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
- Pre-heat oven to 100 degrees celsius.
- 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)
- In a jar, combine the tahini, soy sauce and lemon juice – shake shake shake until well combined!
- Boil the broccoli and boy choy for approx. 5 minutes. Drain and rinse under cold water then set aside.
- In a separate saucepan boil the soba noodles for approx. 4 minutes. Drain and rice thoroughly under cold water. Set aside.
- Time to serve: Place all ingredients in bowls, drizzle with the tahini dressing and top with coriander