Thai Crunch Bowl with Salmon




 
 
This is a riff on the Korean rice dish bibimbap, in which various toppings are arranged over a bed of rice. Here, Thai crunch bowl must-haves such as thinly steamed edamame, shredded red cabbage, and broiled salmon top brown rice.
 
Serves: 1
 

Ingredients:

– 2/3 cup cooked quinoa
– 2 tablespoons matchstick-cut carrot
– 2 tablespoons chopped red bell pepper
– 2 tablespoons steamed edamame
– 1/4 cup shredded red cabbage
– 3 ounces broiled salmon
– 1 teaspoon chopped dry-roasted peanuts
 
 

Sesame-Peanut Sauce:

– 1 teaspoon creamy peanut butter
– 1 teaspoon lower-sodium soy sauce
– 1/2 teaspoon rice vinegar
– 1/2 teaspoon dark sesame oil
– 1/2 teaspoon fresh lime juice
 
 


See also: Fried Cauliflower with Pork and Peas

Preparation:

Top cooked quinoa with carrot, edamame, red bell pepper, cabbage, and salmon (sprinkle with peanuts). In a bowl, combine peanut butter, soy sauce, vinegar, sesame oil, and lime juice, stirring well with a whisk. Add it to the bowl.


See also: Katsu ika odori-don (Dancing Squid)

Nutritional Information:

– Calories: 397
– Fat: 15.3 g
– Satfat: 1.9 g
– Monofat: 4.3 g
– Polyfat: 3.3 g
– Protein: 31 g
– Carbohydrate: 34 g
– Fiber: 6 g
– Cholesterol: 54 mg
– Iron: 3 mg
– Sodium: 302 mg
– Calcium: 59 mg
– Sugars: 4 g
– Est. Added Sugars: 0 g


See also: Seared Tofu Tabbouleh Recipe




 
 
Thai Crunch Bowl with Salmon

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