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If salmon isn’t your jam, you can of course make this with any other protein of your choice. My fave suggestions? Cubed chicken breast, tofu or shrimp.

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Don’t have gluten-free flour? Use regular if you aren’t allergic! Or, you can use cassava flour, cornstarch or potato starch. If you use starch, use about 1 1/2 tsp and 2 1/2 tsp water. Make a slurry and add it (this reduces starchy/gummy clumps.)

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I initially tested this with brown butter int he filling, but I’ve learned that brown butter is 10000x more potent when it’s drizzled as a finishing touch instead of incorporated into a filing. And yes, you can absolutely make this traditional lasagna style. I just think roll ups are so cute and fun!! You must use a baking dish that is tall enough to support the noodles. If you don’t, they will fall over and flop. If you don’t have one, I recommend just making this a traditional lasagna ENJOY.

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Anyway, at this Mediterranean bar, I found Peruvian sweety drop peppers (which are the size of caperberries with the flavor of a sweet pepper.) I also am familiar with Peppadew peppers, which are sweet pickled peppers. So, I thought, this is it. I must make a butter with these, garlic, herbs and lime. Then this recipe was born! But don’t worry, if you can’t find Peruvian sweety drop peppers, jarred pimentos, Peppadew peppers or just fresh sweet red peppers also work great here. I hope you enjoy this recipe as much as I do!

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This is a great weeknight meal, potluck contribution or even a fun Thanksgiving side. I hope you enjoy it as much as I do!

If you can’t find rainbow chard, kale works great too. Just use the stems in the beginning, then add the chopped leaves at the end.

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I used pumpkin purée in this recipe, but you can absolutely use acorn or butternut squash. If you do, just cube it and let it simmer in the broth until tender (not just fork tender, but falling apart on the fork.) This should take 20-30 minutes.

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No seriously, it does. And it’s THIS. I prepared this bowl with pork tenderloin, but I want you to know that you can prepare it with any protein of your choice. It works beautifully with chicken, tofu or shrimp.

If you like to meal prep, here’s a few ways to make this ahead!

Meal prep friends, you can marinate the meat overnight OR you can prepare it ahead of time. Reserve the sauce in a separate bowl and keep the meat in a sealed container. To meal prep this salad, you can slice the slaw ingredients and combine them ahead of time. You can also prepare the dressing up to a week ahead and keep it in a jar in the fridge. Finally, make the rice ahead of time and store in the fridge. This is perfect for meal prep and assembling!

Something else to note is that you can make this gluten-free by using Tamari and a certified gluten-free rice in the bowl. All in (including marinating time) this takes about 45 minutes to make, but I still think of it as a 30 minute meal in terms of cook time.

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