Salmon, Chick Pea and Avocado Buddha Bowl Recipe

How to make Salmon, Chick Pea and Avocado Buddha Bowl


  1. You can use the plain or peppered hot smoked salmon, cold or warmed.
  2. Peel and slice the red onion.
  3. Lightly roll lemon on benchtop surface, to loosen (this allows more of the juice to be squeezed). Slice in half. Set aside one half and slice the other in half again, for garnish.
  4. Halve the avocados and remove the stone. Using a spoon, scoop out the flesh and slice, squeeze half the lemon over the slices to stop them from going brown.
  5. Cook the microwave rice and quinoa as per packet directions. Fluff with fork.
  6. Assemble your bowl by putting the spinach leaves on the base and the sides of your bowl.
  7. Then top with sections of rice and quinoa, avocado slices and chick peas.
  8. Top with the 2 salmon fillets and the red onion slices.
  9. Sprinkle with the seeds, garnish with the lemon and serve.

Tip: You can easily swap out the hot smoked salmon pieces for fresh salmon fillets. Cut the salmon fillets in half lengthways and grill for 4-6 minutes or until cooked to your liking.