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healthy lunch recipes

Sweet Chili Salmon Bowl

A balanced, bold-flavored bowl packed with Omega-3s, protein, fiber, and color—perfect for quick, healthy lunch recipes.
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Equipment

  • - Nonstick skillet or baking sheet
  • - Knife & cutting board
  • Mixing bowls
  • - Rice cooker or pot

Ingredients
  

  • - 4 salmon fillets 4–6 oz each, skinless
  • - ¼ cup sweet chili sauce
  • - 1 tbsp olive oil for pan-searing
  • - 2 cups cooked jasmine rice or quinoa
  • - 1 small cucumber sliced
  • - ½ cup shredded carrots
  • - ½ red bell pepper thinly sliced
  • - ½ cup shelled edamame steamed
  • - 1 avocado sliced (optional)
  • - 2 green onions thinly sliced
  • - 1 tbsp sesame seeds
  • - Lime wedges for serving
  • - Optional: Pickled ginger jalapeños, extra sauce

Instructions
 

  • Marinate salmon in sweet chili sauce for 15–20 minutes.
  • Cook salmon (pan-sear, bake, or grill) until flaky and cooked through.
  • Prepare rice or quinoa and fluff.
  • Slice cucumber, carrots, pepper, and steam edamame.
  • Assemble bowl with rice base, salmon, veggies, and toppings.
  • Garnish with sesame seeds and lime. Serve warm or pack for meal prep.

Notes

- Substitute salmon with tofu for a plant-based bowl.
- Use cauliflower rice for low-carb version.
- Add extra sauce or spice to taste.