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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.