Looking for some flavorful meal options that are high in protein and fiber? Try these 3 delicious recipes:

Asian Inspired Salmon Salad

Ingredients: 
● 2x 120g salmon fillets 
● Olive oil spray 
● 3 cups romaine, chopped 
● 1 cup red cabbage, shredded 
● ⅓ cup carrots, shredded 
● ½ cup mandarin oranges 
● ¼ cup edamame beans 
● ¼ cup sliced almonds 

For the salad dressing: 
● 2 tbsp tamari 
● 1 tbsp pure maple syrup 
● 2 tbsp rice wine vinegar 
● 2 tsp minced garlic 
● 2 tsp minced ginger 
● 2 tsp tahini 
● 2 tsp lime juice 
● 2 tsp white miso 
● Pinch red pepper flakes 

Directions: 
1. Preheat the oven to 180 degrees Celsius. 
2. Line a baking tray with parchment paper and place salmon fillets in the tray, season with pepper.
Bake for 10 to 15 min 
3. In a large bowl combine romaine, red cabbage, carrots, mandarin oranges, edamame beans, and almonds- toss until combined 
4. Slice the salmon and toss 
5. For the salad dressing, add all ingredients to a bowl and whisk together 
6. Leave the dressing to sit for 5 min to allow the flavours to marry with each other 
7. Drizzle the dressing over the salad and toss until well combined

Mexican Chicken Bowl

Ingredients:

For the Marinade:
● 4 boneless skinless chicken breasts 170g each
● 3 tablespoon olive oil divided
● 1 tsp garlic powder
● 1 tsp ground cumin
● 1/2 tsp smoked paprika
● Ground pepper to taste

For the avocado dressing:
● 1 large avocado
● 1/2 cup Greek yoghurt
● 1 tbsp wine vinegar
● 1 lime juiced, and zested
● 1/2 bunch fresh coriander
● 2 tsp dried oregano
● Pepper to taste

Salad bowl:
● 4 cups romaine lettuce chopped
● 1 1/2 cups cherry tomatoes quartered
● 400g tin black beans rinsed and drained
● 1 medium cucumber, diced
● 1 medium red onion thinly sliced
● 1/2 bunch fresh coriander chopped

Directions:
1. Add all the marinade ingredients to a bowl.
2. Add the chicken and toss well to completely coat.
3. Cover the bowl and allow the chicken to marinate in the fridge for at least 30 minutes.
4. Heat a grill pan over medium-high heat and add the chicken and cook until golden brown and cooked through
5. Allow the chicken to sit for 5 minutes before slicing it into thin pieces
6. Meanwhile, add all the dressing ingredients to a blender and blend until smooth and creamy
7. In a bowl, add all the prepared vegetables and top with chicken.
8. Drizzle the dressing over the salad and garnish with chopped, fresh coriander

Roast Pumpkin and Lentil Salad with Yoghurt Dressing

Ingredients:
● 1kg butternut pumpkin, peeled, deseeded and chopped into 3cm cubes
● 1 red onion thinly sliced
● 1 ½ tbsp olive oil
● ½ cup cooked brown lentils, drained and rinsed
● 1 lemon, 1 tbsp lemon juice, 1 tsp lemon rind
● 1 cup low-fat, plain Greek yoghurt
● 1 tsp cumin
● 3 garlic cloves, crushed
● 2 tbsp lime juice
● ¼ cup fresh coriander, chopped
● ¼ cup fresh mint, chopped
● 100g fresh rocket and spinach leaves

Directions:
1. Preheat oven to 200 degrees Celsius
2. Add pumpkin and onion to a lined baking tray and drizzle with 1 ½ tbsp olive oil
3. Bake in the oven for 35-40 minutes or until golden
4. Warm lentils and half the garlic in a pan over low to medium heat
5. Meanwhile, whisk together yoghurt, cumin, garlic and lime juice together in a bowl
6. Add coriander and mint to the yoghurt dressing, adding 1 tsp water to thin if necessary
7. Toss lentils with lemon juice and lemon rind, add rocket and spinach leaves and pumpkin and onion and toss together
8. Drizzle yoghurt dressing over the salad and serve

The post High Protein & High Fiber Recipes for Weight Loss: Fuel Your Body Right, Dietitians Approved first appeared on WLSA.