Why you’ll love this healthy recipe
- It’s filled with fresh, colorful, crunchy veggies. Combine some crunchy purple cabbage, asparagus, radishes, and carrots with arugula and millet or rice for the base of the bowl.
- Ready in about 25-minutes, make it for a quick weeknight dinner or an easy lunch option.
- The 5-ingredient creamy peanut sauce is perfect for drizzling all over this crunchy buddha bowl.
- It looks as good as it tastes and it’s also a healthy meal prep recipe you can make over the weekend.
Related ->> 10 Delicious, Healthy Fish & Seafood Recipes
How to make this simple buddha bowl
- Get the salmon cooking in the oven so it’s ready by the time you have prepped the rest of the ingredients.
- If needed, start cooking your millet (or rice).
- Prep all of the veggies and add them to the bowl. You can toss them together or separate them out as seen in the pictures.
- Make the creamy peanut sauce. When you’re ready to eat, drizzle some sauce over your bowl for serving.
- Salmon – Fresh cooked salmon is great, but you could use canned also. Really, any protein will work with this buddha bowl or you could omit it completely.
- Veggies – The combination of veggies in this recipe was chosen for the color and crunch, but you can substitute others you prefer.
- Millet – This is one of our favorite gluten-free grains, but you can substitute rice, cauli rice, quinoa, or another grain of choice.
- Peanut sauce – The sauce tastes best with fresh ginger, but 1 tsp ground ginger will work too.
Some other delicious salmon bowls
- Salmon Pesto Kale Bowl
- Creamy Salmon Sweet Potato Noodle Bowls
- Easy Paleo Salmon Salad Bowls
- Honey Ginger Salmon Bowls
- Grilled Teriyaki Salmon Bowls
We hope you love this recipe as much as we do!
Don’t forget to leave a quick star rating and review below, we read every comment and truly appreciate your feedback. Also, be sure to browse the rest of our delicious, healthy recipes to find some other favorites too!
25-Minute Salmon Buddha Bowls With Peanut Sauce
For the bowls:
- 8 oz Salmon
- 1 cup cooked millet, (Or grain of choice. Cauli rice for paleo and whole30.)
- 2 cups arugula
- 1 cup chopped purple cabbage
- 1 bunch asparagus, rough ends trimmed and chopped into pieces, (small bunch)
- 8 medium radishes, slices
- 2 medium carrots, peeled into ribbons
For the sauce:
- 1/4 cup creamy peanut butter, (sub almond or cashew butter for paleo and whole30)
- 2 tbsp coconut aminos
- 1 lemon, juice of
- 1 inch fresh ginger, peeled and grated on a microplane
- 1 clove garlic minced, (can sub 1/2 tsp garlic powder)
For the salmon:
- Preheat oven to 400° Fahrenheit and line a sheet pan with parchment paper.
- Place salmon on the sheet pan and season lightly with salt and pepper. Place in the oven to bake for 15-20 minutes, or until cooked through and it flakes easily with a fork. Remove from the oven and use in bowls when ready (refrigerate if needed).
For the bowls:
- Prep all of the vegetables as noted. Once prepped arrange in bowls over millet or rice. You can keep the veggies separate or mix them together, your choice.
For the sauce:
- Add all of the sauce ingredients to a bowl or jar and mix well.
- Add the cooked salmon to bowls over the veggies. Drizzle some of the sauce over each bowl. Serve and enjoy.