Rainbow Salad Buddha Bowl

Savor the vibrant colors and nourishing flavors of our Rainbow Salad Buddha Bowl, where nutty brown rice, succulent salmon fillets, a rainbow of fresh vegetables, sesame-infused kale, and a creamy Tahini Buddha Bowl Dressing come together in perfect harmony. This visually captivating and nutritionally balanced bowl offers a delightful combination of tastes and textures that will leave you feeling satisfied and nourished. So, gather your ingredients, assemble your rainbow salad Buddha bowl, and embark on a culinary journey that delights both the eyes and the taste buds.

INGREDIENTS:

¾ cup (140g) uncooked brown rice

2 salmon fillets (120g/4.2 oz. each)

1 tbsp. olive oil

1 carrot, peeled & grated or julienned

1 cup (70g) red cabbage, shredded

1 avocado, sliced

salt & pepper

For the sesame kale:

2 tsp. sesame oil

1 tbsp. tamari

1 tbsp. sesame seeds

2 cups (130g) kale, chopped, stems removed

To serve:

2 servings of Tahini Buddha Bowl Dressing

DIRECTIONS:

Cook the rice according to the instructions on the package.

1. Heat oven to 375°F (190°C). Prepare an oven-proof tray lined with tin foil. Place salmon in the middle of the foil, season with salt and pepper, and drizzle over a tablespoon of olive oil. Bake the salmon in the oven for 15-20 minutes, until the salmon is cooked through at the thickest part. 

2. In the meantime, prepare the raw vegetables: carrot, cabbage, avocado, and kale. 

3. Toast the sesame seeds in a dry frying pan, then add the shredded kale leaves to the pan along with the sesame oil. Sauté over medium heat for 2-3 minutes until kale has wilted. Add the tamari and turn down the heat, continuing to cook for a further minute.

4. To assemble, divide the cooked rice, raw vegetables, and sesame kale between two bowls. Top each bowl with half an avocado and a salmon fillet. Drizzle with the Tahini Buddha Bowl Dressing and serve.

Serves 2