Maple Salmon Buddha Bowl
This one just feels like a really well-rounded meal.

Maple salmon ingredients:
3 large salmon fillets, skinless
¼ cup of freshly squeezed orange juice
½ cup maple syrup
2 teaspoons of finely grated fresh ginger
1 big garlic clove, crushed
2 tablespoons of cocominos or tamari soy sauce
1 tablespoon sesame oil
1 teaspoon of extra-virgin olive oil for cooking
Bowl ingredients:
10 brussels sprouts, halved
2 cups of sweet potato, cubed
2 tablespoons of olive oil
1 teaspoon of sea salt
Kaleslaw mix (store bought, or can sub some other leafy green like spinach)
¼ cup nutritional yeast
1 cup quinoa
Half a lemon, squeezed
Method:
Preheat the oven to 180 C
Rinse the quinoa, then soak in 2 cups of water in a pot for 10-minutes
Mix all of the salmon ingredients, minus the salmon, in a baking dish or large bowl
Drench the pieces of salmon in the mixture until they are thoroughly coated on both sides
Leaving the salmon in the mixture, transfer the bowl or baking dish to the fridge for 20-minutes, flipping salmon pieces halfway through so the other side gets coated again in the mixture
Toss the brussels sprouts and sweet potato in the olive oil and salt, then place in the oven to cook
Bring the quinoa to a boil, then turn the heat off and let sit, covered for 15-20-minutes
Heat up a large skillet on medium-high heat
Once the skillet is hot, add the pieces of salmon
When they are cooked on one side, flip and start cooking on the other side
Using the tongs/spatula, start chopping the salmon up into pieces
Add some more of the juices from the maple marinade into the pan with the salmon
Once the quinoa has soaked up the water, fluff with a fork and add the lemon juice
In a large serving bowl, combine the kaleslaw mix, roasted brussels sprouts and sweet potato, nutritional yeast, and quinoa, mixing thoroughly
To serve, lay a few scoops of the mixture to a bowl, top with the maple salmon, then season with salt and pepper!
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