Description

These crunchy brown rice salmon bowls are a wholesome, flavor-packed meal combining crispy baked salmon, nutty brown rice, fresh vegetables, and a creamy herbed tahini dressing. Perfect for a healthy weeknight dinner or meal prep!

Ingredients

Units Scale

For the Bowls:

1 cup uncooked brown rice
4 (4-6 oz) salmon fillets
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups mixed greens (e.g., arugula, spinach, or kale)
1 cup shredded carrots
1 cup thinly sliced cucumber
1/2 cup thinly sliced radishes
1 avocado, sliced

For the Herbed Tahini Dressing:

1/4 cup tahini
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons water (adjust for desired consistency)
1 garlic clove, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Cook the Brown Rice:
- Rinse the rice under cold water. In a medium saucepan, combine rice with 2 cups of water and a pinch of salt.
- Bring to a boil, then reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender. Fluff with a fork and set aside.
Prepare the Salmon:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat the salmon fillets dry with paper towels. Rub each fillet with olive oil, then sprinkle with smoked paprika, garlic powder, salt, and pepper.
- Arrange on the baking sheet and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
Make the Dressing:
- In a small bowl, whisk together tahini, lemon juice, olive oil, water, garlic, parsley, dill, salt, and pepper. Adjust water to reach your desired consistency.
Assemble the Bowls:
- Divide the cooked brown rice among four bowls. Top with mixed greens, shredded carrots, cucumber, radishes, and avocado slices.
- Flake the baked salmon into large chunks and add to each bowl.
Drizzle and Serve:
- Drizzle the herbed tahini dressing over each bowl. Serve immediately and enjoy!

Notes

You can substitute quinoa or farro for the brown rice.
For a vegetarian version, swap the salmon with roasted chickpeas or tofu.
Store leftover dressing in an airtight container in the fridge for up to 5 days.