Ingredients
Scale
- 1/3 cup plain Greek yogurt (or mayonnaise)
- 4 Tbsp sweet chili sauce
- 2 tsp sriracha
- 1 Tbsp avocado oil (for cooking)
- 1 lb salmon filet (chopped into bite-sized chunks)
- 1/2 cup coconut aminos
- 1 Tbsp rice vinegar
- 2 large cloves garlic (minced)
- 1 tsp sriracha (optional)
- 2 tsp toasted sesame oil (optional)
- 1 Batch Asian Cucumber Salad
- 3 cups cooked brown rice
- 1 large head broccoli (chopped into florets)
- 1 large ripe avocado (sliced)
Instructions
- Prepare the cucumber salad by mixing all the ingredients in a small bowl. Let it sit for at least 15 minutes, ideally one hour for more flavor.
- Cook the rice following package instructions.
- While the rice cooks, make the bang bang sauce by mixing the yogurt, sweet chili sauce, and sriracha in a small bowl. Refrigerate until needed.
- Cook the broccoli by steaming, sautéing, or roasting.
- Cook the salmon bites in a skillet over medium heat until crispy and golden brown.
- Build the bowls by placing 1 cup of cooked rice at the bottom, topping with salmon bites, sautéed broccoli, cucumber salad, and avocado slices. Drizzle with the bang bang sauce.
Notes
Store leftovers in an airtight container in the refrigerator. Keep salmon, rice, and sauce separate from cucumber salad and avocado to maintain freshness.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Paleo
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
Keywords: salmon, healthy bowl, quick dinner, meal prep, Asian flavors