top of page

Salmon and Qukes Rice Bowl

Prep Time:

20 minutes

Cook Time:

30 minutes

Serves:

4

Level:

Intermediate

About the Recipe

The Salmon & Qukes Rice Bowl recipe is a nutritious blend of succulent salmon, refreshing qukes baby cucumbers, and hearty brown rice. The salmon is lightly coated with olive oil, seasoned to taste, then baked to perfection. It's served atop a bed of cooked brown rice mixed with lentils, along with an array of colorful vegetables - sweet potato and broccolini that have been roasted to bring out their natural flavors, coarsely chopped qukes, ripe heirloom tomatoes, creamy avocado quarters, and thinly sliced red radish. The bowl is garnished with shredded cos lettuce, optional coriander leaves, and a sprinkle of sesame seeds. A homemade dressing, made from extra virgin olive oil, lime juice, honey, and Dijon mustard, is drizzled over the salad for a tangy kick. With a prep and cook time of just 50 minutes, this dish is perfect for a healthy weekday dinner or a casual weekend meal. Served with a side of crusty toasted grain bread, this bowl is a complete meal in itself.

Ingredients

  • 1 Sweet Potato (peeled, cut into 3cm pieces)

  • 2 Tbs extra virgin olive oil

  • 1 Broccolini Bunch

  • 4 x 100g Pieces of skinless salmon

  • 2 ¼ cups cooked brown rice

  • 1 cup canned lentils (drained & rinsed)

  • 250g Qukes Baby Cucumbers (Coarsley Chopped)

  • 320g Heirloom Tomatoes

  • 1 Avocado (Quarted)

  • 6 Red Radish (Thinly Sliced)

  • 1 Cos lettuce (Leaves shredded)

  • 1 Cup Coriander Leaves (Optional)

  • 1 Tbs Sesame Seeds 

  • 4 Slices crusty grain bread


Dressing:

  • ¼ Cup Extra Virgin olive oil

  • ½ Lime (Juiced)

  • 2 tsp Honey

  • 1 Tsp Dijon Mustard

Preparation


  1. Preheat the oven to 220 Degrees 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 an 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. Head the rice following the packed directions. Place into a large bowl and stir through the lentils. 

  4. Spoon the rice and lentils into 4 bowls. Add the sweet potato, Broccolini, Qukes and Heirloom Tomatoes, avocado, radish, lettuce, and salmon. 

  5. Whisky all the dressing ingredients together and spoon over the salad. Top with coriander and sesame seeds and serve with crusty toasted grain bread.

bottom of page