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Salmon Lover’s #FoodPrep! This combo is straight-up delicious! Sure to be FAVE!
❤Rachel
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Sweet Chili Salmon Meal Prep Bowls
Salmon Lover’s #FoodPrep! This combo is straight-up delicious! Sure to be FAVE! 
Makes 4 bowls/servings
Ingredients:
- 1 Tbsp extra virgin olive oil, or sesame oil
- 1 Tbsp garlic powder
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
- 2 large carrots, cut into very thin strips or spiralized ( Cleanfoodcrushspiralizer.com )
- 1/2 red cabbage, sliced very thin
- 2 cups cooked brown rice, or quinoa
- 1 cup edamame, shelled
Garnish:
- 4 green onions, sliced
- 2 Tbsp sesame seeds
- 1/2 cup fresh cilantro/parsley, chopped
- 1 lime cut into wedges
- Coconut aminos, for serving
For the Salmon:
- 4 salmon fillets, about 5 oz each
- 2 Tbsps melted clarified butter, or Ghee
- 2 Tbsps raw honey
- 1/2 tsp sea salt
- 1/2 Tbsps chili flakes
Instructions:
Preheat the oven to 400 f.
In a small bowl whisk melted butter, honey, salt and chili flakes.
Line a baking tray with parchment paper and add the salmon fillets, leaving space between.
Brush the salmon with your chili butter mixture.
Bake in the preheated oven for about 12-15 minutes, or until salmon is cooked through and flakes easily.
Meanwhile, heat 1 Tbsp oil in a large skillet over med-high heat. Add in carrots, bell peppers, red cabbage and edamame.
Season with sea salt, pepper, garlic powder and sauté for about 6-8 minutes, until the veggies are still crisp, but beginning to soften to your liking.
Divide brown rice equally between four meal prep bowls and top equally with veggie mixture.
Add salmon and garnish with sesame seeds, sliced green onions, fresh chopped cilantro/parsley, lime wedges, and coconut aminos if desired.
Keeps in fridge for up to 4 days.
Enjoy!
❤Rachel
Ingredients
- 1 Tbsp extra virgin olive oil, or sesame oil
- 1 Tbsp garlic powder
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
- 2 large carrots, cut into very thin strips or spiralized ( Cleanfoodcrushspiralizer.com )
- 1/2 red cabbage, sliced very thin
- 2 cups cooked brown rice, or quinoa
- 1 cup edamame, shelled
Garnish:
- 4 green onions, sliced
- 2 Tbsp sesame seeds
- 1/2 cup fresh cilantro/parsley, chopped
- 1 lime cut into wedges
- Coconut amminos, for serving
For the salmon
- 4 salmon fillets, about 5 oz each
- 2 Tbsps melted clarified butter, or Ghee
- 2 Tbsps raw honey
- 1/2 tsp sea salt
- 1/2 Tbsps chili flakes
Instructions
- Preheat the oven to 400 f.
- In a small bowl whisk melted butter, honey, salt and chili flakes.
- Line a baking tray with parchment paper and add the salmon fillets, leaving space between.
- Brush the salmon with your chili butter mixture.
- Bake in the preheated oven for about 12-15 minutes, or until salmon is cooked through and flakes easily.
- Meanwhile, heat 1 Tbsp oil in a large skillet over med-high heat. Add in carrots, bell peppers, red cabbage and edamame.
- Season with sea salt, pepper, garlic powder and saute for about 6-8 minutes, until the veggies are still crisp, but beginning to soften to your liking.
- Divide brown rice equally between four meal prep bowls and top equally with veggie mixture.
- Add salmon and garnish with sesame seeds, sliced green onions, fresh chopped cilantro/parsley, lime wedges, and coconut aminos if desired.
- Keeps in fridge for up to 4 days.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1 Tbsp extra virgin olive oil, or sesame oil
- 1 Tbsp garlic powder
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
- 2 large carrots, cut into very thin strips or spiralized ( Cleanfoodcrushspiralizer.com )
- 1/2 red cabbage, sliced very thin
- 2 cups cooked brown rice, or quinoa
- 1 cup edamame, shelled
Garnish:
- 4 green onions, sliced
- 2 Tbsp sesame seeds
- 1/2 cup fresh cilantro/parsley, chopped
- 1 lime cut into wedges
- Coconut amminos, for serving
For the salmon
- 4 salmon fillets, about 5 oz each
- 2 Tbsps melted clarified butter, or Ghee
- 2 Tbsps raw honey
- 1/2 tsp sea salt
- 1/2 Tbsps chili flakes
Instructions
- Preheat the oven to 400 f.
- In a small bowl whisk melted butter, honey, salt and chili flakes.
- Line a baking tray with parchment paper and add the salmon fillets, leaving space between.
- Brush the salmon with your chili butter mixture.
- Bake in the preheated oven for about 12-15 minutes, or until salmon is cooked through and flakes easily.
- Meanwhile, heat 1 Tbsp oil in a large skillet over med-high heat. Add in carrots, bell peppers, red cabbage and edamame.
- Season with sea salt, pepper, garlic powder and saute for about 6-8 minutes, until the veggies are still crisp, but beginning to soften to your liking.
- Divide brown rice equally between four meal prep bowls and top equally with veggie mixture.
- Add salmon and garnish with sesame seeds, sliced green onions, fresh chopped cilantro/parsley, lime wedges, and coconut aminos if desired.
- Keeps in fridge for up to 4 days.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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