A vibrant, nutrient-packed bowl with spicy sriracha salmon, fresh veggies, and a creamy sauce—perfect for a balanced, high-protein meal.
🛒 Ingredients (Serves 2–3)
For the salmon:
- 2 salmon fillets
- 1 tbsp olive oil
- 1–2 tsp sriracha (adjust to spice level)
- 1 tsp soy sauce (or tamari)
- 1 tsp honey (optional)
- ½ tsp garlic powder
- Salt & black pepper
For the bowl:
- 1–2 cups cooked brown rice, quinoa, or cauliflower rice
- 1 avocado, sliced
- 1 cup cucumber, sliced
- 1 cup shredded carrots
- ½ cup edamame
- 2 tbsp green onions
Creamy sriracha sauce:
- ¼ cup Greek yogurt or mayo
- 1 tsp sriracha
- 1 tsp lime juice
👩🍳 Instructions
- Prep the salmon
Mix olive oil, sriracha, soy sauce, honey, garlic powder, salt, and pepper. Coat salmon well. - Cook the salmon
- Oven: Bake at 200°C (400°F) for 10–12 minutes
- Air fryer: 180°C (360°F) for 8–10 minutes
- Pan: Cook 4–5 minutes per side
- Make the sauce
Mix yogurt (or mayo), sriracha, and lime juice until smooth. - Assemble the bowl
Add rice/quinoa, top with salmon, avocado, cucumber, carrots, and edamame. - Finish
Drizzle sauce on top and garnish with green onions.
🌿 Anti-Inflammatory Benefits
- Salmon → rich in omega-3 fatty acids
- Avocado → healthy fats
- Sriracha + garlic → metabolism & immune support
- Veggies → antioxidants & fiber
💡 Tips
- Don’t overcook salmon—keep it flaky and moist
- Use fresh lime juice for best flavor
- Add sesame seeds or seaweed for extra nutrients
🥗 Nutrition (Approx. per serving)
- Calories: ~450–550
- Protein: ~30g
- Balanced carbs, fats, and protein
🧮 WW Points (Estimated)
- Standard: ~6–9 points per bowl
- Low-point version (cauliflower rice + yogurt): ~4–6 points
🔄 Variations
- Keto: use cauliflower rice, skip honey
- Spicy lover: add chili flakes or extra sriracha
- Teriyaki twist: swap sauce for light teriyaki