A vibrant bowl featuring tender salmon, crisp roasted broccoli, and protein-packed edamame, drizzled with a tangy homemade teriyaki sauce.
Quick to prep and bursting with nutrients, this bowl is perfect for a balanced lunch or dinner.
Why You’ll Love This Recipe
Balanced nutrition — omega-3 rich salmon, fiber-filled veggies, and whole grains.
Flavorful sauce — homemade teriyaki with fresh orange juice and ginger.
Easy prep — sheet-pan roasting and simple sauce whisking.
Customizable — swap grains or veggies as desired.
Meal-prep friendly — assemble bowls for the week in minutes.
What You’ll Need (Ingredient Highlights)
Salmon filets — rich in omega-3s and protein.
Broccoli florets — roasted until tender and slightly charred.
Edamame — adds a pop of green and extra protein.
Brown rice — wholesome base to soak up flavors.
Carrot & cabbage — fresh crunch and color.
Teriyaki sauce — homemade with soy sauce, orange juice, and arrowroot.
Pro Tips Before You Start
Pat salmon dry to ensure a crisp sear and even roasting.
Roast broccoli in a single layer to avoid steaming.
Whisk sauce constantly when thickening to prevent lumps.
Warm grains and edamame before assembling for best texture.
How to Make Your Salmon Bowl
Step 1: Roast Broccoli
Preheat oven to 450°F. Toss broccoli florets with oil, salt, and pepper on a sheet pan.
Roast 15–20 minutes until tender and golden.
Step 2: Season Salmon
Pat salmon dry, season with salt and pepper, and set aside.
Step 3: Make Teriyaki Sauce
In a bowl, whisk arrowroot with cold water.
In a saucepan, combine soy sauce, orange juice, rice vinegar, honey, sesame oil, ginger, and garlic.
Bring to a boil, reduce heat, whisk in arrowroot mixture, and simmer 3–4 minutes until thickened.
Step 4: Roast Salmon
Push broccoli aside, place salmon skin-side down, and brush with sauce.
Roast 8–12 minutes until cooked to your liking.
Step 5: Warm Grains & Edamame
Heat brown rice and edamame per package directions.
Step 6: Assemble Bowls
Divide rice among bowls.
Top with broccoli, salmon, grated carrot, shredded cabbage, and edamame.
Drizzle with remaining teriyaki sauce and sprinkle sesame seeds and sliced green onions.
What to Serve It With
A crisp cucumber salad with rice vinegar dressing.
A side of seaweed salad for umami notes.
Pickled ginger for a bright, tangy bite.
Variations & Substitutions
Swap salmon for tofu, chicken, or shrimp.
Use quinoa or cauliflower rice instead of brown rice.
Add roasted sweet potatoes for extra color and sweetness.
Storage & Leftovers
Store components separately in airtight containers for up to 3 days.
Reheat grains and veggies; add fresh toppings after warming.
FAQs
Can I use frozen salmon?
Yes — thaw fully and pat dry before roasting for best results.
How do I prevent soggy broccoli?
Spread florets in one layer and roast without overcrowding.
Is arrowroot necessary?
Cornstarch works as a substitute for thickening the sauce.
Can I prep this ahead?
Yes — roast and cook components, then assemble when ready.
What if I don’t have orange juice?
Use pineapple juice or additional rice vinegar for acidity.
How spicy is the sauce?
It’s mild; add chili flakes or sriracha for heat.
How to keep flavors fresh?
Store sauce separately and add just before serving.
Final Thoughts
This Salmon Buddha Bowl is a colorful, nutritious meal that satisfies both flavor and health goals. With simple prep and vibrant ingredients, it’s sure to become a go-to recipe.
Salmon Buddha Bowls with Orange Teriyaki Glaze
Ingredients
- 2 heads broccoli cut into florets
- 4 salmon filets 4–6 oz each
- 2 cups cooked brown rice
- 1 cup shelled edamame
- 1 cup grated carrot
- 1 –2 handfuls shredded cabbage
- 1 tsp toasted sesame seeds
- 2 green onions sliced
- Teriyaki Sauce
- 2 tsp arrowroot starch
- ¼ cup cold water
- ¼ cup low-sodium soy sauce
- ¼ cup fresh orange juice
- 1 Tbsp rice vinegar
- 1 Tbsp honey
- ½ tsp sesame oil
- ½ tsp grated ginger
- 1 garlic clove minced
Instructions
- Roast broccoli at 450°F for 15–20 minutes.
- Whisk arrowroot and water; set aside.
- Boil sauce ingredients, whisk in arrowroot mix, simmer until thick.
- Roast salmon with sauce for 8–12 minutes.
- Warm rice and edamame.
- Assemble bowls with all components and garnish.
- See full steps with tips & photos → https://mischacrossing.com/salmon-buddha-bowl/
Notes
- Substitute arrowroot starch with cornstarch if needed.
- Use jasmine rice or quinoa for a different grain base.
- Add avocado or pickled radish for extra flavor and texture.
