Thai Salmon-Brown Rice Bowls
Ingredients
- 1⅓ cups cooked brown rice
- ¼ cup shredded carrot
- ⅓ cup steamed shelled edamame
- ½ cup shredded bok choy or romaine lettuce
- 6 ounces broiled salmon
- 1 Tbsp peanut butter
- 1 Tbsp gluten-free lower-sodium soy sauce or tamari
- 2 tsp rice vinegar
- 2 tsp sesame oil
- 2 tsp lime juice
Instructions
- Place the rice, carrot, edamame, and bok choy in a large bowl; toss to combine. Divide evenly between two bowls and top each evenly with the salmon.
- Whisk together the peanut butter, soy sauce, vinegar, oil, and lime juice in a small bowl. Drizzle the dressing over the bowls just before serving.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
435
|
435
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 30 | 30 |
| Carb (g) | 37 | 37 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 381 | 381 |
Bonus Collections Meal Plan
This recipe selected from the eMeals Bonus Collections Meal Plan.
Each Dinner Plan Includes:
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- Matching Grocery List
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