Smoked Salmon Bowl with Tahini Dip
Serves 220 mins prep30 mins cook
A loaded sweet and savory smoked salmon bowl with paprika garlic rutabaga fries and a side of cumin lemon herb tahini dip. This nutritious and satisfying meal is perfect for lunch, featuring organic arugula, smoked salmon, and a variety of colorful toppings.
0 servings
What you need
Instructions
1: Preheat the oven to 450°F. 2: Toss rutabaga fries in coconut oil, paprika, garlic powder, salt, and onion powder. 3: Bake rutabaga fries for about 30 minutes. 4: Steam Brussels sprouts then sear in ghee with salt and pepper. 5: Prepare the tahini sauce by blending tahini, veggie or chicken broth, lemon juice, lemon zest, garlic, cumin, salt, and coconut aminos until smooth. 6: Assemble the bowl with arugula, smoked salmon, rutabaga fries, Brussels sprouts, tomatoes, avocado, micro greens, and a fried egg. 7: Serve with the cumin lemon herb tahini dip.View original recipe