Holy Guacamole, this Salmon Burrito Bowl was superb! It was carb free, and jam packed with goodness. Plus it was so easy to whip up!
Here is my recipe, which made 2 healthy servings and some left overs:
- Half a head of broccoli + half a head of cauliflower
- Generous handful of fresh spinach (coursely chopped)
- 1 large carrot (grated)
- 10 cherry tomatoes (diced)
- 1 can of black beans (rinsed)
- 1 tbs of organic vegetable broth powder
- 200 grams of fresh salmon
- 1 avocado (mashed)
- Handful of mint
- Greek yoghurt
Once rinsed and chopped into florets, quickly blitz your cauliflower and broccoli until the consistency is slightly chunkier than rice. (I think it gives the dish a bit of extra crunch.)
In a medium to hot pan, drizzle 1 tbs of coconut oil, add your rice + the coarsely chopped spinach + 1 tbs of vegetable broth powder + 1 shot glass of water and saute for about 5 minutes until the vegetable rice has softened a bit. Remove from heat and set aside. (You don’t want the vegetables getting soggy..ew)
In a small pot, heat up your rinsed black beans and then turn off heat.
In a pan, cook salmon in a touch of coconut oil until cooked. Remove from heat and roughly chop up salmon ready for plating.
To plate, fill bowls halfway with broccoli/cauli rice, then decorate around the bowl with carrot, beans, salmon, and cherry tomatoes. Squeeze a generous wedge of lime over the dish. Top with 1 tbs of mashed avocado, 1 tbsp of greek yoghurt, and garnish with mint.