Mango salmon bowl

Mango salmon bowl

4.7 67 rating

Prep. 20min

Total 40min

4 portions

Ingredients

soy sauce
30 g
white sugar
10 g
rice wine vinegar
30 g
sesame oil
30 g
water
1230 g
black sesame seeds (see Tips)
1 tbsp
dried chilli flakes
½ tsp
red cabbage cut into pieces
120 g
tri-colour quinoa
150 g
salt plus extra to season
1 tsp
pumpkin peeled and cut into cubes (2 cm)
200 g
ground black pepper to season
frozen edamame beans (see Tips)
250 g
sashimi grade salmon cut into cubes (approx. 1 cm - see Tips)
200 g
ripe mango cut into cubes (approx. 1 cm)
1
avocado cut into slices
1
spring onion/shallot cut into slices, for garnishing
1
cashews for garnishing

Difficulty

easy

Nutrition per 1 portion

Sodium 1380 mg

Protein 27.9 g

Calories 2820.2 kJ / 671.5 kcal

Fat 37.6 g

Fiber 14.8 g

Saturated fat 6.4 g

Carbohydrates 50.4 g

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Australia and New Zealand

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