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.
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
- In bowl, combine celery, carrots, scallions, bell pepper, cucumber, salmon, avocado, and orange.
- In food processor, pulse ginger, garlic and olive oil until well blended.
- Mix ginger mixture with veggie and fish mixture.
- Divide into two bowls, garnish with sesame seeds and serve.
TIP: To make this vegan, omit the salmon and add more veggies!