This bowl has become my new favorite dish. It comes together so quickly and always tastes great. Because it also tastes amazing cold, this bowl is also perfect for meal prep. The recipe serves 4 but can easily be adjusted according to how many bowls you want to make. The key ingredient is definitely the Cilantro Plant Based Dip from Good Foods. Talk about a TOTAL GAME CHANGER. This light, creamy, cashew-veggie dip has just the right amount of cilantro and garlic to make for the ideal dressing for this bowl. No added flavors. 100% real food. I know you’re wondering where you can find this delicious dip, well lucky for you Good Foods Plant Based Dips are now available in all Target stores!! Look like its time for you to go shopping so you can make this bowl for dinner this week!
Ingredients:
1 Small Head of Purple Cabbage, sliced into thin shreds
2 cups of shredded carrots
1 cup uncooked black rice
1 lb salmon
1/4 tsp garlic powder
1/4 tsp Chinese five spice
salt and pepper
1 tbs of avocado oil
1 bunch of cilantro
2 limes
1 Package of Good Foods Cilantro Plant Based Dip
Directions:
- Prepare the black rice according the package instructions. This is the longest step so it needs to be done first.
- Preheat the oven to 450 F and prepare a baking sheet with parchment paper. Place the salmon on the baking sheet, coat with avocado oil and season with garlic p0wder, Chinese five spice, salt and pepper. Bake for 12 minutes.
- Slice the cabbage, pluck the cilantro leaves off the stems, and cut the limes into halves.
- Once the salmon and the rice are done, assemble the bowls with the veggies, rice and salmon. Top with the cilantro dip and lime juice.
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