice according to package instructions.
- Preheat oven to 375°F (190°C). Line baking tray with tin foil. Place salmon in middle of foil, season with salt and pepper, and drizzle 1 tablespoon olive oil. Bake salmon for 15 to 20 minutes, until thickest part is cooked through.
- Toast sesame seeds in dry frying pan. Remove and set aside. Add shredded kale leaves and sesame oil to pan. Sauté over medium heat for 2 to 3 minutes to wilt kale. Add tamari, reduce heat, and cook for 1 minute.
- To assemble, divide cooked rice, raw vegetables, and sesame kale between two bowls. Top each bowl with half avocado and one salmon fillet. Drizzle Tahini Buddha Bowl Dressing (see original recipe) and serve.