Salmon and Rice Buddha Bowl

3 Reviews
100% would make this recipe again

Buddha Bowls are essentially balanced meals planned around a hearty grain and veggies. It's a pleasure for the eye and the palate.

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Preparation : 15 min Cooking : 10 min Standing : 1 h
500 calories/serving
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Ingredients

2/3 cup rice, long grain 120 g
4 eggs size large
2 carrots, grated 200 g
2 stalks celery, finely diced 140 g
2 green onions/scallions, finely chopped
1 1/2 cup green kidney / flageolet beans (canned), rinsed and drained 375 mL
3 tbsp extra virgin olive oil 45 mL
2 tbsp lemon juice, freshly squeezed 3/4 lemon
400 g salmon, canned
2 cups baby arugula 40 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 tbsp fresh cilantro [optional] 4 g

Method

  1. Cook the rice. Let stand in the refrigerator at least 1 h.
  2. Boil the eggs (10 min), cool them down immediately in cold water. Set aside.
  3. When ready to serve, prepare the vegetables : grate the carrots, dice the celery, and chop the green onions. Put them in a salad bowl, with the rice, flageolet beans and arugula. Drizzle with the oil and lemon juice. Adjust the seasoning, then toss.
  4. Transfer the salad to serving bowls. Cut the salmon into pieces and quarter the eggs. Place them on top of the salad, garnish with cilantro and serve.
This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (400 g)

Amount

% Daily Value

Calories

500

Fat

24 g

37 %

Saturated 4.8 g
+ Trans 0 g

24 %

Cholesterol

250 mg

Sodium

440 mg

18 %

Carbohydrate

39 g

13 %

Fibre

4 g

14 %

Sugars

4 g

Net Carbs

35 g

Protein

30 g

Vitamin A

75 %

Vitamin C

17 %

Calcium

28 %

Iron

17 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Fruits 0
Vegetables 1
Meat and Alternatives 3 ½
Fats 3 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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