Salmon and Avocado Breakfast Rice Bowl
A creamy, savory breakfast bowl of flaked salmon and ripe avocado over warm brown rice, topped with wilted spinach and toasted sesame. One serving delivers more than a full day's vitamin B12 to support your morning.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 1
Ingredients
- 150gcooked brown rice (about 3/4 cup, warm or reheated)
- 100gcanned or cooked salmon, drained and flaked
- 0.5wholeripe avocado (about 70g), sliced
- 30gbaby spinach (about 1 large handful)
- 1tbsptoasted sesame seeds (about 9g)
- 2tspgluten-free soy sauce (tamari)
- 1tspextra-virgin olive oil
- 0.5tsprice vinegar
- 1wedgelemon (about 15g), for squeezing
Instructions
- 01
Warm the cooked brown rice (microwave 60-90 seconds or reheat in a small pan) and spread it into a shallow bowl.
- 02
Heat the olive oil in a small pan over medium heat. Add the spinach and cook 1-2 minutes, stirring, just until wilted. Remove from heat.
- 03
Flake the drained salmon with a fork and arrange it over the rice alongside the wilted spinach.
- 04
Fan the avocado slices over the bowl. Squeeze the lemon wedge over the avocado to keep it bright.
- 05
Whisk the gluten-free tamari with the rice vinegar and drizzle over the bowl.
- 06
Scatter the toasted sesame seeds on top and serve right away.
Nutrition (per serving)
- Calories
- 520kcal
- Protein
- 30g
- Carbs
- 43g
- Fat
- 27g
- Fiber
- 8g
- Selenium
- 47mcg
- Zinc
- 3mg
- Iron
- 3.3mg
- B12
- 3mcg
- Iodine
- 13mcg
- Sodium
- 700mg
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