Salmon Lunch Bowl
Lunch bowls make organising your midday meal effortless, and they are a brilliant way to ensure you are getting a balanced meal with lots of vegetables, a few complex carbs, good fats and some protein. This recipe is rich in omega-3s, protein and fermented goodness. Homemade Sauerkraut, or the store-bought unpasteurised version, contains a host of beneficial pro-, pre- and post biotics. Salmon, eggs and red cabbage are all great sources of L-glutamine, an amino acid that helps strengthen the gut lining and prevent leaky gut syndrome.
Ingredients 21
2 tbsp dried wakame, instant, flakes, soaked in cold water and drained
1 handful mint, coarsely chopped
1 handful dill, coarsely chopped
80 g red cabbage, finely shredded
1 handful mung bean sprouts
2 tins red salmon (Alaskan red salmon), drained, flaked
2 eggs, soft-boiled, halved
1 avocado, medium, ripe, peeled, stone removed, sliced
100 g sauerkraut
Cauliflower Rice
800 g cauliflower, cut into small florets, stalk coarsely chopped
2 tbsp ghee
1 onion, small, finely diced, optional
1 garlic clove, small, finely chopped, optional
sea salt and freshly ground black pepper, to taste
Miso Tahini Umeboshi Dressing
60 ml tahini, hulled or unhulled
2 tbsp lemon juice, freshly squeezed
1 tbsp shiro miso paste (white miso paste)
1 umeboshi plum, salted, seeded, finely chopped
2 tsp fresh ginger, finely grated
2 tsp manuka honey
60 ml water
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 7
Soak the in cold water for 10 minutes, or until rehydrated. Drain well and set aside.
Cauliflower Rice
Blend the in a food processor until it forms rice-sized grains.
Heat the in a large frying pan over a medium heat. Cook the and until softened, about 1 minute. Add the and cook, stirring occasionally, for 5–6 minutes, until just tender and heated through.
In a medium bowl, combine the cauliflower rice, and . Season with salt and pepper.
To Assemble
Divide the cauliflower rice, and between two serving bowls. Top with , , , and .
Miso Tahini Umeboshi Dressing
In a medium bowl, whisk the , , , , and . Gradually pour in the , whisking to incorporate and form a smooth dressing.
Drizzle with to serve.
The Beauty Chef's tips
Sliced steamed chicken or leftover baked or steamed fish can be substituted for the tinned fish.
