Thai Peanut Salmon Bowl

bowls / dairy free / meal prep

this is one of my favorite bowl recipes because most of the components in it can be made ahead of time. when I go home to eat a quick lunch, I can throw all of these ingredients into the bowl and have a beautiful healthy bowl in less than 5 minutes. this thai peanut salmon bowl is packed with protein: salmon, chickpeas, and farro make this lunch so filling and delicious. another awesome part about prepping for this bowl is that you don’t have to use your oven for anything. I used the air fryer for the salmon and the chickpeas, so it cuts down on even more time.

this bowl is also really interchangeable, but you can still maintain these awesome flavors. you can use any of your favorite grain if you don’t have farro. you can also use a different protein like chicken if you aren’t into salmon, or leave it out entirely and double up on the chickpeas! the dressing for this recipe is also a big staple in my kitchen. I like to make a big batch of it and save it for salads or stir fry’s I’ll make for dinner.

Thai Peanut Salmon Bowl

ingredients:

• 2 cups chopped bibb lettuce

• 1 cup cooked farro

• 1 can chickpeas

• 2 salmon fillets

• trader joes island soyaki marinade or soyaki marinade

• 4 sliced radishes

• 1 chopped cucumber

• 1/2 red onion sliced

• 1 carrot, peeled into ribbons

• 1 cup white distilled vinegar

• 1 1/2 tsp sugar

• 2 1/2 tsp salt

• 1 tsp powdered ginger

• 1 tsp garlic powder

• 1 tsp salt

• 2 tsp toasted sesame seeds

thai peanut dressing:

• 2 tbsp powdered peanut butter (I love pb2)

• 2 tbsp soy sauce

• 1 tbsp olive oil

• 1 tsp sesame oil

• 1 tbsp rice vinegar

• squeeze of sriracha

• 1 tsp powdered ginger

• 1 tsp minced garlic

• 1 tsp sesame seeds

directions:

1. marinate your salmon fillets in trader joes island soyaki or soyaki sauce. if you don’t have this sauce or want to make it from scratch, combine soy sauce, honey, garlic, rice vinegar, ginger powder, onion powder, and sesame oil.

2. make your quick pickled carrots and red onions. in a small saucepan, bring your white distilled vinegar, sugar, and 1 1/2 tsp of salt to a boil. place the carrot ribbons into a mason jar and the red onion into another. once boiling, pour the vinegar into each of the jars. let sit while you make the rest of the dish.

3. air fry your salmon at 400 for 7-9 minutes. the cooking time may vary depending on the size of your salmon. check your salmon and air fry for another 1-2 minutes if necessary.

4. make your crispy chickpeas. drain the chick peas and wash. pat dry with a paper towel and toss with salt, garlic powder, and ginger powder. air fry at 390 for 10-12 minutes, shaking the basket halfway through.

5. start layering your bowls. place the chopped bibb lettuce in each of your bowls. next add the farro, divide the crispy chick peas into each, and the sliced veggies. use your fork to “shred” the salmon fillets and place into each of the bowls. add in the pickled carrots and red onion.

6. make your thai peanut dressing but combining all the ingredients listed and shaking or whisking really well. pour over top each bowl.

7. top with sesame seeds and enjoy!

this recipe serves 2.