The last few weeks seem like they have been flying by so fast I can feel them moving. Someone better grab my hand and pull me onto this moving train because I swear I just blinked and it was Christmas- that was a MONTH ago.
Did that freak you out…? Sorry. The purpose of our lives is to be happy, and we try to refocus on what is important each day- even as we seem to get swept up in life’s whirlwind of responsibilities.
Buddha Bowls are amazing- and usually refer to a bowl that is round and full like a Buddha Belly! These are more of a baby Buddha Bowl I guess- since they aren’t that big. I usually go for a starch, a protein, and veggies (lots of veggies)- but this is one of our favorite quick weeknight meals because you can pretty much adapt it however you like or with whatever is in your fridge.
If you are going to adjust your portion sizes just make sure you double up on your marinade.
Buddha Bowls
Yield: 4 servings
Time: 30 minutes (plus a couple hours for marinade)
Marinade:
4 -3 oz salmon fillets
1 Cup Sweet Chili Sauce
1 shallot finely diced
1 Tbsp Garlic
1/4 tsp Chili Paste
1/4 Cup Lime Juice
Salt
Dry off the Salmon and season with Salt- Add to a seal-able plastic bag and set aside. Combine all your ingredients for your marinade in a bowl and reserve half (in the fridge) for the bowls before serving. Add the other half of the marinade to the Salmon bag remove all of the air and seal. Give it a gentle mushing around to make sure that the salmon gets evenly coated with the marinade, and leave in the fridge for an hour or two – ( at least 30 minutes).
Bowls:
14 oz Package Rice Noodles
Purple Cabbage
Shredded Carrots
Broccolini
Chopped Peanuts
This part comes together pretty easily- The cabbage and the carrots I like to leave raw for the extra crunch and usually just run the carrots over my regular old cheese grater. The Broccolini I blanch- bring just to a boil then remove from the pot with tongs and add to an ice bath (bowl of water with ice to stop the cooking process). Since they are now cold remove them from the ice bath and set aside we will grill them again with the salmon.
For the Rice noodles- Set a Medium sized bowl in the sink adding your brick of rice noodles. Bring a pot of water to a boil, and gently pour over your noodles. They will begin to soften- give them a swirl every couple minutes to encourage them to not stick together.
Once they have softened completely Grill up your salmon/broccolini- and you are ready to assemble your bowls. I start with my noodles then my additional marinade- veggies, salmon, and there you have it!
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