This bright and colorful bowl is packed with nutritious ingredients, each delicious on its own—but even better together! The fresh crispiness of the snap peas combined with the creaminess of the nori ranch dressing brings everything together for a simple and well-balanced meal that can be enjoyed warm or cold.
AdvertisementMake it to go
Skip the heat and prep these bowls for an away-from-home lunch. In 2 glass containers, divide and layer bowl ingredients and top each with dressing and lid; store in the fridge for no longer than 2 days. Don’t forget an icepack!
- 1 avocado skin and pit removed
- 1 garlic clove peeled and minced
- 3/4 cup unsweetened unflavored cashew milk
- 1/4 cup plain Greek yogurt
- 1/4 cup nori cut into small pieces
- 1/4 cup roughly chopped chives
- 1 Tbsp roughly chopped fresh dill
- 1/2 tsp lemon juice
- 1/4 tsp sea salt
- 1 Tbsp avocado oil
- 2 cups cooked brown rice
- Salt and pepper to taste
- 1 cup cooked wild sockeye salmon
- 2/3 cup diced English cucumber
- 2/3 cup sliced snap peas
- For dressing, in small food processor or high-speed blender, combine avocado, garlic, cashew milk, yogurt, nori, chives, dill, lemon juice, and sea salt; blend until smooth. Makes about 1 1/2 cups dressing. Leftover dressing can be refrigerated in sealed container for up to 2 days.
- For bowls, in large skillet, heat oil on medium. Add rice and sauté until warmed through. Season with salt and pepper, to taste; move rice to one side of skillet and add salmon to other side. Sauté salmon and rice, keeping them separate, until both are heated and ready to serve.
- Divide rice, salmon, cucumber, and peas between 2 bowls and top with desired amount of dressing.
Per rice bowl serving: 437 calories; 40 g protein; 16 g total fat (3 g sat. fat); 31 g total carbohydrates (4 g sugars, 5 g fiber); 92 mg sodium Per serving of dressing: 169 calories; 13 g protein; 10 g total fat (3 g sat. fat); 9 g total carbohydrates (4 g sugars, 3 g fiber); 172 mg sodium
