Ingredients
Scale
- 1 lb salmon filet (cut into bite-sized pieces)
- 1/3 cup plain Greek yogurt
- 4 tbsp sweet chili sauce
- 2 tsp sriracha
- 1 tbsp avocado oil
- 1/2 cup coconut aminos
- 1 tbsp rice vinegar
- 2 large cloves garlic (minced)
- 3 cups cooked brown rice
- 1 large head broccoli (chopped into florets)
- 1 large ripe avocado (sliced)
- 1 batch Asian cucumber salad
Instructions
- Prepare the cucumber salad by mixing all ingredients in a bowl and letting it marinate for at least 15 minutes.
- Cook the brown rice according to package instructions.
- In a small bowl, combine Greek yogurt, sweet chili sauce, and sriracha to make the bang bang sauce; refrigerate until needed.
- Heat avocado oil in a skillet over medium heat. Add salmon pieces and cook until golden brown on all sides (approximately 6-8 minutes).
- While the salmon cooks, steam or sauté broccoli until bright green and tender-crisp.
- Assemble bowls with cooked rice, crispy salmon bites, cucumber salad, sliced avocado, and drizzle with bang bang sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 7g
- Sodium: 620mg
- Fat: 29g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg