Description
These Teriyaki Salmon Bowls with Crispy Brussels Sprouts are a quick, healthy, and flavor-packed meal ideal for weeknight dinners or meal prep. Featuring flaky salmon glazed in homemade teriyaki sauce, crispy roasted Brussels sprouts, creamy avocado, and fluffy rice, this bowl is a perfect balance of savory, sweet, and crunchy textures.
Ingredients
- Salmon fillets
- Brussels sprouts, trimmed and halved
- Avocado, sliced
- Cooked rice (white or brown)
- Olive oil
- Salt and pepper
- Green onions (optional, for garnish)
- Sesame seeds (optional, for garnish)
- For the Homemade Teriyaki Sauce:
- Low sodium soy sauce (or tamari for gluten-free option)
- Water
- Packed brown sugar
- Garlic, minced
- Fresh grated ginger
- Cornstarch + water slurry
Instructions
- Make the Teriyaki Sauce: In a small saucepan, combine soy sauce, water, brown sugar, garlic, and ginger. Bring to a simmer. Add cornstarch slurry to thicken.
- Roast the Brussels Sprouts: Preheat oven to 425°F. Toss halved sprouts with olive oil, salt, and pepper. Roast on a baking sheet until golden and crispy, about 20–25 minutes.
- Cook the Salmon: Place salmon fillets on a lined baking sheet. Brush with teriyaki sauce. Bake for 12–15 minutes, or until salmon flakes easily with a fork.
- Assemble the Bowls: Start with a base of rice. Top with roasted Brussels sprouts, sliced avocado, and salmon. Drizzle with extra teriyaki sauce and garnish with green onions and sesame seeds.
Notes
- Swap salmon with tofu, shrimp, or chicken for protein variation.
- Use cauliflower rice for a low-carb option.
- Substitute Brussels sprouts with broccoli or green beans.
- Add a soft-boiled egg for extra richness.
- Store components separately; add avocado fresh before serving.
