my-diet-bowls

Tandoori Salmon Poke Bowl with Cucumber Mint Raita

Name: Tandoori Salmon Poke Bowl with Cucumber Mint Raita
Yield: 1 serving
Cuisine: my-diet-bowls
Ingredients: 55 g basmati rice, dry; 110 g salmon fillet (raw); 86 g chickpeas, cooked and drained; 47 g spinach, baby; 71 g plain greek yogurt (2%); 63 g cucumber, grated; 5 g mint, chopped; 9 g lemon juice; 3 g tandoori spice blend; 0.78 g kosher salt

This baked dish pairs salmon fillet with cucumber, grated, mint, chopped and tandoori spice blend. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

easy

Balanced High satiety Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

43 g Protein

76 g Carbohydrates

19 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

55g basmati rice, dry 201 kcal
110g salmon fillet (raw) 229 kcal
86g chickpeas, cooked and drained 141 kcal
47g spinach, baby 11 kcal
71g plain greek yogurt (2%) 52 kcal
63g cucumber, grated 9 kcal
5g mint, chopped 2 kcal
9g lemon juice 3 kcal
1.57 tsp (3g) tandoori spice blend 4 kcal
0.39 tsp (1g) kosher salt 0 kcal

Cooking instructions

basmati rice
Cook basmati rice; keep warm.
salmon fillet (raw)tandoori spice blendkosher salt
Rub salmon with tandoori spice and a pinch of salt. Bake at 400F for 10-12 minutes until cooked through; flake into chunks.
plain greek yogurt (2%)cucumbermintlemon juicekosher salt
Stir yogurt with grated cucumber, mint, and lemon juice; season lightly with salt.
chickpeaskosher salt
Warm chickpeas briefly in a skillet or microwave with a splash of water and a pinch of salt.
basmati ricesalmon fillet (raw)chickpeasspinach
Assemble bowl: rice, chickpeas, spinach, salmon. Spoon raita over top.