I always feel so good after having this for dinner: healthy teriyaki salmon bowls. It’s full of really good-for-you ingredients, and it leaves me feeling really full and happy. Plus, it tastes delicious too!

Teriyaki Salmon (or Chicken) Bowls

Serves about 4

Ingredients:

• 2 cups brown jasmine rice (rinsed until the water runs clear)
• 2 1/2 cups water
• 2 tablespoons coconut oil, divided
• 1/2 teaspoon sea salt
• 1 large or 2 small sweet potatoes, cubed
• salt & pepper
• 4 – 6 oz. salmon filets (you can also use about 1 lb. of boneless skinless chicken instead)
• 1 cup shelled edamame
• 1 avocado, diced
• 4 tablespoons teriyaki sauce
• Coconut aminos
• Toasted sesame seeds

Directions:

1. To make the brown jasmine rice: Add of the rice, water, 1 tablespoon coconut oil and 1/2 teaspoon sea salt to your Instant Pot and give it a quick stir. (We have this one and it’s the perfect size for our family of five.) Cook on the manual high heat setting for 20 minutes. Then, turn it off and let it sit and naturally release for about 15 minutes. Release any extra steam, open and fluff with a fork.
2. While the rice is cooking, preheat the oven to 425 degrees. Then, cube the sweet potatoes and add them to a baking sheet. Toss the sweet potatoes with 1 tablespoon coconut oil and salt & pepper to taste. Bake for about 20-30 minutes until they’re tender.
3. While the sweet potatoes bake, place salmon on a greased baking sheet and top with salt & pepper and teriyaki sauce. When the sweet potatoes have about 12 minutes left, place the salmon in the oven, and bake.
4. Meanwhile, follow the directions to cook the edamame, boiling water and adding the edamame for about 4-5 minutes.
5. Once the salmon is done (it should be able to flake easily with a fork) and the rice, sweet potatoes and edamame are cooked, you’re ready to assemble the bowls!
6. To assemble the bowls, add about 1/4-1/2 cup brown rice to each bowl, about 3/4 cup sweet potatoes, a filet of salmon, 1/4 an avocado, about 1/4 cup edamame, a shake of coconut aminos and a sprinkle of toasted sesame seeds.
7. Eat & enjoy!

Note: You’ll definitely have leftover brown jasmine rice. I love adding it to scrambled eggs for breakfast or lunch; or using leftovers with a curry dish. Mmm.

Let me know if you give this easy Teriyaki Salmon Bowl recipe a try! Tag me on Instagram or let me know in the comment section below. 🙂 I would LOVE to hear how you like it!