Thai Crunch Bowl with Salmon

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Thai Crunch Bowl with SalmonRecipe

Photo: Hector Sanchez Styling: Lydia Purcell

This is a riff on the Korean rice dish bibimbap, in which various toppings are arranged over a bed of rice. Here, Thai crunch bowl must-haves such as thinly steamed edamame, shredded red cabbage, and broiled salmon top brown rice.

Serves 1

Ingredients

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2/3 cup cooked quinoa
2 tablespoons matchstick-cut carrot
2 tablespoons chopped red bell pepper
2 tablespoons steamed edamame
1/4 cup shredded red cabbage
3 ounces broiled salmon
1 teaspoon chopped dry-roasted peanuts
Sesame-Peanut Sauce:
1 teaspoon creamy peanut butter
1 teaspoon lower-sodium soy sauce
1/2 teaspoon rice vinegar
1/2 teaspoon dark sesame oil
1/2 teaspoon fresh lime juice

Preparation

1. Top cooked quinoa with carrot, red bell pepper, edamame, cabbage, and salmon. Sprinkle with peanuts.

2. In a small bowl, combine peanut butter, soy sauce, vinegar, sesame oil, and lime juice, stirring well with a whisk. Drizzle over bowl.

Created date

March 2016

Nutritional Information

Calories 397
Fat 15.3 g
Satfat 1.9 g
Monofat 4.3 g
Polyfat 3.3 g
Protein 31 g
Carbohydrate 34 g
Fiber 6 g
Cholesterol 54 mg
Iron 3 mg
Sodium 302 mg
Calcium 59 mg
Sugars 4 g
Est. Added Sugars 0 g