Salmon Rice Bowls with a Creamy Avocado Pepita Sauce
A healthy rice bowl consisting of salmon, kale, broccoli and a creamy avocado pepita sauce
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Servings: 4
Ingredients
Creamy Avocado Pepita Sauce
- ¼ cup pepitas
- ½ an avocado
- ¼ cup cilantro
- 3 garlic cloves
- ¼ cup olive oil
- 1 teaspoon cumin
- 2 tablespoon lime juice
- salt and pepper to taste
- ½-1 cup filtered water
Salmon Rice Bowls
- 4 salmon fillets
- 2 cups cooked rice
- 1 bunch broccoli, cut into florets
- 1 bunch kale
- salt and pepper to taste
- ⅓ cup pine nuts (optional)
- small handful of cilantro for garnish
Instructions
To make the Creamy Avocado Pepita Sauce
- In a small pan set over medium heat, toast the pepitas until they are slightly browned. Add the pepitas to a high powered blender and blend until they are ground down.
- Add the avocado, cilantro, garlic cloves, olive oil, cumin, lime juice, salt and pepper and ½ cup of the filtered water. Blend until smooth. You may need to add more water depending on the size of your avocado. You should be able to drizzle the sauce, if it is too thick add more water and blend again.
Salmon Rice Bowls
- Coat salmon fillets with olive oil and season with salt and pepper. Bake in an air fryer on the bake setting for 20 minutes at 350° If you do not have an air fryer you can either bake the salmon in an oven or pan fry it.
- Make the rice according to the directions on the package. I made white rice but brown would be good as well.
- Add 2 inches of water to a medium saucepan. Bring the water to a simmer over medium heat. Add the broccoli to a steamer basket and place into the pan. Cover and steam the broccoli for 5 minutes. Add the chopped kale to the basket and cover and steam for an additional minute until the kale softens and becomes a bright green.
- Assemble the bowls with the rice, broccoli, kale, and salmon. Top with the pepita lime sauce and garnish with the pine nuts and cilantro.