Boles saludables de salmón y aguacate (Alto en proteínas, preparación fácil)

Ingredientes

• 1 1/2 lbs salmon fillet (skin removed and cut into 1 to 1 1/2-inch cubes)
• 1 tablespoon olive oil (or avocado oil)
• 2 tablespoons coconut aminos (or low sodium soy sauce, if not paleo)
• 1 tablespoon fresh lime juice
• 1 1/2 teaspoons garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 4 cups cauliflower rice (or white rice, brown rice or jasmine rice)
• 2 ripe avocados (cut into 3/4 to 1-inch chunks)
• 1 large cucumber (diced)
• 1 cup shredded carrots
• 1 to 1 1/2 cups mango (cut into 1/2-inch cubes)
• 1 1/2 cups shredded purple cabbage
• 3 green onions (thinly sliced, green part only)
• sesame seeds (for garnish)
• Lime wedges (for garnish)
• 1/2 cup mayo (paleo, if needed)
• 1 tablespoon coconut aminos
• 2 teaspoons fresh lime juice
• 2 teaspoons honey
• 1 teaspoon sriracha
• 1 teaspoon toasted sesame oil
• 3/4 teaspoon garlic powder

Preparación

1. 1

   Preheat your oven to 425°F and line a large baking sheet with parchment paper.

2. 2

   Prepare rice or cauliflower rice according to package directions and divide among 4 bowls.

3. 3

   In a large bowl, toss the salmon cubes with avocado oil, coconut aminos, lime juice, garlic powder, paprika, chili powder, salt and pepper until evenly coated.

4. 4

   Arrange the salmon in a single layer on the prepared baking sheet.

5. 5

   Bake for 8–10 minutes, or until the salmon is cooked through and lightly caramelized on the edges.

6. 6

   For extra color, broil for 1 minutes at the end, if desired.

7. 7

   While the salmon cooks, whisk together the mayo, coconut aminos, lime juice, honey, sriracha, sesame oil and garlic powder in a small bowl until smooth and creamy.

8. 8

   Top each bowl of rice with salmon, avocado, cucumber, carrots, mango and purple cabbage if using.

9. 9

   Drizzle generously with sauce and garnish with green onions, sesame seeds and lime wedges.