Sweet Chilli Salmon Meal Prep Bowls

Using pre cooked rice this training meal prep recipe is super quick and damn tasty.




Photo credit - Clean food crush

Photo credit - Clean food crush


1 lime cut into wedges

1/2 red cabbage, sliced very thin

2 large carrots, cut into very thin strips

150g frozen or fresh edamame

4 spring onions sliced

Coriander and parsley

2 green peppers, sliced

2 red peppers

2 tbsp sesame seeds

Coconut aminos or soy sauce, for serving, 4 tablespoons

4 large salmon fillets or one side of salmon (720 g)

2 tbsps raw honey

3 packets of cooked brown rice (Uncle bens style) 750 g

1/2 tbsps chili flakes,

1 tbsp garlic powder

1/2 tsp sea salt

Per serving

kcal 555 kcal

Protein 40g

Carbs 69g

Fat 15g


- Preheat the oven to 180 degrees

- In a small bowl mix honey, salt and chili flakes.

- Line a baking tray with parchment paper and add the salmon fillets, leaving space between.

- Bake in the preheated oven for about 12-15 minutes, or until salmon is cooked through and flakes easily.

- Meanwhile, heat 1 spray of olive oil in a large non stick pan over med-high heat. Add in carrots, bell peppers, red cabbage and edamame.

- Season with sea salt, pepper, garlic powder and saute for about 6-8 minutes, until the veggies are still crisp, but beginning to soften to your liking.

- Divide brown rice equally between four meal prep bowls and top equally with veggie mixture.

- Add salmon and garnish with sesame seeds, sliced green onions, fresh chopped coriander or parsley, lime wedges, and coconut aminos if desired.

- Keeps in fridge for up to 5 days.