Serving size

1 person 2 people 4 people

Ingredients

30g Boundless cayenne & rosemary activated nuts & seeds (Nuts)
1 carrot
1 tbsp white miso paste (use half) (Soya)

(White Miso (Water, SOYBEANS, Rice, Salt), Water)
1 orange
200g smoked salmon (Fish)
80g quinoa

(quinoa (100%))
2cm fresh ginger
1 cucumber
200g raw beetroot
1 avocado
40g mixed salad leaves

Allergens

Contains: Nuts, Soya, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	106Kcal	685Kcal
	445kJ	2867kJ
Fat	5.7g	37g
of which saturates	1.2g	7.8g
Carbohydrates	8g	51g
of which sugars	3.9g	25g
Protein	6.0g	39g
Salt	0.55g	3.6g
Fibre	2.2g	14g

Ingredients

0g Boundless cayenne & rosemary activated nuts & seeds (Nuts)
2cm fresh ginger (use half)
40g quinoa

(quinoa (100%))
1 tbsp brown miso paste (use a quarter) (Soya)

(Water, Soya beans, Rice, Salt, Alcohol)
100g smoked salmon (Fish)
1 avocado (use half)
1 orange (use half)
20g mixed salad leaves
1 carrot (use half)
1 midi cucumber (use half)
200g raw beetroot (use half)

Allergens

Contains: Nuts, Soya, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	106Kcal	672Kcal
	444kJ	2810kJ
Fat	5.7g	36g
of which saturates	1.2g	7.4g
Carbohydrates	8g	51g
of which sugars	3.9g	25g
Protein	6.1g	39g
Salt	0.56g	3.5g
Fibre	2.2g	14g

Back

Ready in 20 High protein 1/3 daily fibre 5 of 5 a day Low sat fat

Smoked Salmon Buddha Bowl

Prep time: 0 mins

Total time: 15 mins

Cuisine: Asian

Food group: Fish

A rainbow in a bowl. Crunchy nuts meet vibrant beetroot, creamy avocado, fresh cucumber and sustainably sourced smoked salmon. Drench the lot in moreish ginger, miso and orange dressing.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Heat a large saucepan filled with salted boiling water on a high heat. Add the quinoa and boil for 13-14 mins, until cooked, then drain. Season with sea salt and black pepper.
Meanwhile, peel the cucumber into ribbons. Destone the avocado, peel, then thinly slice and shape into a fan. Peel the carrot and coarsely grate. Grate the beetroot (no need to peel). Juice the orange.
Make the dressing; finely grate the ginger, then add to a bowl with the half pack of miso and the orange juice. Mix thoroughly.
Remove the salmon from its packet and roll up each slice. Set aside.
Build the bowl; spoon the quinoa into one section of your bowl, then arrange the other ingredients around, trying to place similar colours on opposite sides. Finish by placing the mixed salad leaves on the side, and cucumber ribbons in the centre. Scatter with a line of the activated nuts and seeds. Season with sea salt and black pepper and finish with the dressing drizzled on top.