Garlic Sesame Salmon Bowls with Bok Choy

Ingredients:

For the salmon

• 3 salmon fillets (about 10 ounces)
• 2 cloves garlic, minced
• 2 teaspoons freshly grated ginger
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sriracha
• 2 teaspoons rice wine vinegar

For the bowls

• 1 cup rice
• 2 cups water
• 1 head bok choy, thinly sliced
• 1 clove garlic, minced
• 2 teaspoons sesame oil + extra for serving
• 2 teaspoons sesame seeds + extra for garnish
• pinch of salt
• 3/4 cup thinly sliced cucumbers
• 1 avocado, sliced
• 2 scallions, thinly sliced
• soy sauce for serving
• sriracha for serving

Preparation:

1. Make the rice. Bring 2 cups water to a boil. Once boiling, add your rice, reduce to medium-low, and cover. Cook according to package directions.
2. Preheat your oven's broiler to high. In a small bowl, mix together the garlic, ginger, soy sauce, sesame oil, sriracha, and rice wine vinegar.
3. Line a baking sheet with foil and place the salmon on the sheet. Pour half of the sauce over the salmon and coat it evenly with a spoon or pastry brush. Broil for 3 minutes, remove from oven, baste with the remaining sauce, and broil for another 3 minutes or until cooked through.
4. While salmon is cooking, prepare the bok choy. Heat a medium skillet to medium-high heat. Add the sesame oil and garlic and sauté for 30 seconds or until fragrant.
5. Add the bok choy and sauté for 1-2 minutes or until wilted. Add the sesame seeds and a pinch of salt. Stir to combine.
6. To assemble the bowls, top the rice with the sautéed bok choy, a salmon fillet, sliced avocado, sliced cucumbers, a drizzle of sesame oil, a drizzle of soy sauce, a drizzle of sriracha, scallions, and sesame seeds.

https://www.spicesinmydna.com/garlic-sesame-salmon-buddha-bowls/

Sweet Potato Quinoa Bowls with Greens

Ingredients:

For the bowls:

• 2 tablespoons plus 1 teaspoon olive oil, divided
• 1 cup quinoa, rinsed
• 1 3/4 cups water or low-sodium vegetable broth
• Kosher salt
• Freshly ground black pepper
• 2 sweet potatoes (about 1 pound total), quartered lengthwise, then cut crosswise into 2-inch pieces
• 1 (15.5-ounce) can chickpeas, drained, rinsed, and thoroughly patted dry
• 1/2 cup pitted castelvetrano olives, coarsely chopped
• 2 ounces feta cheese (1/2 cup), crumbled (optional)
• 1 bunch lacinato kale (or, dandelion greens), thick stems removed and leaves thinly sliced

For the pesto:

• 1/4 cup tightly packed fresh basil leaves (or tender herb of your choice)
• 1/4 cup roasted, unsalted almonds (or nut of your choice)
• 1 small clove garlic
• 2 tablespoons olive oil
• 1 teaspoon finely grated lemon zest
• 1 tablespoon freshly squeezed lemon juice, plus wedges for serving
• 1/4 teaspoon kosher salt
• Freshly ground black pepper

Preparation:

1. Arrange a rack in the middle of the oven and heat to 450°F. Heat 1 teaspoon of the oil in a small saucepan over medium-high until shimmering. Add the quinoa and cook, stirring, until any water has evaporated and quinoa is toasted, about 2 minutes. Stir in the water or broth and 1/2 teaspoon salt. Bring to a boil. Turn the heat down to the lowest setting. Cover and cook for 15 minutes.
2. Meanwhile, place the sweet potatoes and chickpeas side-by-side on a rimmed baking sheet. Drizzle with the remaining 2 tablespoons oil, season with 1 teaspoon salt and several grinds of pepper, and toss to coat. Roast, flipping the sweet potatoes halfway through, until the sweet potatoes are crispy on the outside and tender on the inside and chickpeas are browned in spots, 18 to 20 minutes total.
3.  When the quinoa is ready, remove from the heat and let stand, covered, for 5 minutes. Uncover and fluff with a fork.
4. For the Pesto: Finely chop the basil, almonds, and garlic; transfer to a small bowl. Add the oil, lemon zest, lemon juice, salt, and several grinds pepper, and stir to combine.
5. Assemble the bowls:
6. Stir the pesto into the cooked quinoa. Stir in the olives and feta. Divide mixture between 4 to 6 shallow bowls. Top with the sweet potatoes, chickpeas, and kale. Serve with lemon wedges.

https://www.thekitchn.com/quinoa-sweet-potato-bowl-267048