September 11, 2024
This fresh and vibrant powerhouse meal is easy to make for a healthy lunch or dinner. It can also be made ahead and be refrigerated for a few hours (with the dressing added) to allow the flavours to develop. Prep Time 30 mins. Serves 2
150 g hot smoked salmon/ or 1/2 firm tofu block drained, sliced
1 cup cooked brown rice, quinoa, or barley
1 medium beetroot cooked, peeled, quartered
1/2 cup broccoli, riced or very finely chopped
1/2 cup cherry tomatoes, halved or quartered
1 tsp buckwheat kernels toasted
2 tsp seaweed, soaked, drained
Dressing (Makes One Cup)
5 tsp rice or white wine vinegar
TOOLS
1Gather all your prepped ingredients and chosen serving bowls.
2Heat a pan over a moderate heat, add 1.5 tsp Nuttelex, heat until melted. Add sliced salmon and sear each side to warm through. Remove from heat, then salmon flake with a fork, set aside. Add the cashews to the pan and toss in residual Nuttelex to colour, set aside.
3If using Tofu - heat over a moderate heat, add Nuttelex, heat until melted. Add sliced tofu and sear each side. Remove from heat, and set aside. Add the cashews to the pan and toss in residual Nuttelex to colour, set aside.
4In individual serving bowls, spread the cooked brown rice, barley, or quinoa as the base layer. Arrange the cooked beetroot quarters, cooked pumpkin, and riced or finely chopped broccoli over the grain base. Scatter the cherry tomatoes, mung bean sprouts and mixed greens over the top.
5Place the flaked salmon/grilled Tofu and avocado slices on top of the salad. Sprinkle with the toasted cashews and white sesame seeds and serve with pickled ginger and soaked seaweed for added crunch and flavour. Add the pickled ginger or serve on the side.
6For the dressing - blend all the ingredients together until smooth and pour over the Buddha bowl.
