Salmon & Cauliflower Rice Bowl

Eating a wholefood diet with plenty of vegetables and fiber can support gut health. This bowl is gluten- and dairy-free and packed with nutrients and fiber, while tasting delicious.

Serves: 1

Preparation time: 10 minutes

Cooking time: 50 minutes

Difficulty: Easy

Ingredients:

• 1 salmon fillet
• 5 Brussels sprouts (halved)
• 1/2  bunch of kale (washed, finely chopped)
• 1/4 head cauliflower
• 1 1/2  tbsp olive oil
• 1/2 tsp curry powder
• 1/2 pinch Himalayan pink salt

For the Marinade:

• 2½ tbsp (40 ml) tamari sauce
• 1/2 tsp Dijon mustard
• 1/2 tsp honey
• 1/2 tbsp sesame seeds

Method:

1. Preheat the oven to 350°F (180°C)
2. Line a baking sheet with parchment paper, then add halved Brussels sprouts. Coat with oil and season with salt. Cook for 20 minutes in the oven. 
3. While Brussels sprouts are cooking, make marinade by combining the tamari sauce, Dijon mustard, honey and sesame seeds in a bowl. Mix to combine. 
4. After 20 minutes, remove Brussels sprouts, and add the salmon to the baking sheet. Spoon the marinade over the fillet and return the baking sheet to the oven for a further 13-15 minutes (or until salmon is cooked to your liking)
5. While the salmon is cooking, heat 1 tbsp of olive oil in a pan over medium-high heat. Saute the kale for 2-3 minutes, or until wilted. Remove from the pan and set aside. 
6. Heat the remaining oil in the pan and add the cauliflower rice. Season with the curry powder and salt and saute for 2-3 minutes or until cooked through. 
7. Remove salmon and Brussels sprouts from the oven. To serve add all ingredients to a bowl.

Cooking tips:

• Pulse the cauliflower to create cauliflower rice
• Can replace olive oil with coconut oil

Glucology is an Australian-owned brand, founded in Sydney in 2016. Our mission is to help improve the lives of people living with diabetes by providing the best possible support products and information.  

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