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
Scale
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
