Teriyaki Salmon Bowl with Charred Vegetables


Wild caught salmon fillet, glazed with teriyaki sauce, sits atop a cauli-rice bed, with charred carrots and Italian frying peppers, with toasted cashews, lime, and roasted broccoli bits.

Ingredients: salmon, cauliflower, coconut aminos, orange juice, raw honey, coconut vinegar, coconut oil, ginger, garlic, red chili flake, fish sauce, arrowroot, sweet onion, garlic, sesame oil, salt and pepper,carrots, Italian pepper, broccoli, sesame oil, cashews, lime, scallions

Small: 388 calories, 29g carb/18g fat/33g pro
Medium: 486 calories, 36g carb/22g fat/42g pro
Large: 583 calories, 43g carb/26g fat/45g pro

Macro Ratio:28/38/33

Reheating Instructions: Preheat oven to 275 degrees F. Remove lime and cashews. Heat dish for for 10 minutes. Stir rice halfway through. Enjoy!

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