Salmon buddha bowl

Ingredients

• baby spinach
• 1/2 red pepper
• 1/2 carrot
• 1/2 beet
• 60 gr quinoa
• 90 gr smoked salmon
• 1/2 avocado
• sesame seeds
• sunflower seeds

Seasoning :

• 2 Tbsp olive oil
• 1 Tbsp tamari (soy sauce)
• powdered garlic

Materials

• bowl

Preparation

• Cook the quinoa in boiling salted water for 10 to 12 minutes. In a large bowl, place some baby spinach. On one side of the bowl, add the cooked quinoa.
• Then, add the sliced red pepper next to the quinoa. Next, add the diced smoked salmon.
  
• Place some diced beet next to the salmon. Cut the half avocado into slices and place it next to the beets.
• Cut your half carrot into thin strips and roll them to form roses. Place each rose in the bowl after forming it so that it holds its shape.
  
• Finally, sprinkle everything with sesame and sunflower seeds. Mix the seasoning ingredients and pour the sauce over the Buddha Bowl.
• And there you have it, your Buddha Bowl is ready!
  

Observations

For a vegetarian/vegan version: replace the smoked salmon with tofu or other plant-based proteins such as legumes (chickpeas, lentils, kidney beans...)

Questions

Photos of members who cooked this recipe

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