Rainbow Buddha Bowl

This recipe uses salmon as it’s protein component – but you can use whatever you like! Chicken, falafel, tofu, beef strips – whatever you have works great!


¾ cup (140g) uncooked brown rice

2 salmon fillets (120g/4.2 oz. each)

1 tbsp. olive oil

1 carrot, peeled & grated or julienned

1 cup (70g) red cabbage, shredded

1 avocado, sliced

salt & pepper

For the sesame kale:

2 tsp. sesame oil

1 tbsp. tamari

1 tbsp. sesame seeds

2 cups (130g) kale, chopped, stems removed


½ cup (130g) tahini

4 tbsp. lemon juice

2 tbsp. honey

1 tbsp. tamari

2 garlic cloves

4 tbsp. water


Cook the rice according to instructions on packaging.

Heat oven to 190°C. Prepare an oven proof tray lined with tin foil.

Place salmon in the middle of the foil, season with salt and pepper and drizzle over a tablespoon of olive oil.

Bake the salmon in the oven for 15-20 minutes, until the salmon is cooked through at the thickest part. 

In the meantime, prepare the raw vegetables: carrot; cabbage; and avocado and kale. 

Toast the sesame seeds in a dry frying pan, then add the shredded kale leaves to the pan along with the sesame oil. Sauté over medium heat for 2-3 minutes until kale has wilted. Add the tamari and turn down the heat, continuing to cook for a further minute.

To assemble, divide the cooked rice, raw vegetables, and sesame kale between two bowls. Top each bowl with half avocado and a salmon fillet.

Drizzle with the Tahini Buddha Bowl Dressing and serve.

Tahini Dressing:

Place all the ingredients in a high-speed blender or food processor and blend until creamy.

Keep adding more water until you have reached the desired dressing consistency.

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