Sweet Chili Salmon Meal Prep Bowls Recipe
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.
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