California Bowl

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 4 bowls

---

Ingredients

Base

• 2 cups cooked brown rice (or quinoa)
• 1 cup shredded red cabbage
• 1 cup baby spinach or mixed greens
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 ripe avocado, sliced
• 1 cup edamame, steamed and shelled
• 1 medium carrot, shredded
• 2 green onions, sliced
• Sesame seeds for garnish (optional)

Protein (Choose One)

• Grilled chicken: 2 chicken breasts, seasoned with salt, pepper & paprika
  or
• Tofu: 1 block firm tofu, cubed and pan-seared
  or
• Salmon: 2 fillets, baked or pan-seared

Citrus Ginger Dressing

• 3 tbsp soy sauce or tamari
• 2 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tbsp fresh lime juice
• 1 tsp grated ginger
• 1 tsp sesame oil
• 2 tbsp olive oil

---

Directions

1. Prepare the Base:
   Cook rice or quinoa if you haven’t already. Let cool slightly. Prep all veggies and set aside.
2. Cook the Protein:
   • Chicken: Grill or pan-sear 5–6 minutes per side until cooked through, then slice.
   • Tofu: Pan-sear cubes in a little oil until golden on all sides.
   • Salmon: Bake at 400°F (200°C) for 12–14 minutes or pan-sear 4 minutes per side.
3. Mix the Dressing:
   Whisk together soy sauce, rice vinegar, honey/maple, lime juice, ginger, sesame oil, and olive oil until smooth.
4. Assemble the Bowls:
   In each bowl, start with a bed of rice. Add cabbage, greens, cucumber, tomatoes, edamame, carrots, avocado, and green onions.
5. Add Protein:
   Place the sliced chicken, tofu, or salmon on top of each bowl.
6. Finish & Serve:
   Drizzle generously with citrus-ginger dressing, sprinkle sesame seeds, and serve immediately.