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Flare Free Chakra Balancing Salmon Buddha Bowls Recipe

DISCLAIMER: Post contains affiliate links.


We made these amazingly delicious Buddha Bowls for an in-person Chakra Balancing Day Retreat recently and they were so amazing that I'm going to share the recipe with you!


Each chakra has a different color that it's associated with so we tried to include all of the colors in these healing bowls.


The only color we didn't include was blue. Is there any blue foods you would add to this to make it hit all the chakras?! Comment below!!





SALMON BUDDHA BOWLS:

c=cup; t=teaspoon; T=tablespoon

Serves 4


INGREDIENTS:


SWEET CHILI SAUCE:


1 c soy-free Vegenaise

1 T local or organic raw honey

1 T garlic powder

Sea salt and black pepper to taste


BOWLS:


2 c cooked organic purple rice (1 c organic white rice cooked with 2 T organic black rice)

Four 5-6 oz. filets of wild caught salmon

1 organic orange bell pepper, sliced thin

1 can of organic chickpeas

1/2 bundle of organic kale, stems removed and chopped

1/2 large lemon, juiced

Extra virgin olive oil

1/2 bag of shredded carrots

1/2 bag of ready-to-eat radishes, sliced thin 1/2 cucumber, cut in half lengthwise and sliced thin

Sea salt and black pepper to taste


INSTRUCTIONS:


Preheat the oven to 450°F and line a baking sheet with unbleached parchment paper.


Place all ingredients for sauce in a small bowl and mix well to combine. Taste and adjust by adding more of anything you'd like to taste more of then set aside.


Arrange salmon on one half of the sheet tray and the sliced peppers on the other half. Spray with oil then season both with salt and pepper to taste. Roast for about 8-12 minutes, depending on the thickness of your fish and how thin you sliced your peppers, until an instant read thermometer registers at 145°F. (Make sure to probe the thickest part of the filet and do not push all the way through the fish because you will read the temp of the sheet tray.)


Place chickpeas in a small pot and season with salt and pepper. Turn heat to high and bring to a boil. Turn down to low then cover and cook while you make the rest of the dish.


Place the chopped kale and lemon juice in a large bowl. Season to taste with salt, pepper and olive oil then massage to tenderize. Taste and adjust seasoning by adding more of anything you'd like to taste more of.


Place 1/2 cup of purple rice in a bowl then add the remaining ingredients next to the rice, going around the bowl, in the order of the rainbow then drizzle with sauce and serve.





These leftovers would make an amazing breakfast bowl if you slap a couple organic fried pastured eggs on top! ~ Share this recipe if you'd try it ~


Want more delicious healing recipes like this?!



xo,


Laura





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