Spicy Sriracha Salmon & Mango Buddha Bowl

1.Preheat your oven to 400°F (200°C).

2.In a small bowl, mix together sriracha sauce, soy sauce, honey, and lime juice. Place the salmon fillets in a shallow dish and pour the marinade over them. Let them marinate for at least 15 minutes.

3.While the salmon is marinating, rinse the brown rice under cold water. In a medium saucepan, combine the rice, coconut milk, and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 35-40 minutes until the rice is cooked and the liquid is absorbed.

4.Toss the broccoli florets with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for 20 minutes, until tender and slightly charred.

5.Place the marinated salmon fillets on a baking sheet lined with parchment paper. Bake in the oven for 12-15 minutes, until the salmon is cooked through and flakes easily with a fork.

6.In a bowl, combine diced mango, red onion, cilantro, and lime juice to make the mango salsa. Set aside.

7.For the peanut sauce, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, and water in a small bowl until smooth. Adjust the consistency with more water if needed.

8.To assemble the Buddha bowls, divide the coconut brown rice among serving bowls. Top with roasted broccoli, a salmon fillet, and a generous spoonful of mango salsa. Drizzle with peanut sauce and sprinkle with sesame seeds.

9.Serve with lime wedges on the side for an extra burst of freshness.