{"id":313,"date":"2017-06-08T11:00:35","date_gmt":"2017-06-08T15:00:35","guid":{"rendered":"https:\/\/www.crave-columbus.com\/?p=313"},"modified":"2017-06-08T10:56:03","modified_gmt":"2017-06-08T14:56:03","slug":"salmon-veggie-bowl-peanut-thai-sauce","status":"publish","type":"post","link":"https:\/\/www.crave-columbus.com\/index.php\/2017\/06\/08\/salmon-veggie-bowl-peanut-thai-sauce\/","title":{"rendered":"Salmon Veggie Bowl with Peanut Thai Sauce"},"content":{"rendered":"

Peanut butter,<\/p>\n

Chickpeas,<\/p>\n

Salmon.<\/p>\n

 <\/p>\n

No, this isn\u2019t some weird Haiku. But if I would have taken a look at those three ingredients a few months ago and guessed that I\u2019d be mixing them up in the same bowl, I wouldn\u2019t have believed it.<\/p>\n

You can\u2019t put peanut butter and fish in the same dish, ew!<\/em><\/p>\n

Silly me. Yes, you can. And it\u2019s delicious.<\/p>\n

Enter Alexis Joseph (otherwise known by her infamous blog, Hummusapien<\/a>, or her 614-famous fresh juice bar Alchemy<\/a>, OR the newest OSU eatery concept Trism<\/a>… does this woman ever sleep?!) and her ever-evolving website of drool worthy breakfast, dinner, dessert, and anything else recipes. I came across her recipe for a Chickpea Broccoli Buddha Bowl<\/a> and I was intrigued. Because I was planning a dinner to make for my always hungry boyfriend (not as easy as whipping up spaghetti and meatballs, as I\u2019ve mentioned in earlier posts that he\u2019s gluten free), I knew I wanted a heaping dish that included protein and a generous helping of carbs. Lucky for me, he\u2019s usually game to try out anything new I\u2019ve been considering. This was the perfect opportunity to try out Alexis\u2019 Thai peanut sauce, yum!<\/p>\n

\"Salmon<\/p>\n

Time for Salmon and Veggies<\/h3>\n

I started by throwing a few of my favorites veggies (broccoli, brussel sprouts, and carrots) onto a baking sheet with raw chickpeas and roasting them in the oven until slightly crispy. Although the chickpeas won\u2019t get all the way \u201ccrunchy\u201d, I usually know my veggies are done roasting when the little tree tips of my broccoli pieces start to turn black. Crispy broccoli is the BEST. Why didn’t mom try that when I was younger?? I started brown rice on the stove in the meantime, which normally takes anywhere from 15-20 minutes to fully cook through. This dish would also be great with quinoa or cous cous for a healthier option\u2014get creative!<\/p>\n

With the boyf on salmon patrol (although I\u2019m not a vegetarian, I don\u2019t eat fish or meat often enough to know how to cook it well, sigh<\/em>) I will admit that I hesitated a bit on jumping right into the peanut thai sauce. I looked at my countertop and saw the ingredients sitting in front of me.<\/p>\n

Nope. This will not taste good.<\/em><\/p>\n

Well, obviously it ended up tasting good or I wouldn\u2019t be crazy about this recipe and sharing it with all of you! I\u2019ve made Alexis\u2019 peanut sauce a several times now, and I have made a few adaptations. Personally, I have found that the recipe is a bit too liquid-y for me and I have to add more peanut butter and maple syrup until the consistency is right. Before I knew it, I was using half a contained of peanut butter and had a LOT of sauce to go with not as much veggie and salmon bowl.<\/p>\n

I ended up using\u00a0a little less almond\/cashew milk than what was called for. Perfect! My final recipe for the sauce is at the bottom of the post.<\/p>\n

Salmon Seasoning to Die For<\/h3>\n

I checked back in on the salmon as it just finished up searing on the stovetop. We used a seafood seasoning I don\u2019t think I can ever break away from no matter what the recipe entails, and it\u2019s called Fisherman\u2019s Wharf.<\/em><\/p>\n

\"Salmon<\/p>\n

It\u2019s good. On any fish. In any dish. I\u2019m drooling.<\/p>\n

Thanks to GF BF for the flawless hand modeling. PS, he made this coffee table himself, check out Blockhead Built<\/a> for other unique and custom tables, cutting boards, etc.<\/p>\n

Anyway, back to dinner! Because any dish can be made better with avocado, I sliced one up to prep for the bowl.<\/p>\n

\"Salmon<\/p>\n

Once everything was cooked and ready to go, we each assembled our own bowls by layering quinoa, roasted veggies, salmon, sliced avocado, and the creamy thai sauce. Dinner was a hit, and we even had leftovers for the next day\u2019s lunch. That\u2019s a win in my book! (Hi to my reflection in the\u00a0moscow mule mug which is currently doubling as a cup for tea. I can’t have it all together at the same time, ookay?) Check out the recipe below!<\/p>\n

\"Salmon<\/p>\n

Salmon Veggie Bowl with Peanut Thai Sauce Recipe<\/h3>\n
<\/div>
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\"Salmon<\/div>\n\t\t
\n\t\t\t\t\t\t\t\t\t<\/g><\/svg><\/span> Print<\/a>\n\t\t\t\t\t<\/div>\n\t<\/div>\n\t

Salmon Veggie Bowl with Peanut Thai Sauce<\/h2>\n\t
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This salmon, veggie, and rice bowl can easily be made without meat for a filling meal with added plant protein and a yummy peanut thai sauce. <\/p>\t<\/div>\n\t

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\n\t\t\t\t<\/g><\/svg><\/span> Course<\/span>\n\t\t\t\t\n\t\t\t\t\tMain Course\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t<\/g><\/svg><\/span> Cuisine<\/span>\n\t\t\t\t\n\t\t\t\t\tHealthy\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\t<\/g><\/svg><\/span> Prep Time<\/span> 20<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Cook Time<\/span> 30<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Total Time<\/span> 50<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\t<\/g><\/svg><\/span> Servings<\/span> 4<\/span> people<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Calories<\/span> 440<\/span> kcal<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Author<\/span> cravecolumbus<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t
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Ingredients<\/h3>\n\t\t\t\t
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Bowl Ingredients:<\/h4>\n\t\t\t\t\t\t