CRUNCHY BROWN RICE SALMON BOWLS WITH HERBED TAHINI DRESSING
These Crunchy Brown Rice Salmon Bowls are wholesome, flavour-packed meals featuring flaky roasted salmon, nutty brown rice, crisp veggies, and a creamy herbed tahini dressing. Perfect for clean eating, meal prep, or a balanced weeknight dinner.
Ingredients
For the Bowl:
- 1 lb salmon fillets
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 2 cups cooked brown rice
- 1 cup shredded carrots
- 1 cup cucumber diced
- 1 cup shredded red cabbage
- ¼ cup chopped almonds or pumpkin seeds for crunch
- Fresh parsley or dill for garnish
For the Herbed Tahini Dressing:
- ¼ cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water more as needed
- 1 tablespoon olive oil
- 1 clove garlic minced
- 2 tablespoons chopped fresh herbs parsley, dill, or cilantro
- Salt and black pepper to taste
Instructions
Roast the Salmon:
- Preheat oven to 400°F (200°C). Place salmon on a lined baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 12–15 minutes or until cooked through. Flake into pieces.
Make Dressing:
- In a small bowl, whisk together tahini, lemon juice, water, olive oil, garlic, and herbs. Adjust consistency with more water if needed. Season with salt and pepper.
Assemble Bowls:
- Divide brown rice among 4 bowls. Top with flaked salmon, carrots, cucumber, red cabbage, and crunchy toppings.
Drizzle and Serve:
- Spoon herbed tahini dressing over each bowl and garnish with fresh herbs. Serve immediately or refrigerate for up to 3 days.
Notes
- Make Ahead: Store dressing separately and drizzle before eating.
- Variations: Use quinoa instead of rice, or swap salmon with grilled tofu or chicken.
- Serving Suggestions: Great for meal prep lunches or light dinners.
- Allergy-Friendly: Use sunflower seed butter instead of tahini for a nut-free version.