Salmon Buddha Bowls with Orange Teriyaki Glaze
These Buddha bowls start with a base of hearty brown rice, layered with crisp roasted broccoli, edamame, carrots, and cabbage. Each bowl is topped with oven-roasted salmon glazed in a zesty homemade orange teriyaki sauce. Finished with sesame seeds and green onion, it’s a vibrant, nutrient-packed meal you’ll crave on repeat!
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.