I LOVE “bowls”. Breakfast bowls, lunch bowls, dinner bowls; everything and anything in bowl form is right up my alley. They are so versatile and easy to get creative with. You can incorporate unique flavors, different ingredient combinations and really make it whatever you want. Many of the recipes I will be sharing on Dose of Dana will be in bowl form, so learn to like them or GTFO!
When making a bowl there are four simple components of the dish that really make it what it is. These are versatile and you can easily build off of them as much as you want! Below are my suggestions for the four components to use when you’re looking to make your next bowl meal.
1. Base: Anything starch or grain is a great base. Some of my personal favorites are quinoa, couscous (Israeli/pearl couscous are great too), sweet potato/potato, noodles (pad thai noodles to penne pasta), or polenta.
2. Protein: The protein part of a bowl is where you can start incorporating some bomb ass flavors. Not to say you shouldn’t season and flavor your base with anything but protein can be marinated or dry rubbed to perfection, taking your dish to the next level! You can really use any protein of your choice, from tofu (if you’re a veggie) to fish, chicken, beef, sausage, etc. The options are endless!!!
3. Veggies: Who doesn’t love veggies!? If they’re seasoned and made properly even the pickiest of eaters can be made to love veggies too! Any and every veggie can find their home in a bowl recipe, it just depends on what you like to eat and what type of dish you are going for. Feel free to add more than one veggie as well, with the same flavors or cooked different ways. As I said before the options are endless so have fun and experiment! Some of my favorites are kale, broccoli, string beans, eggplant, tomatoes, cauliflower, squash, beans, I could go on and on and on…
4. Toppings: Last but not least, and debatably the best part is the toppings!! I don’t want to keep repeating myself but you can seriously add as much or as little of whatever ingredient you want to your bowl. Again, different style dishes will call for different toppings. For example, if you’re making a Mexican inspired bowl you might top it with avocado, sour cream, cilantro, lime, or tomatoes. If it’s a Greek inspired dish you could top it with kalamata olives, feta, tzatziki, or a balsamic drizzle. This is your time to shine and add whatever you want, have fun go crazy, and break the rules with the toppings this is all about what you like!
Based on the type of bowl you are making and the flavors you want to achieve some base/protein/veggie combos go together better than others. This particular recipe used a lot of Asian flavors so obviously, I tried to use ingredients that I thought would work best with those flavors.
Sweet & Spicy Salmon Soba Bowls
Prep Time: 30 minutes
Cook Time: 12 to 15 minutes
Total Time: 45 minutes
Serves: 3-4 bowls
This sweet and spicy salmon bowl is light but satisfying and filling!
Perfect for a healthy dinner or lunch! Serve hot.
Because I make most things for just myself I will be sharing the amount I made for one person with enough for 3 to 4 days of leftovers. I will also write in blue the amount to use if you’re making this for 4 people.
For the Salmon:
- 1.5 (2) pounds of salmon
- 1 (2) clove(s) grated garlic
- 1/2 (1) tablespoon grated ginger
- 1/4 (1/2) cup soy sauce
- 1 (1 1/2) tablespoon(s) honey
- 1 teaspoon (or more) sriracha depending on how spicy you like it
- Zest and juice of half (a whole) a lime
For the Kale:
**I like kale chips fresh each time. So I only used about 2 leaves for this recipe. If making for four people use a full head of kale.
- 1/2 to 1 (2) tablespoon(s) olive oil
- 1/2 (1) teaspoon of salt
- 1/2 (1) teaspoon pepper
- 1/2 (1) teaspoon garlic powder
For the Broccoli:
- 1 head of broccoli
- 1 clove of chopped garlic
- 1 tablespoon olive oil
- Optional: 2 tablespoons of teriyaki
For the Soba Noodles:
- 1/2 (1) packet of soba noodles
- 1/4 of the salmon marinade mixture saved on the side
- 1 (2) avocado(s) (sliced, diced, or mashed)
- 1 lime (cut into segments)
- For the Salmon: Mix well until honey is incorporated and pour/brush on salmon fillets. Save about a quarter of the mixture to add to Soba Noodles after cooking. Cook at 400 for 15 min.
- For the Kale: Make sure your kale is dry (blot with a paper towel) before cooking. Cut up your kale, not too small it shrinks during cooking. Add olive oil and seasonings, mix until kale is lightly and evenly coated with spices and oil. Bake at 400 for 10-15 minutes or until edges are crisp and lightly browned but not burnt.
- For the Broccoli: Heat olive oil in a pan on medium heat, add chopped garlic and cook until fragrant. Add chopped broccoli and saute until browned and tender. Optional: Add teriyaki, turn heat to low and simmer until sauce is reduced and thickened.
- For the Soba Noodles: Follow package instructions. I like to add a little of the residual salmon marinade (saved on the side and did not touch the salmon) to add to the noodles.
- Divide ingredients among 4 bowls, or 4 Tupperware containers. Serve with 1/2 an avocado (sliced), squeeze of lime, and a drizzle of sriracha, if desired! Enjoy!
This recipe can be made as mild or as spicy as you like it! Enjoy with others or save as leftovers throughout the week! Comment to let me know how you like it!
Enjoy and comment to let me know if you made my Sweet & Spicy Salmon Soba Noodle Bowl! Follow for maximum effect! #DailyDose