Teriyaki Salmon & Lentil Bowl – Lentils.org

Ingredients

• ⅓ cup (75 mL) low-sodium teriyaki marinade
• 2 tsp (10 mL) lime juice
• 2 tsp (10 mL) fresh ginger, grated
• ⅓ cup (75 mL) canola oil
• 3 Tbsp (45 mL) sesame oil
• 4 cups (1 L) purple cabbage, shredded
• 2 cups (500 mL) carrots, shredded
• 3 cups (750 mL) baby bok choy, halved and steamed
• 5 cups (1.25 L) brown rice, cooked
• 5 cups (1.25 L) split red lentils OR whole red lentils, cooked
• 20 oz (625 g) salmon, cut into chunks
• 1 cup (250 mL) edamame
• 3 cups (750 mL) cherry tomatoes, halved
• 1 cup (250 mL) green onions, thinly sliced