Crunchy Brown Rice Salmon Bowls with Herbed Tahini Dressing Recipe
If you’re craving a meal that’s as vibrant as it is nourishing, look no further than this Crunchy Brown Rice Salmon Bowls with Herbed Tahini Dressing Recipe. Imagine warm, nutty brown rice layered with perfectly seasoned, tender baked salmon, and a rainbow of crisp veggies—all brought together with a creamy, herby tahini drizzle. This bowl is a symphony of textures and flavors, delivering crunch, freshness, and richness in every bite. Whether you’re seeking a wholesome lunch or a show-stopping dinner, this recipe is the kind of feel-good food you’ll want to make on repeat.
Ingredients You’ll Need
Ingredients You’ll Need
One of the best things about the Crunchy Brown Rice Salmon Bowls with Herbed Tahini Dressing Recipe is how each ingredient plays an essential role—think earthy grains, crisp veggies, silky salmon, and the zestiest, herb-packed sauce. These simple ingredients come together to create a bowl that’s both filling and absolutely stunning.
- Brown Rice: Provides a hearty, nutty base that soaks up all the flavors of the bowl.
- Salmon Fillets: The star protein, rich in healthy fats and flavor, especially when baked just right.
- Olive Oil: Adds richness and ensures the salmon is beautifully tender and juicy.
- Garlic Powder: A simple way to add depth and savory notes to the salmon.
- Smoked Paprika: Brings a hint of smokiness that pairs perfectly with the salmon.
- Salt and Pepper: Essential for bringing all the flavors into balance.
- Shredded Carrots: Offer crunch, color, and a subtle sweetness.
- Shredded Red Cabbage: Adds vibrant color and extra crunch to every bite.
- Cucumber: Sliced fresh for a cooling, crisp contrast.
- Avocado: Sliced for creamy richness that complements the salmon.
- Chopped Roasted Almonds or Sunflower Seeds: Give the bowls their signature crunch and nutty depth.
- Sesame Seeds (optional): For a final flourish of flavor and texture.
- Fresh Parsley or Cilantro: The perfect bright, herbal garnish.
- Tahini: The base for your luscious, creamy dressing.
- Lemon Juice: Adds zing and freshness to the sauce.
- Olive Oil (for the dressing): Rounds out the dressing with a silky finish.
- Water: Thins the tahini dressing to your ideal consistency.
- Garlic: Minced for a punch of flavor in the dressing.
- Fresh Parsley (for the dressing): Lends bright, green flavor to the sauce.
- Fresh Dill or Cilantro: Your choice of herb—either will add a garden-fresh vibe.
- Salt and Black Pepper (for the dressing): Brings all the flavors together.
How to Make Crunchy Brown Rice Salmon Bowls with Herbed Tahini Dressing Recipe
Step 1: Cook the Brown Rice
Start by getting your brown rice bubbling away, following the instructions on your package. Brown rice is a little nuttier and chewier than white, and it’s the perfect sturdy base for these loaded bowls. While it cooks, you’ll have time to prep everything else—so efficient!
Step 2: Bake the Salmon
Preheat your oven to 400°F (200°C). Place the salmon fillets on a parchment-lined baking sheet, then drizzle with olive oil and season generously with garlic powder, smoked paprika, salt, and pepper. Slide the tray into the oven and bake for 12 to 15 minutes, until the salmon is just cooked through and flakes easily with a fork. The aroma alone will have you counting down the minutes!
Step 3: Make the Herbed Tahini Dressing
While the salmon bakes, whisk together tahini, lemon juice, olive oil, water, minced garlic, parsley, dill or cilantro, salt, and pepper in a small bowl. If it’s a little thick, just add a splash more water until it’s your perfect drizzling consistency. This dressing is what makes the Crunchy Brown Rice Salmon Bowls with Herbed Tahini Dressing Recipe truly unforgettable—creamy, tangy, and absolutely packed with fresh herbs.
Step 4: Prepare the Toppings
Now for the fun part! Slice your cucumber and avocado, and shred the carrots and red cabbage. Chop up your roasted almonds or sunflower seeds—these will add the crunch that makes every bite irresistible. Set out your garnishes to make assembly a breeze.
Step 5: Assemble the Bowls
Divide the warm brown rice between two bowls. Top each with the baked salmon, then pile on the carrots, red cabbage, cucumber, and avocado. Sprinkle generously with the chopped nuts or seeds, and if you like, a handful of sesame seeds. Drizzle everything with that glorious herbed tahini dressing, and finish with a shower of fresh parsley or cilantro. Your Crunchy Brown Rice Salmon Bowls with Herbed Tahini Dressing Recipe are ready to devour!
How to Serve Crunchy Brown Rice Salmon Bowls with Herbed Tahini Dressing Recipe
Garnishes
A sprinkle of sesame seeds and a handful of freshly chopped parsley or cilantro make these bowls pop with color and freshness. If you’re feeling extra, a light dusting of smoked paprika or a squeeze of lemon over the top will bring even more brightness and depth.
