Salmon Buddha Bowl with Creamy Tahini Dressing

For the Bowl:

• Salmon: A great source of high-quality protein and omega-3 fatty acids, which support brain and heart health.
• Quinoa: A gluten-free grain rich in fiber and protein, making it a fantastic base for this dish.
• Grape Tomatoes: Bursting with antioxidants, including vitamin C and lycopene, which help support the immune system and skin health.
• Carrots: Provide a satisfying crunch and are packed with beta-carotene, which converts to vitamin A for healthy vision.
• Spinach: A nutrient powerhouse rich in iron, folate, and vitamins A and K.
• Yellow Peppers: Add a touch of sweetness and are loaded with vitamin C to boost immunity.
• Zucchin: A hydrating vegetable that is low in calories but high in vitamins B6, C, and fiber.
• 
  

For the Creamy Tahini Dressing:

• Tahini: Made from ground sesame seeds, it provides healthy fats and a creamy, nutty flavor.
• Lemon Juice: Adds brightness and helps balance the richness of the dressing.
• Apple Cider Vinegar: Enhances the tanginess while supporting digestion.
• Maple Syrup or Honey: Offers a hint of natural sweetness to balance the flavors.
• Garlic: A natural antimicrobial that adds depth to the dressing.
• Sea Salt: Enhances all the flavors.
• Olive Oil: Adds healthy monounsaturated fats and smooth texture.
• Water: Helps thin out the dressing to your preferred texture.

To prepare this nourishing Salmon Buddha Bowl, start by making the creamy tahini dressing... whisk together tahini, lemon juice, apple cider vinegar (if using), maple syrup or honey, minced garlic, and sea salt in a small bowl. Slowly mix in the olive oil, then gradually add water until the dressing reaches a smooth, pourable consistency. Set it aside. Next, cook the salmon by heating a skillet over medium-high heat with a drizzle of olive oil. Pat the salmon cubes dry, season with salt and pepper, and sear them in the hot pan for about 2–3 minutes per side until golden brown and cooked through. Remove the salmon and set it aside. In the same skillet, lightly sauté the yellow peppers and zucchini with a touch of olive oil for 3–4 minutes, allowing them to soften slightly while retaining a bit of crispness. Now, it's time to assemble the Buddha bowls. Divide the cooked quinoa among four bowls, then arrange the fresh spinach, julienned carrots, sliced grape tomatoes, sautéed peppers and zucchini, and seared salmon on top. Finally, drizzle generously with the creamy tahini dressing and enjoy this balanced, vibrant meal!