A delicious salmon buddha bowl that's ready in about 25 minutes and filled with fresh, colorful, crunchy veggies. Sub any protein or even use canned salmon. Don't forget to drizzle the creamy peanut sauce over everything!
1inchfresh ginger, peeled and grated on a microplane
1clove garlic minced(can sub 1/2 tsp garlic powder)
Instructions
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.
For serving:
Add the cooked salmon to bowls over the veggies. Drizzle some of the sauce over each bowl. Serve and enjoy.