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Ingredients
- ¾ cup (140g) uncooked brown rice
- 2 salmon fillets (120g/4.2 oz. each)
- 1 tbsp. olive oil
- 1 carrot, peeled & grated or julienned
- 1 cup (70g) red cabbage, shredded
- 1 avocado, sliced
- salt & pepper
For the sesame kale:
- 2 tsp. sesame oil
- 1 tbsp. tamari
- 1 tbsp. sesame seeds
- 2 cups (130g) kale, chopped, stems removed
To serve:
- 2 servings of Tahini Buddha Bowl Dressing
Prep Time:
10
Minutes
Directions
Cook Time:
15
Minutes
- Cook the rice according to instructions on packaging.
- Heat oven to 375°F (190°C). Prepare an oven proof tray lined with tin foil. Place salmon in the middle of the foil, season with salt and pepper and drizzle over a tablespoon of olive oil. Bake the salmon in the oven for 15-20 minutes, until the salmon is cooked through at the thickest part.
- In the meantime, prepare the raw vegetables: carrot; cabbage; and avocado and kale.
- Toast the sesame seeds in a dry frying pan, then add the shredded kale leaves to the pan along with the sesame oil. Sauté over medium heat for 2-3 minutes until kale has wilted. Add the tamari and turn down the heat, continuing to cook for a further minute.
- To assemble, divide the cooked rice, raw vegetables, and sesame kale between two bowls. Top each bowl with half avocado and a salmon fillet. Drizzle with the Tahini Buddha Bowl Dressing and serve.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
