Colorful Teriyaki Salmon Meal Prep Bowls with Brown Rice and Veggies

• 1 1/2 cups brown rice (uncooked)
• 4 salmon fillets (about 5 oz each, skin removed)
• 1 large sweet potato (peeled and cubed)
• 1 cup snap peas (trimmed)
• 1 large carrot (shredded)
• 1/4 cup low-sodium soy sauce or tamari
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon grated fresh ginger
• 2 cloves garlic (minced)
• 1 tablespoon olive oil
• 1 teaspoon toasted sesame oil
• 1 tablespoon sesame seeds (for garnish)
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss the cubed sweet potatoes in half the olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 20-25 minutes, turning halfway, until tender and lightly caramelized.
2. While the sweet potatoes roast, cook the brown rice according to package instructions. Fluff and set aside once done.
3. In a small bowl, whisk together soy sauce, honey, rice vinegar, grated ginger, minced garlic, and toasted sesame oil to make the teriyaki sauce.
4. Heat a large nonstick skillet over medium heat. Brush salmon fillets with a little olive oil and season lightly with salt and pepper. Add the salmon to the skillet and cook 3-4 minutes on each side, until cooked through and nicely browned.
5. Pour half of the teriyaki sauce over the salmon in the skillet during the last minute of cooking to glaze. Remove from heat and let rest for a couple of minutes.
6. Quickly sauté snap peas in the same skillet over medium heat for 2-3 minutes until bright green and crisp-tender. Season with a pinch of salt.
7. Divide the cooked brown rice evenly among four meal prep containers. Add equal portions of roasted sweet potatoes, snap peas, and shredded carrots to each container.
8. Top each bowl with a glazed salmon fillet. Drizzle remaining teriyaki sauce over the bowls, garnish with sesame seeds, and refrigerate until ready to eat.

Chef tips

• If you prefer, bake salmon on a separate sheet for 12-15 minutes at 400°F until flakes easily with a fork.
• Snap peas can be replaced with steamed broccoli or green beans based on your preference.
• For a soy-free option, use coconut aminos instead of soy sauce or tamari.
• To add more crunch, consider adding sliced cucumber or chopped scallions as a fresh topping before serving.