Honey Sriracha Salmon Bowls Meal Prep, 40g Protein
These Honey Sriracha Salmon Meal Prep Bowls combine flaky glazed salmon, protein-rich quinoa, roasted chickpeas, crisp vegetables, and fresh toppings for an easy meal prep recipe with approximately 40 grams of protein per serving. Perfect for healthy lunches, fitness goals, and busy weekdays.
Equipment
- baking sheet
- parchment paper
- mixing bowl
- whisk
- chef's knife
- cutting board
- meal prep containers
Ingredients
- 4 salmon fillets (6 ounces each, skin-on)
- 3 tbsp honey
- 2 tbsp sriracha
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 lime, juiced
- 2 cups cooked quinoa
- 1 can chickpeas, drained and roasted
- 2 cups shredded purple cabbage
- 1 large cucumber, diced
- 1 cup shredded carrots
- 2 avocados
- 2 tbsp sesame seeds
- fresh cilantro for garnish
Instructions
- Whisk together the honey, sriracha, soy sauce, sesame oil, garlic, ginger, and lime juice until smooth.
- Pat the salmon dry and place skin-side down on a parchment-lined baking sheet. Brush generously with the honey sriracha glaze.
- Roast the salmon at 400°F for 12–14 minutes until it flakes easily with a fork and the glaze is caramelized.
- Divide the cooked quinoa evenly among five meal prep containers. Add roasted chickpeas, shredded cabbage, diced cucumber, and shredded carrots.
- Top each bowl with a salmon fillet. Sprinkle with sesame seeds and garnish with fresh cilantro if desired.
- Store avocado separately and slice fresh before serving. Refrigerate bowls for up to 5 days and reheat gently before eating if desired.
Notes
Store avocado separately and add just before serving to prevent browning. Refrigerate assembled bowls for up to 5 days. Use tamari instead of soy sauce for a gluten-free version. Double the glaze and save extra for vegetables, chicken, or rice bowls throughout the week.