Side Dishes
While these bowls are wonderfully satisfying on their own, they pair beautifully with a simple green salad, roasted sweet potato wedges, or even a little warm pita on the side. The herbed tahini dressing is so versatile, you’ll want to drizzle it over everything!
Creative Ways to Present
For a dinner party-worthy look, arrange the toppings in neat sections over the rice, so each color and texture shines. Or, layer everything in a mason jar for a portable, layered lunch. If you’re serving a crowd, turn the Crunchy Brown Rice Salmon Bowls with Herbed Tahini Dressing Recipe into a “bowl bar” and let everyone build their own masterpiece!
Make Ahead and Storage
Storing Leftovers
Leftovers of these bowls keep especially well for up to 2 days in the fridge. Just be sure to store the herbed tahini dressing separately so the veggies and rice stay fresh and crunchy. When you’re ready to eat, assemble and drizzle just before serving.
Freezing
While the cooked salmon and brown rice can be frozen separately for up to one month, the fresh veggies and dressing are best enjoyed fresh. For make-ahead lunches, freeze portions of rice and salmon, then add the crisp veggies and dressing after thawing.
Reheating
To reheat, gently warm the salmon and rice in the microwave or on the stovetop until just heated through. Assemble with fresh toppings and drizzle with your reserved herbed tahini dressing for a bowl that tastes just-made.
FAQs
Can I use a different grain instead of brown rice?
Absolutely! Quinoa, farro, or even cauliflower rice work beautifully here. Brown rice is classic for its hearty texture, but don’t hesitate to swap in your favorite grain.
Is there a way to make the Crunchy Brown Rice Salmon Bowls with Herbed Tahini Dressing Recipe vegan?
Yes! Simply replace the salmon with roasted chickpeas, tofu, or tempeh for a plant-based version. The herbed tahini dressing and all the vibrant veggies will keep the bowl deliciously satisfying.
Can I prepare the dressing in advance?
Definitely. The herbed tahini dressing can be made up to three days ahead and stored in an airtight container in the fridge. Just give it a good stir and add a splash of water if it thickens.
What other vegetables can I add?
This bowl is endlessly customizable. Try adding edamame, radishes, snap peas, or even roasted sweet potato for extra variety and flavor.
Can I serve these bowls cold?
Yes! The Crunchy Brown Rice Salmon Bowls with Herbed Tahini Dressing Recipe are fantastic served warm, at room temperature, or straight from the fridge—perfect for meal prep or packed lunches.
Final Thoughts
I can’t wait for you to experience the freshness, crunch, and vibrant flavor of the Crunchy Brown Rice Salmon Bowls with Herbed Tahini Dressing Recipe. It’s a true celebration of healthy ingredients that taste like a treat. Give it a try and let the colors and flavors brighten your table!
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Crunchy Brown Rice Salmon Bowls with Herbed Tahini Dressing Recipe
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
This Crunchy Brown Rice Salmon Bowl features perfectly baked salmon atop a bed of hearty brown rice, crisp shredded vegetables, creamy avocado, and crunchy nuts, all brought together with a zesty herbed tahini dressing. It’s a nutritious, gluten-free, and dairy-free meal that’s perfect for a healthy lunch or dinner.
Ingredients
For the Bowls:
- 1 cup uncooked brown rice
- 2 salmon fillets (about 6 ounces each)
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 cucumber, sliced
- 1 avocado, sliced
- ¼ cup chopped roasted almonds or sunflower seeds
- 2 tablespoons sesame seeds (optional)
- Fresh parsley or cilantro for garnish
For the Herbed Tahini Dressing:
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 tablespoon water (more as needed)
- 1 clove garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill or cilantro, chopped
- ½ teaspoon salt
- Pinch of black pepper
Instructions
- Cook the Brown Rice: Prepare the brown rice according to package instructions, usually simmering in water for about 30 to 40 minutes until tender. Set aside and keep warm.
- Prepare and Bake the Salmon: Preheat your oven to 400°F (200°C). Place the salmon fillets on a parchment-lined baking sheet. Drizzle with olive oil and evenly season with garlic powder, smoked paprika, salt, and pepper. Bake for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Make the Herbed Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, water, minced garlic, chopped parsley, chopped dill or cilantro, salt, and black pepper until smooth. Add additional water a teaspoon at a time if needed to reach your desired consistency.
- Assemble the Bowls: Divide the cooked brown rice evenly between two bowls. Top each with baked salmon, shredded carrots, red cabbage, cucumber slices, avocado, and chopped roasted almonds or sunflower seeds. Drizzle generously with the herbed tahini dressing.
- Garnish and Serve: Sprinkle sesame seeds over the bowls, garnish with fresh parsley or cilantro, and serve either warm, at room temperature, or chilled according to your preference.
Notes
- This bowl can be enjoyed warm, room temperature, or chilled for versatility.
- For a lighter grain option, substitute quinoa or cauliflower rice instead of brown rice.
- Leftovers store well in the refrigerator for up to 2 days. Keep the dressing separate until ready to serve to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Assembly
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 590
- Sugar: 4g
- Sodium: 420mg
- Fat: 34g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 70mg
