| I am all about the dinner bowls! It is such an easy way to get in a variety of nutrient sources. Not only that, but it is a great way to use up the miscellaneous items in your fridge. We often come up with new dinner bowls when we are making a “fridge dinner” – a dinner using only foods that we have on hand (no grocery trip needed!). | |
| Total Time | Servings |
| 45 minutes (including salmon cook time) | 4 |
| Ingredients | |
| Base | 1 cup dry Purple Rice |
| Protein | 2 Salmon Filets |
| Toppings | 1-2 Avocados 1-2 Mangos |
| Sauce | 1/2 cup Siracha Avocado Mayo |
| Directions | |
| Preheat the oven to 350 degrees. Drizzle melted butter on the salmon. Salt and pepper the salmon to taste. Bake the salmon for approximatey 20 minutes or until cooked through. Cut into pieces. While oven is preheating: Add 2 C of water and 1 C dried purple rice to a saucepan. Bring to a boil. Cover and turn heat down to low and simmer for 45 minutes (or until water is gone and rice is cooked through). While rice is cooking: Peel and slice the avocados and mangos, size to preference. I like it to be a little chunkier. To serve: Ladle a healthy spoonfill of the rice into a bowl (there is no real science to the amount). Top with salmon, avocados, and mango. Drizzle with the siracha avocado mayo. | |
