Salmon Veggie Bowl with Peanut Thai Sauce
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.
Ingredients
Bowl Ingredients:
- 2 cups cooked brown rice, quinoa, or cous cous
- 1-15 oz can chickpeas
- 2 cups broccoli, chopped
- 1 cup carrots, chopped
- 1 cup brussel sprouts, chopped
- 1 tbsp extra virgin olive oil
- salt and pepper, to taste
- 1 avocado, sliced
- 4 salmon filets
- 1 tbsp Fisherman's Wharf seasoning
Peanut Sauce Ingredients (inspired by Hummusapien's recipe):
- 1/4 cup creamy peanut butter
- 3 tbsp almond or cashew milk
- 1 tbsp reduced sodium soy sauce (or tamari for gluten-free)
- 1 tbsp + 1 tsp maple syrup
- pinch red pepper flakes
Instructions
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1. Preheat oven to 400 degrees.
2. Line a baking sheet with parchment paper and place chopped veggies and chickpeas on the baking sheet. Drizzle with olive oil and salt and pepper to taste, stirring around baking sheet to mix in.
3. Roast for 20-23 minutes. Stir halfway through.
4. While the veggies are in the oven, cook the brown rice (or quinoa/cous cous) on the stove, following package instructions.
5. Season salmon with olive oil, salt, pepper, and seasoning of choice (my love is Fisherman's Wharf), then sear on cooktop for 8 minutes on each side, until flaky.
6. Place peanut butter in a microwaveable bowl and heat in microwave oven for about 20 seconds (optional, but this will make it easier to stir). Add almond milk, soy sauce, maple syrup, and red pepper flakes and whisk until smooth.
Assemble bowls by placing brown rice in the bottom and topping with veggies, sliced avocado, seared salmon, and a drizzle of peanut thai sauce.