Share this recipe
5 cups (1.25 L) brown rice, cooked
5 cups (1.25 L) whole red lentils, cooked
2 ½ cups (625 mL) shiitake mushrooms, roasted
2 ½ cups (625 mL) edamame, removed from pods
2 ½ cups (625 mL) carrots, shaved thin
5 cups (1.25 L) broccoli florets, steamed
20 oz (600 g) salmon, miso glazed *, cut into 2 oz (60 g) portions
10 oz (300 mL) sesame ginger dressing
* To prepare Miso Glaze: Combine 3 Tbsp (45 mL) white miso, 3 Tbsp (45 mL) mirin, 1 Tbsp (15 mL) low-sodium soy sauce
Chef’s Tip: To take this recipe to the next level, try tossing your edamame in a toasted sesame oil and dried seaweed flakes to make an easy upsell topping.
Please share your location to continue.
Check our help guide for more info.