Salmon Buddha Bowl with Quinoa and Avocado

A vibrant and healthy Buddha bowl featuring flaky salmon, fluffy quinoa, creamy avocado, and a medley of colorful vegetables. Perfect for a quick and nutritious lunch or dinner.

Prep Time

20 minutes

Total Time

45 minutes

Calories

699 kcal

Difficulty

Easy

Equipment

6 items

Cost

£6.50/serving

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Seafood•Fish

Cooking Style:

Quick & Easy

Occasion:

Weeknight Dinner

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

2salmon fillets(4-6 oz each)

£8.00

1cupquinoa, rinsed

£1.20

2cupswater

1avocado, pitted and sliced

£1.00

1cupbroccoli florets

£0.75

0.5cupshredded carrots

£0.25

0.5cupedamame, shelled

£1.00

0.3cupred onion, thinly sliced

£0.15

2tbspolive oil

£0.10

1tbsplemon juice

£0.10

1tbspsoy sauce(or tamari for gluten-free)

£0.05

1tspsesame oil

£0.05

0.5tspgrated ginger

£0.10

0.3tspred pepper flakes(optional)

£0.05

Salt and pepper to taste

£0.05

Sesame seeds for garnish(optional)

£0.15

Total Cost

£13.00

£6.50 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2.
Place salmon fillets on the baking sheet. Drizzle with 1 tbsp olive oil, salt, and pepper. Bake for 12-15 minutes, or until cooked through and flakes easily with a fork.
3.
While salmon is baking, cook the quinoa. In a small saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork.
4.
Steam or blanch broccoli florets for 3-5 minutes, until tender-crisp. Alternatively, you can roast them alongside the salmon for the last 10 minutes of baking time.
5.
Prepare the dressing: In a small bowl, whisk together lemon juice, soy sauce, sesame oil, grated ginger, and red pepper flakes (if using).
6.
Assemble the bowls: Divide quinoa between two bowls. Top with salmon, avocado slices, broccoli florets, shredded carrots, edamame, and red onion.
7.
Drizzle with the dressing and sprinkle with sesame seeds (if using). Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (682g)

699 kcal / 2922 kJ

Carbs

49g

19% of RDA

Fat

34g

49% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

8 g

9% of RDA

Sodium

688 mg

30% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For extra flavor, marinate the salmon in the dressing for 15-20 minutes before baking.

Feel free to substitute other vegetables, such as bell peppers, cucumbers, or spinach.

Add a hard-boiled egg for extra protein.

To make it ahead, prepare all the components separately and store them in the refrigerator. Assemble the bowls just before serving.

If you don't have time to bake the salmon, you can pan-fry it or use leftover cooked salmon.

Cooking Equipment

Baking sheet

Small saucepan

Large bowl

Small bowl

Whisk

Fork

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra flavor, marinate the salmon in the dressing for 15-20 minutes before baking.

Feel free to substitute other vegetables, such as bell peppers, cucumbers, or spinach.

Add a hard-boiled egg for extra protein.

To make it ahead, prepare all the components separately and store them in the refrigerator. Assemble the bowls just before serving.

If you don't have time to bake the salmon, you can pan-fry it or use leftover cooked salmon.

Salmon Buddha Bowl with Quinoa and Avocado

Ingredients

Instructions