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Sometimes all I crave is a healthy, filling lunch, and this salmon power bowl always hits the spot. With tons of protein, a creamy avocado dressing, and yummy roasted vegetables, you’ll feel so full but not bloated — rather like you just nourished your body and gave it exactly what it needed. I highly recommend using this method for roasting other frozen vegetables. It comes out perfectly every single time!
12 ounces Beleaves Frozen Broccoli Florets
12 ounces Beleaves Frozen Cauliflower Florets
1 (15-ounce) can chickpeas, drained
1/4 cup oil
2 teaspoons garlic powder
1 and 1/4 teaspoons salt
1/2 teaspoon black pepper
1/2 large ripe avocado
1/4 cup lemon juice
1 tablespoon oil
2 tablespoons mayonnaise
1 cube Gefen Frozen Garlic
3 cubes Dorot Gardens Frozen Cilantro
1 teaspoon garlic powder
2 teaspoons salt
1/4 teaspoon black pepper
2 cups cooked Pereg White Quinoa
4 salmon fillets
salt, to taste
black pepper, to taste
olive oil, as needed
1-2 radishes, thinly sliced
Preheat oven to 425 degrees Fahrenheit. Arrange broccoli, cauliflower and chickpeas on a baking sheet. Toss with oil and spices and spread evenly. Roast for 35 minutes.
Place all dressing ingredients in a blender and blend until creamy. Alternatively, place ingredients in a large deli container and blend with an immersion blender. Taste and adjust seasoning to your liking.
To make the salmon, heat a frying pan over medium heat. Season salmon with salt and pepper to taste; brush with olive oil. Once the pan is very hot, place salmon skin-side down and cook for five minutes. Flip and cook for an additional four minutes. Remove from heat.
To assemble the bowl, add quinoa to a bowl or plate. Top with roasted broccoli, cauliflower and chickpeas. Add pan-seared salmon, sliced radishes and drizzle with dressing.
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