• Serves: 2 people
  • Prep time: 5 minutes
  • Cooking time: 10 minutes
    • British
    • Dairy Free
    • Gluten Free

    Grilled Salmon, Wholegrain Rice, Chickpea and Avocado Buddha Bowl

    Recipe Information

    Ingredients
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    1 x 240g pack Specially Selected lightly smoked salmon fillets

    1 x 220g sachet Wholegrain Rice with Quinoa

    150g drained Chickpeas

    2 x avocado

    120g baby spinach leaves

    1 x medium red onion

    8g Chai seeds

    1 x Lemon – cut into quarters

    Method

    Cut the salmon fillets in half lengthways and grill for 4 mins

    Cook the rice/quinoa as instructions on the pack

    Peel and slice the red onion

    Halve the avocados and remove the stone, using a spoon scoop out the flesh and slice, squeeze half the lemon over the slices to stop them from going brown

    Put the spinach leaves on the base and the sides of your bowl

    Then top with sections of rice and quinoa, avocado slices and chickpeas

    Top with the two salmon fillets and the red onion slices

    Sprinkle with the seeds, garnish with the lemon and serve

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