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Ingredients

Adjust Servings:
For the Salmon
1lb Salmon
1 tsp Salt
1 tsp Pepper
1 tbs Olive Oil
1 tbs Lemon Juice
For the Bowl
1 cup, steamed Forbidden Rice
1/4 head, chopped thin Red Cabbage
2 cups, chopped Kale
1, peeled and spiralized Carrot
1/2 cup, halved Cherry Tomatoes
1,sliced thin Cucumber
1,sliced thin Avocado
For the Sauce
1 Garlic Clove
1/3 cup Tahini
1/4 cup Water
1" Ginger Root
1/2 tsp Salt
Pinch Pepper
2 tbs Lemon Juice
1/4 tsp Cayenne Pepper

Ginger Tahini Salmon Bowl with Black Rice

Simple roasted salmon filet in a bowl that feels like a day at the beach with spa cucumbers, black "sand", and cool avocado.

Ingredients

  • For the Salmon

  • For the Bowl

  • For the Sauce

Directions

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I am in food bowl heaven right about now.

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And this easy, crazy delicious AND healthy (of course) bowl I have for you.

I have had a travel bug for a while now and I have black sand beaches on the brain. And tropical places. And since it’s like stupid cold-as-balls outside. It’s only natural for me to want tropical flavors.

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Which gave me the idea for a beachy recipe like this one!

We have

Fresh baked salmon- the surf, which has been simply seasoned with a little lemon juice and olive oil plus some s&p love

Roasted Cherry tomatoes- for that fun beach ball love. And the flavor is SO SO good

Thin cucumber slices-makes me think of spa days

Sautéed purple cabbage and kale- because it’s a must!

Spiralized carrots-for some more fun crunch

Black rice- the sand and so much flavor

Sliced avocado-because you can’t go wrong with this healthy fat

A ginger tahini sauce to go on top!

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This bowl is PACKED and just the way I like it. I don’t know about you, but food that is all together in a bowl like this just tastes better!

And don’t even get me started on how STUFFED I was after DEVOURING this bowl. Even Jake, who isn’t much of a salmon guy loved it!

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Steps

1
Done

Prepare the salmon

Preheat oven to 375

2
Done

Line a baking sheet with parchment paper

Place salmon and tomatoes on baking sheet

3
Done

Season salmon with oil, salt, pepper, and lemon juice

4
Done

Drizzle 1 tbs of olive oil over tomatoes and season with salt and pepper

Bake in oven for 15-20 minutes, or until salmon is cooked through

5
Done

Chop the veggies!

While salmon is cooking, prep the bowl ingredients: chop cabbage and kale, spiralize the carrot, slice cucumber and avocado.

6
Done

Steam the rice

7
Done

In a small skillet, quickly saute the cabbage and kale in 1 tsp oil for 3 minutes

8
Done

In a food processor, blend all ingredients for sauce until smooth.

9
Done

To Serve

Assemble the bowls!

Divide rice among 4 bowls, top with salmon filets, arrange your veggies, and top with tahini sauce!

Amanda

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