So how can we make this whole dinner thing work more efficiently? With crazy busy lives, not to mention inflation and rising prices life needs to be streamlined, but still create delicious healthy, budget-friendly meals not repetitive and boring. I find that dinner is the best place to set oneself up for another meal the next day, I inevitably find myself picking the same groceries, sometimes with recipes in my mind but most times just because something looks good in season or its a something we know that has to be eaten regularly, hello broccoli!
I make extra whole grains/rice, chop extra veggies, cook at least 2 beans and lentils from scratch and always prepare a little more than we need to ensure leftovers, which can either be lunch the next day or repurposed into something different. This burrito bowl is a great example. The salmon was prepared for tacos in double batch, so was the homemade chipotle sauce. The quick salsa Pico de Gallo was no more than 10 minutes of chopping, so was sautéing up some peppers and for the beans I literally opened a can, rinsed, drained and heated them. If you precook rice or other grains they go into bowls , then everything gets neatly placed in a bowl for styling, guacamole/avocado and cheese also helps veggies go down without resistance. Dinner done!!
This recipe is an inspiration for your next dinner it is both affordable and healthy. This bowl is packed with quality high protein, fiber and colorful veggies + a delicious creamy sauce that makes the whole situation unique. Most of our meals are different versions of the same thing – a wholegrain or vegetable noodles for low carb versions, cooked beans and lentils or grilled protein, roasted seasonal vegetables, daily greens and always a delicious dressing or sauce. The sauces are what pulls everything together, our family favorites are chipotle sauce for all things Mexican, tahini based sauces, mustardy vinaigrette, avocado or nut based creamy sauces are shared all over my blog. Hope you give this bowl a try and please leave a comment, I would love to get your feedback.
Salmon Burrito Bowl
Ingredients
- 1½ pounds fresh salmon fillet
- 2 tbsps olive oil
- 1-1½ tbsps taco seasoning use more or less to suit your taste
- 2 tbsps lime juice
- 2 large red bell peppers, sliced or other colors of your choice
- 1 medium red onion, sliced
- 1½-2 cans black beans drained, rinsed and heated through
- ¼ cup cilantro, chopped
- ¼ cup crumbled Feta or Cotija cheese
- 1 medium avocado, sliced
- 2 cups salsa pico de Gallo, drained store bought or homemade
- 2-4 cups cooked rice or green rice depending on the appetites
- 1 serving chipotle sauce store bought or homemade
Instructions
- Marinate the salmon with the taco seasoning and lime juice. Set aside for 20-30 minutes. While the salmon marinates, preheat the oven to 375°F. Prepare the remaining ingredients, slice the peppers and onions.
- Bake the salmon to your desired doneness 20-25 depending on the thickness of the piece. While the salmon bakes saute or stir fry the peppers and onions.until cooked.
- Divide the rice into 4 bowls as desired by each diner. Once the salmon is cooked flake the piece and divide the salmon into 4 servings and place them into 4 bowls. Divide the black beans, salsa Pico de Gallo, sautéed veggies into the bowls. Serve topped with with crumbled cheese, cilantro, and avocados. Enjoy with extra squeeze of lime juice and chipotle sauce.
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