Buddha bowls are all the rage and for good reason! They're easy to make, full of nutrition, filling and satisfying. Create a buddha bowl with salmon, broccoli, beans and rice all topped with a maple tahini sauce for a delicious gluten-free lunch or dinner on the go!
Thinly slice the broccoli and sweet potatoes so that they're uniform in thickness to cook evenly.
Whisk together the olive oil, maple syrup, minced garlic, salt and pepper.
Pour 1/2 cup of the marinade over the veggies and 1/4 cup of the marinade over the salmon. Allow the fish and veggies to marinate in the refrigerator for 30 minutes.
Start cooking 1 cup dry rice according to package instructions.
Preheat the broiler on high.
Line two baking pans with foil and spread the veggies on one pan and the salmon (skin side down) on the other.
Place the baking pans 6 inches from the broiler and broil the fish for 10-15 minutes and the vegetables for 8-10 minutes.
Cook until the fish is caramelized on top and the flesh flakes off when cut in half at the thickest part or until the internal cooking temperature is 145 degrees Fahrenheit at the thickest part of the fillet. Cook veggies until the sweet potatoes curl on the edges and broccoli crisps up.
To assemble the bowls, add 1 cup cooked rice into a bowl, 1/2 cup black beans, handful of the sweet potatoes and broccoli, and a 2.5 oz portion of salmon.
Maple Tahini Sauce
In a blender, add the Greek yogurt, tahini, maple syrup, lemon juice, garlic and salt. Blend well and add 1-4 tablespoons water to get the desired consistency.
Don't pour too much extra marinade onto the salmon or veggie pans. Since the oven is heated to around 500 degrees, the oils will pop and you may get burned. Just a little extra drizzle is good!
Line the baking pans with foil for easier clean-up.
Cooking times will vary depending on how far the salmon and veggies are from the broiler. For more details, please read the blog post.