A perfectly balanced, wholesome protein bowl with Teriyaki salmon and roasted pumpkin. Ready in under 30 minutes, this easy and super delicious autumn recipe is going to become a regular at your home.
I absolutely love the idea of throwing a bunch of veggies in a bowl and mixing colourful, healthy ingredients in one tasty meal. These are commonly known as Buddha bowls, but Buddha bowls are always vegetarian, while this one is pescatarian, but it’s a similar idea. You know I love my plant-based meals, but from time to time I like to include pescatarian recipes like this one. Recipes that are still mainly composed of veggies, but also include either fish or some other type of seafood.
Here is how it all comes together in a bowl:
In the months of September and October pumpkin and beetroot are in season so this bowl is a great autumnal meal. It’s very flexible though so you can totally switch to some other veggies depending on the season.
This protein bowl will provide you with a healthy dose of carbohydrates, coming from the brown rice and some of the other ingredients. Besides protein and yummy carbohydrates, this bowl is rich in healthy fats (Omega 3s), thanks to the salmon and the creamy avocado. We hardly get enough of Omega 3s so this protein bowl is the perfect way of adding some to your diet.
You are absolutely going to love the taste of the salmon. You will be surprised how easy it is to create a simple Teriyaki sauce. The delicious combo of honey and soy sauce, as well as ginger will add just the right amount of sweetness to the salmon. Enjoy and let me know in the comments below what are your favourite veggies to add to protein bowls?
- For 2 bowls:
- ½ cup brown rice
- 1 ½ cup cubed pumpkin / butternut squash
- 2 salmon fillets
- 1 avocado
- ½ grated raw beetroot
- some fresh salad leaves (spinach, rocket etc.)
- For the Teriyaki sauce:
- 25 ml low-sodium soy sauce
- ½ tbsp. honey
- ½ tsp. crushed ginger
- 1 small crushed garlic clove
- Preheat oven to 225° C / 430° F.
- Place the brown rice in a saucepan on medium heat for about 15-20 minutes with 1 cup water. Brown rice tends to take a bit longer to cook, you might have to add a bit more water until the rice cooks.
- In a baking tray place the salmon fillets on one side. Mix all the ingredients for the Teriyaki sauce and pour over the salmon. If you have some time you can leave it to marinate in the sauce for a bit, but otherwise it’s still tasty if you cook it straight away.
- On the other side, place the pumpkin cubes and coat them in some olive oil and salt.
- Pop in the oven for about 15 minutes. Both should be cooked at the same time, but if you notice that either the salmon or the pumpkin looks ready earlier, then you can take one of them out and put the other one back until it’s cooked.
- Once the rice, the salmon and the pumpkin are ready, you can arrange them in bowls with ½ avocado per bowl, handful of beetroot and some salad leaves.
- To flavour the fresh ingredients you can drizzle some olive oil, lemon or some extra soy sauce, but be careful with the soy sauce as you don’t want to make the whole bowl too salty and not that healthy.
The ingredients are for 2 bowls, but if you are making one simply reduce the ingredients in half. I would still recommend making it all, even if you are going to eat it on your own as you will do your meal prep for later.