Salmon Buddha Bowl Recipe

Quinoa: A protein-rich grain that serves as the base of the bowl.

Chickpeas: These legumes add a hearty texture and are a great source of protein and fiber.

Mixed greens: A blend of leafy greens that provide a fresh and nutritious component.

Cherry tomatoes: These small, sweet tomatoes add a burst of flavor and color.

Cucumber: Sliced for a refreshing crunch.

Olive oil: Used to roast the chickpeas and add a rich flavor.

Lemon juice: Freshly squeezed to add a zesty brightness to the dish.

Salt: Enhances the flavors of the ingredients.

Black pepper: Adds a touch of heat and depth to the dish.

When roasting chickpeas, make sure they are spread out in a single layer on the baking sheet to ensure even cooking and maximum crispiness. For added flavor, consider tossing them with a pinch of smoked paprika or cumin before roasting.

• Salmon - Substitute with marinated tofu: Marinated tofu provides a similar texture and can absorb flavors well, making it a great vegan alternative to salmon.

• Salmon - Substitute with smoked carrot strips: Smoked carrot strips mimic the smoky flavor and slightly firm texture of salmon, offering a plant-based option.

• Salmon - Substitute with jackfruit: When seasoned and cooked properly, jackfruit can replicate the flaky texture of salmon, making it a versatile vegan substitute.

• Allow the quinoa and roasted chickpeas to cool completely before storing. This prevents condensation, which can make the ingredients soggy.

• Store the quinoa and roasted chickpeas separately from the mixed greens, cherry tomatoes, and cucumber. This keeps the vegetables fresh and crisp.

• Use airtight containers to store each component. For the quinoa and roasted chickpeas, use containers that are microwave-safe for easy reheating.

• Keep the mixed greens, cherry tomatoes, and cucumber in a separate container lined with a paper towel to absorb excess moisture and maintain freshness.

• Store the lemon juice and olive oil dressing in a small jar or container. Shake well before using.

• Refrigerate all components. The quinoa and roasted chickpeas can be stored for up to 4 days, while the mixed greens, cherry tomatoes, and cucumber should be consumed within 2-3 days for optimal freshness.

• For freezing, only the quinoa and roasted chickpeas are suitable. Place them in freezer-safe containers or bags, removing as much air as possible to prevent freezer burn.

• Label the containers with the date to keep track of freshness. The quinoa and roasted chickpeas can be frozen for up to 3 months.

• When ready to eat, thaw the quinoa and roasted chickpeas in the refrigerator overnight. Reheat the quinoa in the microwave or on the stovetop, and the roasted chickpeas in the oven to restore their crispiness.

• Assemble the Salmon Buddha Bowl by combining the thawed and reheated components with fresh mixed greens, cherry tomatoes, and cucumber. Drizzle with the lemon juice and olive oil dressing just before serving.

• For a quick and easy method, use the microwave:

  1. Transfer the quinoa and chickpeas to a microwave-safe dish.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Add the mixed greens, cherry tomatoes, and cucumber after microwaving to keep them fresh and crisp.

• For a more even and thorough reheating, use the oven:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the quinoa and chickpeas on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, or until heated through.
  5. Add the mixed greens, cherry tomatoes, and cucumber after baking to maintain their texture and flavor.

• For a stovetop method, use a skillet:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Add the quinoa and chickpeas, stirring occasionally to heat evenly.
  4. Cook for 5-7 minutes, or until warmed through.
  5. Remove from heat and mix in the mixed greens, cherry tomatoes, and cucumber to keep them fresh and crunchy.

• Oven: Used to roast the chickpeas at 400°F (200°C) for 20 minutes.

• Baking sheet: A flat surface to spread the chickpeas on for roasting.

• Mixing bowl: To combine the cooked quinoa, mixed greens, cherry tomatoes, cucumber, and roasted chickpeas.

• Measuring cups: For accurately measuring the quinoa, chickpeas, mixed greens, cherry tomatoes, and cucumber.

• Measuring spoons: For measuring the olive oil, lemon juice, salt, and black pepper.

• Knife: To slice the cucumber and halve the cherry tomatoes.

• Cutting board: A surface to safely cut the cucumber and cherry tomatoes.

• Spoon: To drizzle the olive oil and lemon juice over the ingredients.

• Tongs: To toss everything together in the mixing bowl.

• Serving bowls: To serve the completed Buddha bowl.

Pre-cook quinoa: Cook a large batch of quinoa in advance and store it in the fridge for up to a week.

Use canned chickpeas: Opt for canned chickpeas to skip the soaking and cooking process.

Prep veggies ahead: Chop and store cherry tomatoes and cucumber in airtight containers.

Batch roast chickpeas: Roast a big batch of chickpeas and keep them in an airtight container for quick use.

Ready-made mixed greens: Buy pre-washed and pre-cut mixed greens to save time on washing and chopping.