Description
This vibrant Salmon Burrito Bowl combines perfectly seasoned baked salmon with wholesome brown rice, black beans, fresh vegetables, and a zesty Greek yogurt lime dressing. Ready in just 25 minutes, it’s a fresh, flavorful, and nutritious meal that’s easy to assemble and perfect for a quick lunch or dinner.
Ingredients
Scale
Salmon and Seasoning
- 2 salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Bowl Ingredients
- 2 cups cooked brown rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Dressing
- 1/4 cup Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat & Prep the Salmon: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Season the Salmon: Rub the salmon fillets evenly with olive oil, then sprinkle chili powder, cumin, smoked paprika, salt, and pepper over them to infuse bold flavors.
- Bake the Salmon: Place the seasoned salmon fillets on the prepared baking sheet and bake for 12-15 minutes, or until the salmon easily flakes with a fork, indicating it is cooked through.
- Make the Dressing: Meanwhile, in a small bowl, whisk together Greek yogurt, lime juice, honey, garlic powder, cumin, salt, and pepper until smooth and well combined for a tangy and sweet sauce.
- Assemble the Bowl: In serving bowls, distribute the cooked brown rice, black beans, corn kernels, cherry tomatoes, and finely chopped red onion as the base layers.
- Add the Salmon and Garnishes: Place a baked salmon fillet on top of each bowl. Garnish with sliced avocado and freshly chopped cilantro for creaminess and fresh herbal notes.
- Finish & Serve: Drizzle the prepared Greek yogurt lime dressing over the bowls and serve with lime wedges on the side for an extra burst of citrus flavor. Enjoy your healthy and delicious salmon burrito bowl!
Notes
- Use fresh or frozen corn kernels based on availability; thaw frozen corn before adding.
- Brown rice can be substituted with quinoa or cauliflower rice for different textures or dietary needs.
- Adjust seasoning on the salmon to your spice preference, adding more chili powder for extra heat.
- The Greek yogurt dressing can be made ahead and stored in the refrigerator for up to 2 days.
- For a dairy-free option, replace Greek yogurt with a vegan yogurt alternative.
