Description
A delicious and healthy Salmon Burrito Bowl packed with flavor and nutrients.
Ingredients
Scale
- 2 cups cooked brown rice
- 1 pound salmon fillet
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/2 cup salsa (optional)
- 1/2 cup shredded cheese (optional)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place the salmon fillet on the prepared baking sheet. Drizzle with olive oil and season with garlic powder, paprika, salt, and pepper. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
- While the salmon is baking, prepare the brown rice according to package instructions if not already cooked.
- In a large bowl, combine the cooked brown rice, black beans, corn, cherry tomatoes, and half of the chopped cilantro. Squeeze lime juice over the mixture and toss to combine.
- Once the salmon is done, remove it from the oven and let it cool for a few minutes. Flake the salmon into bite-sized pieces.
- To assemble the burrito bowls, divide the rice mixture among four bowls. Top each bowl with flaked salmon, avocado slices, remaining cilantro, and salsa and cheese if desired.
- Serve immediately and enjoy!
Notes
- For a spicy kick, add diced jalapeños or a drizzle of hot sauce on top.
- Substitute quinoa or cauliflower rice for a different base or to reduce carbs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 60mg