BALANCED BOWLS / FULL RECIPES

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower on the glycemic index.

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Tilapia is a more budget-friendly fish option.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos are lower in sodium.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

Combine honey, mustard, tamari, and extra virgin olive oil in a bowl.

Add a squeeze of lime juice or lemon juice to the marinade mixture.

Cover the salmon fillets with the marinade, ensuring they are well coated.

Optionally, let the salmon marinate overnight for deeper flavor, or cook immediately.

For the potatoes, parboil them in salted water until softened.

Drain the potatoes and rinse with water.

Season the potatoes with sea salt, dried herbs, black pepper, garlic powder, and lemon zest.

Drizzle the potatoes with extra virgin olive oil and add whole garlic cloves (skin on).

Lay the potatoes flat on a baking tray to ensure they crisp up.

Roast the potatoes in the oven until golden brown.

For the salad, slice the red onions and combine them in a bowl with cherry tomatoes and calamata olives.

Drizzle the salad with extra virgin olive oil and add dried and fresh herbs, mixing well.

For the jug, place fresh herbs (parsley, coriander), spices, garlic, lemon juice, jalapeno pepper, and extra virgin olive oil into a food processor and blend until smooth.

Steam the green beans until tender, then mix with the jug sauce.

Plate the bowl with honey mustard salmon, roasted potatoes, tomato and olive salad, and jug green beans.

Grill some lemon slices and squeeze over the bowl before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens