Salmon Rice Bowl with Creamy Avocado, Chickpeas, and Sautéed Spinach and Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

Salmon Rice Bowl with Creamy Avocado, Chickpeas, and Sautéed Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Salmon Rice Bowl with Creamy Avocado, Chickpeas, and Sautéed Spinach and Mushrooms

Savor a beautifully balanced bowl combining a tender seared salmon fillet with a hearty base of brown rice, fresh creaminess from avocado, protein-rich chickpeas, and a medley of sautéed spinach and mushrooms. Every bite brings a delightful mix of textures and flavors that is both satisfying and nourishing.

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NUTRITION

552kcal
Protein
38.5g
Fat
28g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet (~140g)

1/2 cup cooked Brown Rice (~100g)

1/4 medium Avocado (~50g)

1/4 cup canned Chickpeas (rinsed, ~40g)

1 cup fresh Spinach (~30g)

1/2 cup Mushrooms (~35g)

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions if not already cooked.

  • 2

    Season the salmon fillet with salt and pepper. Heat a non-stick pan over medium-high heat and sear the salmon on each side for about 3-4 minutes, or until cooked through.

  • 3

    In another pan, add the olive oil and sauté the mushrooms for 2 minutes until they begin to soften. Add the spinach and continue to sauté until wilted, about 1-2 minutes. Season lightly with salt and pepper.

  • 4

    Gently warm the chickpeas in a small saucepan or in the microwave for 1-2 minutes.

  • 5

    Assemble the bowl by placing the cooked brown rice as the base. Top with the seared salmon, sautéed spinach and mushrooms, and chickpeas.

  • 6

    Slice the avocado and arrange on top. Season with a pinch of salt and freshly cracked pepper. Serve immediately.

Salmon Rice Bowl with Creamy Avocado, Chickpeas, and Sautéed Spinach and Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

Salmon Rice Bowl with Creamy Avocado, Chickpeas, and Sautéed Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Salmon Rice Bowl with Creamy Avocado, Chickpeas, and Sautéed Spinach and Mushrooms

Savor a beautifully balanced bowl combining a tender seared salmon fillet with a hearty base of brown rice, fresh creaminess from avocado, protein-rich chickpeas, and a medley of sautéed spinach and mushrooms. Every bite brings a delightful mix of textures and flavors that is both satisfying and nourishing.

NUTRITION

552kcal
Protein
38.5g
Fat
28g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet (~140g)

1/2 cup cooked Brown Rice (~100g)

1/4 medium Avocado (~50g)

1/4 cup canned Chickpeas (rinsed, ~40g)

1 cup fresh Spinach (~30g)

1/2 cup Mushrooms (~35g)

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Prepare the brown rice according to package instructions if not already cooked.

  • 2

    Season the salmon fillet with salt and pepper. Heat a non-stick pan over medium-high heat and sear the salmon on each side for about 3-4 minutes, or until cooked through.

  • 3

    In another pan, add the olive oil and sauté the mushrooms for 2 minutes until they begin to soften. Add the spinach and continue to sauté until wilted, about 1-2 minutes. Season lightly with salt and pepper.

  • 4

    Gently warm the chickpeas in a small saucepan or in the microwave for 1-2 minutes.

  • 5

    Assemble the bowl by placing the cooked brown rice as the base. Top with the seared salmon, sautéed spinach and mushrooms, and chickpeas.

  • 6

    Slice the avocado and arrange on top. Season with a pinch of salt and freshly cracked pepper. Serve immediately.