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.
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.