Spring Power Bowls
- 1 cup uncooked brown rice
- 10 strawberries, sliced
- 4 carrots, peeled and cut into pieces about finger length (If they are thick, cut the pieces in halves or quarters lengthwise.)
- 6 asparagus spears, trimmed and cut into pieces about finger length
- 6 ounces English peas (Use fresh if you can find them.)
- 2 6 ounce salmon fillets
- olive oil (There is not a specific amount, but I will talk about that below.)
- salt and pepper to taste
- 6 ounces Greek yogurt
- 1 1/2 teaspoons dried dill weed
- 1/4 teaspoon salt
- 2 tablespoons Dijon mustard
- 2 tablespoons milk
- Cook rice according to package directions.
- Preheat oven to 350 degrees.
- Toss carrots in a little olive oil and sprinkle with salt and pepper to taste.
- Place in a baking dish and bake for 10-15 minutes or until just barley fork tender.
- Add asparagus and peas and toss to coat with the olive oil. You may need to add a bit more oil.
- Bake until all vegetables are tender (10-15 more minutes).
- Brush the salmon fillets with olive oil and sprinkle with salt and pepper to taste.
- Bake in a separate baking dish for about 30 minutes or until salmon flakes easily with a fork. Baking time will vary depending on the thickness or your fillets, so watch them carefully.
- You don't really have to worry about getting these all ready at exactly the same time because they are just as good room temperature as they are warm.
- Stir together yogurt, dill weed, 1/4 teaspoon salt, mustard, and milk.
- To assemble, place rice in the bottom of a bowl, arrange strawberries and vegetables around the edges, place salmon over the rice in the center, and top with yogurt mixture.
Recipe by From Calculu∫ to Cupcake∫ at https://www.fromcalculustocupcakes.com/spring-power-bowls/