Salmon and Veggie Buddha Bowl

Ingredients

• Atlantic salmon

  Fish, wild, raw

  8 oz or 227g

• Soy sauce

  Made from soy (tamari)

  ¼ cup or 72g

• Hoisin sauce

  Ready-to-serve

  3 tbsp or 48g

• Limes

  Raw

  1 fruit or 67g

• Sauce, hot chile, sriracha

  1 tsp or 5g

• Avocado oil

  2 tbsp or 28g

• Spinach

  Raw

  1 cup or 30g

• Edamame

  Frozen, unprepared

  1 cup or 118g

• Carrots

  Raw

  1 large or 72g

• Cucumber

  Peeled, raw

  ½ cup, sliced or 60g

• Red cabbage

  Red, raw

  ¼ cup, chopped or 22g

• Beets

  Raw

  1 beet or 82g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

Directions

1. Start by mixing the soy sauce, hoisin sauce, lime juice, and sriracha together in a small bowl. Set aside.
2. Lightly glaze salmon with part of the sauce, saving some for the dressing.
3. Prepare salmon as desired.
4. To assemble the bowls, place spinach on the bottom and top with zucchini noodles, edamame (heated as per instructions on the bag), radish, carrot, cucumber, red cabbage (pickled or raw to your preference, beets, and toasted sesame. Switch up the veggies as desired.
5. Drizzle the sauce over the bowl as desired.

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