Salmon Poke Bowl

Ingredients

• Lettuce2 cup (70 g)
• Quinoa5.5 tablespoon (66 g)
• Brown Rice5.5 tablespoon (66 g)
• Carrot1 medium (60 g)
• Red Cabbage1/2 cup (45 g)
• Corn1/4 cup (43 g)
• Mango1/4 cup (43 g)
• Avocado1/4 count (60 g)
• Salmon150 g
• Soy Sauce1 tablespoon (14 g)
• Lemon Juice1 tablespoon (15 g)
• Garlic1 pinch (1 g)
• Onion1 pinch (1 g)
• Turmeric1/4 teaspoon (1 g)
• Cumin1 pinch (1 g)
• Stevia1/2 packet (1 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice, quinoa and corn.

2. 2

   Step 2

   Dice the salmon and place in a bowl with the soy sauce, lemon juice, salt and pepper to taste.

3. 3

   Step 3

   Mix well and add the onion, garlic powder, cumin, turmeric and stevia. Mix well and marinate for 10-15 minutes.

4. 4

   Step 4

   Meanwhile, chop the lettuce leaves, grate the carrot and cut the cabbage into strips. Set aside.

5. 5

   Step 5

   Dice the mango and avocado. Set aside.

6. 6

   Step 6

   Once the salmon is done, assemble the bowl.

7. 7

   Step 7

   Place the lettuce leaves as a base and add the quinoa and rice on top.

8. 8

   Step 8

   Add the carrot, cabbage, corn, mango, avocado and salmon. You can garnish with some sesame seeds.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Salmon Poke Bowl can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.