Vanessa Hutchinson |

Low FODMAP Salmon Soba Bowl with Lemon Tahini Dressing

I absolutely love this salmon soba bowl! It's quick, healthy and delicious. 

I'm such a fan of soba noodles – high in protein and fibre, they keep you full and help with digestion. Combined with the good fats in salmon, avocado and tahini – this bowl will leave you glowing! 

Handy tip: the different components can be pre-prepared and stored separately so you can whip the bowls up in 5 minutes – great meal prep idea! 

The recipe serves 4 and you can increase/decrease ingredients as desired (keep in mind your FODMAP limits – broccoli has fructose, avocado has sorbitol, tahini has GOS). Use gluten free soba noodles + soy sauce to make the recipe gluten free, use tofu instead of salmon to make it vegan. 

Side note: this is one of my favourite dressings and I use it on lots of things!

Hope you love it as much as I do! Tag @fodbods if you make it :)


  • 600g salmon
  • 1 packet of soba noodles
  • 2 carrots, grated
  • 1 head of broccoli (~200g)
  • 3 bunches of bok choy
  • 1/2 avocado, diced
  • 3 tbsp soy sauce
  • 3 tbsp tahini
  • Juice of 1 Lemon
  • Optional: coriander


  1. Pre-heat oven to 100 degrees celsius. 
  2. Place the salmon on a sheet of baking paper and season with salt. Cook in oven for approx. 20 minutes or until white liquid starts to come out of salmon (note: it will still be a bit pink, but pieces should fall away easily)
  3. In a jar, combine the tahini, soy sauce and lemon juice – shake shake shake until well combined!
  4. Boil the broccoli and boy choy for approx. 5 minutes. Drain and rinse under cold water then set aside. 
  5. In a separate saucepan boil the soba noodles for approx. 4 minutes. Drain and rice thoroughly under cold water. Set aside.
  6. Time to serve: Place all ingredients in bowls, drizzle with the tahini dressing and top with coriander
Previous Post
Next Post