RAINBOW SALAD BUDDHA BOWL πŸ₯¦πŸ₯•πŸ₯¬πŸ₯‘πŸ«‘πŸ₯— – Serves 2

I Adore this mix … you can replace salmon with chicken or feta cheese and if you find kale a little too bitter replace with baby spinach leave which are much sweeter … Here’s your recipe πŸ’β€β™€οΈ


ΒΎ 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. Soy sauce
1 tbsp. sesame seeds
2 cups (130g) kale, chopped, stems removed

Cook the rice according to instructions on packaging.

Heat oven to 375Β°F (190Β°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.

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

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

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

Yum YUM πŸ˜‹

Jayne 🍽

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