Salmon Teriyaki Veggie Bowls [Whole 30, Paleo, GF]

Salmon Teriyaki veggie bowls are the perfect way to get in all your protein and fresh veggies in a delicious and flavorful way with all clean ingredients!

Prepping the different ingredients takes a bit of time compared to your standard weeknight dinner, but the combination of the all the different toppings really makes this dish. Feel free to substitute bowls with whatever veggies and protein you like, it can be super versatile depending on what you have! Enjoy.

Serves 2.

Ingredients
Bowls:
2 6 oz. salmon fillets (12 oz. total)
2 medium zucchini, spiralized into zoodles
1 medium head of broccoli, chopped, steamed
Olive oil
Scallions, sesame seeds and soft-boiled egg, to garnish
Salt and pepper, to taste

Teriyaki Sauce:
2 medjool dates pitted, or 4 regular small dates
3/4 cup water
1/4 cup coconut aminos
1 tbsp. apple cider vinegar
2 cloves garlic, peeled
1/2 inch fresh ginger, peeled
1/2 tbsp. tapioca starch
Pinch of salt

Directions:
Combine water, dates, coconut aminos, vinegar, garlic, and ginger in a blender and blend well until smooth. Pulse in tapioca starch until smooth. Pour mixture into a small saucepan and set over med-high heat to bring to a boil. Once boiling, lower the heat to medium/med-low and allow to simmer another 5 minutes or until thick and syrupy. Salt to taste. Set aside.

Prepare other bowl ingredients by steaming chopped broccoli over boiling water. Sauté zucchini and broccoli separately or together over medium heat with 1 tsp. olive oil, salt and pepper, and a few tablespoons of the teriyaki sauce.

Season salmon with salt and pepper and grill or cook salmon over stovetop on medium heat until preferred doneness (2 to 3 minutes on each side). Remove from heat and coat generously with teriyaki sauce and green onions.

Assemble bowls by layering zucchini noodles, topping with teriyaki salmon, broccoli, and soft-boiled egg. Season with more teriyaki sauce to taste, scallions, and sesame seeds.