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This healthy gluten free smoked salmon corn cabbage bowl with avocado lime crema will win over your taste buds! Simple to make ahead and perfect for meal prep!
Isn’t it cool how inspiration comes even when you aren’t looking for it? I had never dreamed up this smoked salmon corn cabbage bowl until last Friday. Let me tell you the tale….
We were headed out to dinner for the first time as a family of 6, drove up north to Kalama only to find out the new McMenamins had a 1.5 hour wait for our party of 6. Yikes! That’s a bit too long for a 2 month, 2 year, 4 year and 6 year old. We quickly got back into the car and started searching for new places to go. I found Barrel Mountain Brewing in Battle Ground (brew pubs are always a win with us), called to check the wait, got on the list and we were off to that new-to-us spot!
We quickly became in love with Barrel Mountain Brewing. The from scratch food was amazing, drinks on point and the 5 gallon buckets of old toys the kids played with – perfect!
I couldn’t resist the NW smoked salmon nachos. Nachos are typically heavy on the cheese, but this one wasn’t. It was heavy on the veg and the delicious flavors won me over. I just knew I needed to make my own version once we were back home!
Smoked Salmon Corn Cabbage Bowl with Avocado Lime Crema
I nixed the tortilla chips for a base of quinoa, cut the cheese (but you could totally add some cotija in) and simplified my life by using frozen corn instead of fresh to save some time. We loved it so dang much I cannot wait to make it again!
I served it over a base of quinoa, but use what you like here! Tortilla chips for scooping, coconut rice, cauliflower rice… use what you like or have on hand!
My favorite way to prep a lot of cabbage is to use my food processor! I simply use the slicer blade to process chunks of cabbage I cut apart. It takes less than 5 minutes and I am left with a huge amount of ready to use cabbage for the week. Meal prep tip for ya right there!
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Smoked Salmon Corn Cabbage Bowl with Avocado Lime Crema
Ingredients
- 2 cups quinoa
- 3 cups frozen golden sweet corn, defrosted (can sub fresh)
- 1 tbsp avocado oil
- 1 can black beans , drained and rinsed
- 4 cups cabbage, shredded
- 1 cup grape tomatoes, halved
- 1/4 cup green onion, chopped
- 8 ounces smoked salmon, broken into pieces
- 2 avocados, ripe
- 1/4 cup sour cream
- 1/4 cup lime juice
- 1/2 tsp sea salt, divided
- optional toppers: cilantro, limes, sriracha
Instructions
- Cook quinoa according to package direction. TIP: Use a rice cooker and cook using the 2:1 ratio method. 4 cups of water to 2 cups of quinoa + a pinch of sea salt! When done add into a serving bowl.
- Heat a large skillet to medium-high heat. Add oil then corn along with 1/4 tsp sea salt. Saute for 5-8 minutes, stirring frequently as the corn gets some color. Remove and set aside to cool slightly.
- Add shredded cabbage, black bean, tomatoes, green onion, smoked salmon and slightly cooled corn to a large bowl. Stir to combine.
- Make the avocado lime crema by combining avocado, sour cream, lime juice, 1/4 tsp sea salt and 1/4 cup water to a blender (I use my magic bullet for this). Blend until smooth. Taste and add more sea salt or lime as needed.
- Serve with a base of quinoa, add the smoked salmon cabbage mixture, top with some avocado lime crema and your favorite toppers!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Where have you found inspiration from lately? Do you have any meal prep chopping tips I just need to know about? Please share!!
Heather
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