Salmon and Qukes Rice Bowl

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Salmon and Qukes Rice Bowl

Total time: 50 mins

Serves 4

Ingredients

  • 1 sweet potato, peeled and cut into 3cm pieces
  • 2 tbsp The Good Grocer Collection Extra Virgin Olive Oil
  • 1 broccolini bunch
  • 4x 100g pieces of skin off salmon
  • 450g cooked brown rice
  • 200g canned lentils, drained and rinsed
  • 250g Qukes baby cucumbers, roughly chopped
  • 320g cherry tomatoes
  • 1 avocado, cubed
  • 6 red radish, thinly sliced
  • 1 cos lettuce, shredded
  • 1 cup coriander leaves, optional
  • 1 tbsp sesame seeds

Dressing:

  • 1/4 cup The Good Grocer Collection Extra Virgin Olive Oil
  • 1/2 lime, juiced
  • 2 tsp The Good Grocer Collection Honey
  • 1 tsp dijon mustard

      Method

      1. Preheat the oven to 220°C fan forced. Spread the sweet potato in a single layer over the base of a roasting tray, drizzle with 1 tablespoon of olive oil and season. Roast for 20 minutes. Add the Broccolini, turning gently to coat in oil and roast together for 10 minutes until the sweet potato and Broccolini are tender and lightly roasted. Set aside to cool.
      2. Drizzle the remaining oil over both sides of the salmon, season, and place on a baking tray. Cook above the sweet potato for 8 minutes or until cooked to your liking. Set aside for 10 minutes and flake into large pieces.
      3. Heat the rice following the packet directions. Place into a large a bowl and stir through the lentils.
      4. Spoon the rice and lentils into 4 bowls. Add the sweet potato, Broccolini, Qukes, tomatoes, avocado, radish, lettuce, and salmon.
      5. Whisk all the dressing ingredients together and spoon over the salad. Top with coriander and sesame seeds and serve with crusty toasted bread.

          Recipe by Perfection