Coconut‑Lime Salmon Power Bowl with Chickpea Slaw & Cashew Rice

This vibrant bowl blends tropical coconut‑lime flavors with lean salmon and protein‑rich chickpeas for a quick, satisfying lunch or dinner. The silky sauce coats every element while the crunchy slaw adds fresh texture. It’s a balanced meal that’s as easy to make as it is Instagram‑worthy.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 2 salmon fillets (6 oz each)
• - 1 cup cooked jasmine rice
• - 1 cup coconut milk
• - 1 cup water
• - 1 cup cooked chickpeas
• - 1/2 cup shredded red cabbage
• - 1/2 cucumber, thinly sliced
• - 2 scallions, sliced
• - 1 tbsp fresh cilantro, chopped
• - 1 lime (juiced & zested)
• - 2 tsp honey
• - 2 tbsp peanut butter
• - 1 clove garlic, minced
• - 1 tsp chili flakes (optional)
• - 1 tsp olive oil
• - Salt & pepper to taste

Instructions

1. 1. Warm the coconut milk, water, and rice in a saucepan. Bring to a simmer, reduce to low, cover, and let steam 15‑20 minutes until fluffy.
2. 2. While the rice cooks, toss cooked chickpeas with olive oil, lime zest, salt, and pepper. Roast on a baking sheet at 400 °F for 12‑15 minutes, turning once.
3. 3. In a small bowl, whisk lime juice, honey, peanut butter, garlic, chili flakes, and a splash of coconut milk to create a silky sauce.
4. 4. Prepare the slaw by combining shredded cabbage, cucumber, scallions, cilantro, lime juice, and a pinch of salt—toss gently.
5. 5. Season salmon fillets with salt, pepper, and a light drizzle of olive oil. Bake at 400 °F for 12‑15 minutes, or until flakes easily with a fork.
6. 6. Assemble each bowl: start with a bed of coconut rice, top with baked salmon, then arrange chickpea slaw, roasted chickpeas, and diced avocado.
7. 7. Drizzle the lime‑coconut sauce over the bowl, then give a final sprinkle of fresh cilantro.
8. 8. Serve immediately with a wedge of lime on the side for extra zest.
9. 9. If desired, add a few crushed red pepper flakes for a spicy kick.

Chef's Note

Pro tip: Let the salmon rest for 3 minutes after baking—this keeps it moist and tender while the sauce warms through the residual heat.

Make-Ahead Tips

The rice, roasted chickpeas, and slaw can be prepared 1‑2 days ahead and stored in airtight containers. Reheat the salmon briefly in a skillet before serving.

Substitutions

Replace salmon with grilled cod, mahi‑mahi, or tofu for a vegetarian option. Swap jasmine rice for quinoa or cauliflower rice for a lower‑carb version.