rice bowl 2
With the whirlwind of the holiday season safely behind us I find myself turning to simple “bowl” meals with great frequency. They require such little fuss, are the absolute embodiment of casual elegance, and are so much more than the sum of their parts.
The beauty of the one bowl dinner is that the options are endless and you can get really creative. For a vegetarian friendly version, a poached or fried egg in lieu of the salmon is absolutely delicious.
I hope this meal brings you warmth and comfort, wherever you are!
  • 2 cups of cooked quinoa or brown rice (I prefer quinoa but either makes a lovely base)
  • 1 bunch of scallions
  • 1/4 cup of sesame seeds
  • 1 tbsp of gluten free tamari
  • 1 ripe avocado
  • 1/2 pound of salmon (I recommend Faroe Island salmon for sustainability reasons, see more here)
  • 3 tbsp of hot pepper sesame oil
To prepare:
  • Preheat oven to 375 degrees
  • Cook quinoa
  • Place salmon on a parchment paper lined baking sheet and bake in the oven for 25-35 minutes depending on how well done you prefer it
  • While the salmon and quinoa are cooking, slice your scallions very thinly
  • Gently toast the sesame seeds in a small skillet, being careful not to burn them
  • Peel avocado and slice into thin slivers
  • When the quinoa has finished cooking, stir in 1 tbsp of tamari along with 3/4 of your scallions, and the sesame seeds
  • Remove the salmon from the oven, drizzle with 2 tablespoons of the chili sesame oil and let cool for a few minutes before flaking it into small pieces with a fork
  • Fill a small bowl with quinoa, and lay the salmon and avocado on top
  • Garnish with the reserved sesame seeds and scallions and drizzle the remaining sesame chili oil over the top.
  • Enjoy!