Sushi-Inspired Rainbow Salad Bowls

Eleanor King

KIWI Spring cover

Ingredients


Makes 2 servings

4 radishes

6 brussels sprouts

1 avocado

½ teaspoon sesame oil

½ teaspoon honey

1 Tablespoon soy sauce or tamari

1 cup cooked brown rice

1 cup shredded red cabbage

1 cup cubed, cooked tempeh or 2 cans of tuna

Pickled ginger to taste

Sesame seeds

This super-simple salad is loaded with healthy fats, fiber, and protein, as well as gut-healthy pickled ginger. While we list tempeh or tuna as the protein for this salad, you can easily swap that for cooked salmon, tofu, shrimp, or chicken depending on your preference!

Directions

1. Chop radishes and brussels sprouts into quarters and slice thinly. Slice avocado into cubes or thin pieces and remove the skin.

2. In a small bowl, whisk together sesame oil, soy sauce, and honey until homogeneous.

3. Build your bowl! In a salad bowl, add brown rice to the bottom, then top with vegetables, avocado, protein of choice, and drizzle with soy sauce mixture. Add pickled ginger and top with sesame seeds. Toss and serve.

Per Serving:

Calories:

Carbohydrates:

Fat:

Protein:

Fiber:

Active Time:

5 minutes

Total Time:

5 minutes