Paleo Salmon Buddha Bowl with Veggies

by | Updated: April 4th, 2017

Finally, a “noodle” bowl without all the starch! When we think about a traditional veggie bowl, rice bowl or Buddha bowl from Asian-inspired cuisines, some of the things that may come to mind include noodles and fried tofu doused in soy sauce, or fried rice with a few veggies sprinkled in. In either case, the end result is a carb-heavy meal which leads to a slow, sluggish feeling shortly thereafter. Not exactly the best way to ensure productivity post-mealtime.

Instead, why not focus on a veggie-centric option with a healthy dose of fat, balanced out with some wild proteins? Not only will this type of meal satiate you, it will leave you with the ability to keep a sharp mental focus whether you’re heading back to the office or helping the kids with homework after a long day.

Asian-Inspired veggie bowl with sushi-grade salmon and ginger sauce |

Paleo Salmon Buddha Bowl with Veggies


8 oz. wild, sashimi-grade salmon, cut into bite size pieces
4 scallions, chopped
4 celery stalks, chopped
2 cloves fresh garlic
2 purple heirloom carrots, chopped
1 large red bell pepper, seeded and shopped
1 ripe avocado, cut into bite size pieces
1 large cucumber, peeled and chopped
1 small navel orange, peeled, segmented and cut into bite sized pieces
1” piece fresh ginger, peeled and minced
2 Tbsp. Vitacost organic olive oil
1 tsp. sesame seeds


  1. In bowl, combine celery, carrots, scallions, bell pepper, cucumber, salmon, avocado, and orange.
  2. In food processor, pulse ginger, garlic and olive oil until well blended.
  3. Mix ginger mixture with veggie and fish mixture.
  4. Divide into two bowls, garnish with sesame seeds and serve.

TIP: To make this vegan, omit the salmon and add more veggies!