Month: April 2016

Teriyaki Salmon Brown Rice Bowl (w/ sautéed broccoli, lime, and paprika  roasted sweet potatos)

Who uses plates anymore? Just like quinoa and kale were all the rage last year, big protein bowls are on people’s minds this year. And I’m all for the trend. Not only are bowls easier you eat from (forks only, no knives required), but they are super customizable and are a great way to clean out the veggie drawer in your fridge. 🙂 Given we have a BBQ, my favourite bowls always start with a base of brown rice or quinoa, followed by a few oven roasted vegetables, a handful of herbs, some avocado to cut the heat, a squeeze of citrus, and finally, topped with a grilled piece of fresh fish.  Lastly I’ll add these come together in half an hour, and you can make extras which will hold up for lunch all week (they even taste great cold)! This bowl is: Protein packed Citrusy Full of texture  Filling Nutrient rich Gluten free    Yield: serves two for dinner  Ingredients: 2 salmon fillets 1 cup cooked brown rice (or you can substitute for any …