I have recently developed a serious love for power bowls! We have them in my house at least once or twice a week lately. I think what I love most about them is the ease of making them but that they are LOADED with nutrients and superfoods. Recently I searched for an asian-inspired power bowl on Pinterest but had a hard time finding ones that fit well with the 21 Day Fix/Portion Fix meal plan. So I decided to put together my own!
I wanted something fresh, filling, but quick and easy to make. I am a long-time lover of hibachi grills and those amazing little salads they serve with the ginger dressing. Wow, just wow. I crave them ALL the time and wanted to incorporate that taste somehow. Let me tell you. I hit the jackpot on this one. These are so DELICIOUS but healthy and I could seriously eat them every night for the rest of my life but I would probably get mercury poisoning. I might be cool with that though. Either way, these are a MUST-TRY.
Power Bowl – Portion Fix Cups: 1 Red, 1.5 Green, 1 Yellow
- Salmon (3 skinless fillets)
- Head of Red Cabbage
- Large Carrots (3-4) OR Bag of Pre-Shredded Carrots
- Fresh Garlic (3-4 cloves)
- Scallions (1 bunch)
- Fresh Cilantro
- Annie Chun’s Brown Rice Noodles
- 1/4 c. – 1/2 c. Low-Sodium Soy Sauce
Ginger Dressing – Portion Fix Cups: 1 Orange
- 1/2 c. Tahini
- 1/2 c. Water
- 2 tbsp. Sesame Oil
- 2 tbsp. Low-Sodium Soy Sauce
- 2 tbsp. Rice Vinegar
- 1 tbsp. Honey
- 1 clove Garlic (minced)
- 2-3 tsp. Fresh Ginger (minced)
- One hour before preparing, marinate salmon in 1/4 to 1/2 cup of low-sodium soy sauce and 3-4 minced garlic cloves. Soy sauce is loaded with sodium so try not to overdo it. Marinate for 30 minutes to an hour.
- Heat oven to 450 degrees.
- Bring 4 quarts of water to a boil in a large pot to prepare for brown rice noodles.
- While oven and water are heating up, chop entire head of red cabbage into small, shredded pieces (the smaller the better), shred 2-3 carrots, and chop scallions.
- Combine ingredients for dressing in a small bowl and mix until it is of a liquid consistency.
- Add salmon fillets to oven and cook for about 12-16 minutes, flipping halfway through.
- Once pot of water comes to a boil, add rice noodles. Drain when rice noodles are ready. These only take about 2-4 minutes to cook.
- Combine all ingredients in a bowl, drizzle dressing over top, top with cilantro, and ENJOY!
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