Teriyaki Salmon Veggie Bowls (Soy-Free, Gluten-Free, Whole30)

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These grilled teriyaki salmon bowls combine two of my favorite things into one delicious bowl! This grilled teriyaki salmon is Paleo and Whole30, made gluten-free, dairy-free, soy-free and refined sugar-free. This bowl is an easy and healthy dinner filled with healthy fats and veggies!

Traditional teriyaki sauce is full of sugar and also soy. To make our sauce Paleo and Whole30 friendly, we use coconut aminos and dates to sweeten. The combo of these flavors with ginger and garlic is just right!

Further Food Nutritionist Commentary:

I love this bowl because it is loaded with veggies and delicious protein and allows you to create whatever you want! Each serving with salmon provides 19g of protein and 10g of fiber so you will definitely feel satiated but feel free to use branzino, tilapia, tuna steaks, etc. This bowl is also low in fat - 5g total with only 1g of saturated fat so you will get the same satisfaction you would with any typical protein but without the heart health risks. Load up your bowl with veggies of your choice and enjoy!

By Liz Lederman
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Teriyaki Salmon Veggie Bowls (Soy-Free, Gluten-Free, Whole30)

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Servings: 4

Ingredients

4 fillets salmon (of about equal size)

For the teriyaki sauce:

1/2 cup coconut aminos
2 dates, pitted and soaked in warm water for 10-15 minutes then drained
1.5 teaspoons apple cider vinegar
1 teaspoon fresh ginger, grated on a microplane
1 teaspoon garlic powder

For the rest of the bowls:

1 pound green beans, trimmed
1/2 bunch asparagus, bottoms trimmed and cut into 1 inch pieces
1 tablespoon avocado oil
Sea salt and pepper
4 cups greens
1 cup cauliflower rice or white rice (cauli rice for Whole30)
1/4 cup green onion, chopped (optional garnish)
1 teaspoon  sesame seeds (optional garnish)

Instructions

 

  1. Heat grill to medium-high heat, and oil grill grate. On a Traeger, heat to 400° Fahrenheit.
  2. Cut veggies and place on a grill pan. Drizzle with avocado oil and season with sea salt and pepper to taste.  Set aside.
  3. Place all of the sauce ingredients in a blender or food processor and run continuously to combine all the ingredients until smooth. Stop to scrape sides down as needed and restart.
  4. Place sauce in a small sauce pan and heat over low heat, stirring occasionally, while the rest of the meal cooks.
  5. Season salmon with salt and pepper and place flesh side down on the grill. Grill for 8 minutes and carefully flip. Cook until salmon is done, about 6 more minutes. Add the veggies to the grill at the same time as the salmon. Toss them around when you flip the salmon.
  6. After you flip the salmon, heat up cauliflower rice (or white rice). To cook cauliflower rice, just heat up in a skillet with a little oil and season to taste with salt and pepper.
  7. Once salmon is done, carefully remove salmon and veggies from grill.
  8. Assemble your bowls. Add a base of greens, cauliflower or white rice, your salmon, veggies, and drizzle sauce over everything. Garnish with green onion and sesame seeds. Enjoy!

*Please note you may roast your salmon and veggies instead of grilling!

 

  Heat grill to medium-high heat, and oil grill grate. On a Traeger, heat to 400° Fahrenheit. Cut veggies and place on a grill pan. Drizzle with avocado oil and season with sea salt and pepper to taste.  Set aside. Place all of the sauce ingredients in a blender or food processor and run continuously to combine all the ingredients until smooth. Stop to scrape sides down as needed and restart. Place sauce in a small sauce pan and heat over low heat, stirring occasionally, while the rest of the meal cooks. Season salmon with salt and pepper and place flesh side down on the grill. Grill for 8 minutes and carefully flip. Cook until salmon is done, about 6 more minutes. Add the veggies to the grill at the same time as the salmon. Toss them around when you flip the salmon. After you flip the salmon, heat up cauliflower rice (or white rice). To cook cauliflower rice, just heat up in a skillet with a little oil and season to taste with salt and pepper. Once salmon is done, carefully remove salmon and veggies from grill. Assemble your bowls. Add a base of greens, cauliflower or white rice, your salmon, veggies, and drizzle sauce over everything. Garnish with green onion and sesame seeds. Enjoy! *Please note you may roast your salmon and veggies instead of grilling!  

Nutrition Information

Per Serving: Calories: 243; Total Fat: 5 g; Saturated Fat: 1 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 1 g; Cholesterol: 23 mg; Sodium: 692 mg; Potassium: 652 mg; Carbohydrate: 35 g; Fiber: 10 g; Sugar: 16 g; Protein: 19 g

Nutrition Bonus:

Vitamin C: 78%; Vitamin A: 91%; Iron: 20%; Calcium: 17%

Add an anti-inflammatory kick to this bowl with our Daily Turmeric Tonic!

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