Description
A Salmon Burrito Bowl is a delicious and healthy meal that combines seasoned salmon with rice, black beans, corn, and fresh toppings.
Ingredients
Scale
- 2 salmon fillets (about 6 oz each)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp paprika
- Salt and pepper, to taste
- 1 cup cooked brown rice (or white rice, quinoa, or cauliflower rice)
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/2 avocado, sliced
- 1/4 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped (optional)
- Lime wedges, for serving
- For the Dressing:
- 2 tbsp Greek yogurt (or sour cream)
- 1 tbsp lime juice
- 1 tsp honey or agave (optional, for sweetness)
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C) or heat a grill pan over medium heat.
- Rub the salmon fillets with olive oil and season with garlic powder, chili powder, paprika, salt, and pepper on both sides.
- If baking, place the salmon on a lined baking sheet and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. If grilling, cook the fillets for about 4-5 minutes per side, depending on thickness.
- While the salmon cooks, prepare the brown rice (or your choice of rice/quinoa). Follow the package instructions and set aside.
- Rinse and drain the black beans.
- Heat the corn in a pan or microwave if using frozen or canned corn. If using fresh corn, you can briefly sauté it or grill it for added flavor.
- Slice the avocado, cherry tomatoes, and red onion. Set them aside for assembling.
- In a small bowl, combine the Greek yogurt, lime juice, honey (optional), garlic powder, salt, and pepper. Stir until smooth and well combined.
- In each bowl, start with a base of cooked rice (or your choice of grain).
- Flake the cooked salmon into large chunks and add it to the bowl.
- Arrange the black beans, corn, sliced avocado, cherry tomatoes, and red onion around the salmon.
- Drizzle with the dressing and top with fresh cilantro for added flavor.
- Serve with lime wedges on the side to squeeze over the bowl before eating for extra freshness.
Notes
- Feel free to customize your bowl with other toppings like jalapeños or your favorite salsa.
- This recipe can be made ahead of time for meal prep and stored in the refrigerator for a few days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking or Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg