Salmon teriyiaki buddha bowls
Salmon teriyaki Buddha bowls are a wholesome, flavorful meal packed with vibrant ingredients and balanced nutrition. These bowls are not only visually appealing but also offer a perfect mix of protein, fiber, and healthy fats. Ideal for meal prep or a quick dinner, salmon teriyaki Buddha bowls are a satisfying, nourishing way to enjoy a well-rounded meal that’s both delicious and good for you.
Ingredients
- 1 cup brown rice
- ½ cup quinoa
- 2 sweet potatoes about 500 grams
- 4 x 125 grams salmon fillets without skin or bones
- 2 spring onions sliced
- 1 cup red cabbage shredded
- 1 cup sweetcorn
- 1 cup edamame peeled
- 2 tsp sesame seeds for sprinkling optional
- 2 limes to serve
For the teriyaki sauce
- 3 Tbsp soy sauce
- 3 Tbsp sweet chilli sauce
- 3 Tbsp Mirin sweet Japanese rice wine
- 1 Tbsp honey
- 60 ml orange juice
- ½ tsp corn flour
- 2 Tbsp ginger grated
- 2 garlic cloves smashed
- ½ tsp black pepper
Instructions
- Rinse the brown rice and quinoa well. Cook the rice according to the package instructions and cook the quinoa in plenty of salted water for about 15 minutes, until tender. Drain and set aside.
- Peel the sweet potatoes and cut them into small cubes. Arrange them on a baking tray lined with parchment paper, drizzle with a little olive oil, season with salt and pepper, and roast in a preheated oven at 200°C (400°F) for about 25–30 minutes, until tender and lightly golden.
- To make the teriyaki sauce, place all the ingredients in a small saucepan and mix well. Heat over medium heat, stirring continuously, until the sauce starts to thicken and becomes glossy. Allow it to cool slightly.
- Place the salmon fillets on a baking tray and generously brush them with the teriyaki sauce. Bake at 200°C (400°F) for about 12–15 minutes, depending on their thickness, brushing them again with the sauce halfway through cooking. For a more caramelised finish, place them under the grill (broiler) for 1–2 minutes at the end.
- Blanch the edamame for a few minutes, then drain. Prepare the remaining vegetables.
- Divide the brown rice and quinoa between four bowls. Add the roasted sweet potatoes, red cabbage, sweetcorn and edamame. Place the salmon on top and drizzle with the remaining teriyaki sauce. Sprinkle with sesame seeds and spring onions, and serve with lime wedges.