Rainbow Brown Rice Bowl with Salmon

Serves 4

Salad Ingredients:

  • 1 head of broccoli florets
  • 1/4 head red cabbage cut lengthwise
  • 1 head bok choy, torn
  • 1 bunch green kale, torn
  • 1 bunch swiss chard, torn
  • 1/2-1 large beet, shredded
  • 2 carrots, shredded
  • 4 cups cooked brown basmati rice
  • 2 nori sheets, torn
  • 1/3 cup sunflower seeds
  • 1/2 cup white pickled ginger
  • 1-2 fillets of salmon, steamed

Dressing 1:

  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1/2 cup parsley
  • 3 tbsp. tahini
  • 2 tbsp. lemon juice
  • 1 tbsp. vinegar
  • 1/4 tsp. sea salt
  • 1/4 tsp. pepper

Dressing 2:

  • 1/2 cup tamari
  • 3 tbsp sesame oil
  • 1-1/2″ ginger root, peeled and minced
  • 4 tbsp. lemon juice

Steam: broccoli, cabbage, bok choy, kale, and chard until all are tender and greens are vibrant in color. Place one cup of rice into each serving bowl. Drizzle 2 tbsp of Dressing 1 over rice. If the dressing is thick, whisk with water, thinning to desired consistency prior to use. Arrange steamed veggies on top of rice. Sprinkle sunflower seeds, shredded beets and shredded carrots on top. Drizzle 2 tbsp of Dressing 2 over the vegetables. Place a mound of pickled ginger and ½ a salmon fillet on top and enjoy!

 

Recipe adapted from refresh by Ruth Tal, p. 70

 

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