This protein-rich Salmon and Vegetable Whole Grain Bowl is packed with flavors and perfect for a wholesome one-bowl meal.
Grain bowls are my recent obsession for many good reasons. When things become quite hectic around the holiday season, grain bowls become my go-to dinners. They pack layers of flavor and textures in one bowl, are super versatile, and are always filling. What’s not to love, right?
These grain bowls I am sharing today are the kind of hearty meal you want to eat when the temperature starts to drop. They’re packed with good-for-you ingredients like salmon, spinach, broccoli, radish, and sprouts, all piled on top of brown rice and quinoa. A drizzle of lemon Dijon dressing on top just gives it extra flavor and freshness.
Grain bowls are totally customizable which means you should feel free to pick and choose different ingredients, building them to suit your own tastes. Here are some ideas to get you started:
Pick your grains: Don’t limit to one grain, instead try a mix of brown rice, wild rice, quinoa, barley, or even buckwheat.
Top with vegetables and garnishes: Raw vegetables like bell peppers, beets, carrots, radish, and sprouts are great options. If you prefer cooked vegetables, try garlic sauteed kale, roasted sweet potatoes or butternut squash, or grilled asparagus. I also like to add some garnishes like toasted nuts, sesame seeds, avocado slices, and olives.
Add a protein: I add lean protein to my grain bowls to help keep me full longer. Salmon, tuna, and chicken are my favorites. Tofu, eggs, and chickpeas would work great too.
Drizzle on dressing: Most of the time I enjoy the flavors of the ingredients as is, but sometimes I will make a simple balsamic or sesame soy vinaigrette for flavor and moisture.
- 2 Bumble Bee SuperFresh® Salmon Fillets with Garden Pesto
- 1 cup brown rice
- ¼ cup quinoa
- 1 tsp olive oil
- 1 clove garlic, minced
- 2 cups packed baby spinach leaves
- 2 cups steamed broccoli florets
- ½ cup sprouts
- 4 small radishes, sliced
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 2 tbsps olive oil
- ¼ tsp sugar
- Salt and pepper, to taste
- Prepare salmon by placing the salmon fillets in parchment paper pouches and bake for 20 minutes in a 400F oven.
- Meanwhile, combine brown rice and quinoa with 2½ cups water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook for about 45 minutes or until the grains are tender and most of the liquid has absorbed. Let stand for 5 minutes, then fluff with a fork.
- In a skillet over medium heat, add olive oil and cook garlic until fragrant. Add spinach leaves and saute until wilted.
- To make the Lemon Dijon Dressing, whisk all ingredients in a bowl until well combined. Season with salt and pepper to taste
- To assemble the grain bowls, divide cooked rice mixture into two bowls and arrange salmon, sauteed spinach, broccoli florets, sprouts, and radishes on top. Drizzle with dressing and serve warm.
When it comes to adding a protein to this grain bowl, I turn to Bumble Bee SuperFresh® Salmon with Garden Pesto which makes meal prep so much easier. All of their seafood is no mess, and no fuss; just pure perfection, time after time. The salmon fillets come with their own parchment paper baking pouches and go from freezer to table in under 25 minutes.
In under half hour, you’ve got these tender salmon fillets that are so flavorful and richly satisfying with Parmesan cheese, basil, almonds, and a touch of garlic. They’re high in protein and richly seasoned with simple, all natural ingredients. And I love how they have no preservatives.
I always keep a few of these in my freezer because that means I can enjoy seafood any day of the week and at a moment’s notice. Plus there’s virtually no clean up involved – that’s definitely a bonus.
Check out where you can purchase Bumble Bee SuperFresh® products using this store locator or via Amazon Fresh. I’m sure you can think of lots of other variations for your perfect salmon grain bowl. Let me know if you come up with something really good!
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.