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Salmon Power Bowls with Lemon Tahini Dressing
Ingredients
  • subheading: SALMON:
  • 6 ounces or 8 ounces salmon (separate into 2 fillets)
  • ½ tablespoon stone ground mustard
  • 1 teaspoon minced garlic
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • subheading: GRAINS:
  • ⅓ cup uncooked quinoa or grain of choice
  • ⅔ cup water
  • subheading: VEGGIES:
  • ½ tablespoon olive oil
  • 2 medium parsnips, cut lengthwise into 2” strips
  • 1 cup brussels sprouts, halved
  • 1 small sweet potato, chopped (1” cubes)
  • Garlic powder and salt, to taste
  • subheading: SAUCE:
  • ¼ cup tahini
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons rice vinegar
  • 1 to 2 tablespoon non-dairy milk, for thinning (coconut, hemp, etc.)
  • ¼ teaspoon kosher salt, or to taste
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