Teriyaki Salmon Buddha Bowls (Great for Meal Prep!)

Prep Time: 5

Cook Time: 10

Additional Time: 10

Total Time: 25

Servings: servings

Calories: 426kcal

Author: Lauren

These Teriyaki Salmon Buddha Bowls are one of my absolute favorite meal preps! Everything comes together so quickly and it tastes like true, authentic asian takeout. Seriously, it’s comfort food to the EXTREME, but this version is made so much healthier! Very HIGHLY recommend serving with some of my Skinny Yum Yum Sauce to level up these bowls even more!

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Ingredients

4 Air Fryer Teriyaki Salmon filets 400g
2 cups cooked rice 280g - I used Minute rice
9- oz. raw broccoli florets
14.5- oz. raw carrots thinly sliced (~about 6 carrots)

To Assemble Each Bowl:

1 Air Fryer Teriyaki Salmon filet 100g
1/2 cup cooked rice 70g
1 cup cooked broccoli 78g
2/3 cup cooked carrots 100g
Skinny Yum Yum sauce optional for topping
Sesame seeds optional for topping

Instructions

Cook the Broccoli: Fill a large pot halfway with water and bring to a boil. Once boiling, salt generously and add the broccoli. Cook uncovered for about 6 minutes or until broccoli is tender. Then immediately drain in a colander to stop the cooking process (this keeps the broccoli green). Transfer to a bowl or container and season with salt and pepper to taste.
Cook the Carrots: Refill the large pot 1/4 the way with water then bring to a boil. Once boiling, generously salt and add the carrots. Boil for 8-10 minutes or until tender. Drain and transfer to a bowl or container and season with salt and pepper to taste.
To Assemble Each Bowl: To a bowl or meal prep container, add the cooked rice (no need to heat rice in advance if you're just meal prepping the containers). Top with the salmon, broccoli, and carrots. Serving with Skinny Yum Yum Sauce is optional but highly recommended!

Notes

MFP Entry: LFF Teriyaki Salmon Buddha Bowls

Tip: If taking on the go, store Yum Yum sauce in a separate disposable container so you don't have to heat that up with everything else.

Nutrition