Tex-Mex Salmon Burrito Bowl (Diabetes)

Tex-Mex Salmon Burrito Bowl (Diabetes)

3.8 5 ratings

Prep. 15 min

Total 50 min

4 portions

Ingredients

uncooked quinoa of choice
3 ½ oz
water plus extra to soak
28 oz
fresh cilantro leaves only, plus extra to serve
½ oz
plain yogurt high protein (see Tip)
3 oz
Mexican-style chili powder
1 ½ tsp
garlic clove
1
extra virgin olive oil
½ oz
lime juice
½ oz
skinless salmon fillets
10 ½ oz
canned kidney beans no-added salt, drained and rinsed (see Tip)
14 oz
cherry tomatoes quartered
6 oz
red onions thinly sliced
3 ½ oz
baby leaf salad mix
2 ½ oz
avocado (approx. 3.5 oz), sliced
1
ground black pepper to taste
long red chili trimmed and thinly sliced, to serve (optional)
1
lime cut into wedges, to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 74 mg

Protein 26.3 g

Calories 1810 kJ / 432.5 kcal

Fat 19.5 g

Fibre 12 g

Saturated Fat 5 g

Carbohydrates 32.3 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Recipes for Diabetics 26 Recipes
United States

You might also like...

Maple Glazed Chicken with Acorn Squash and Rice

1 h 10 min

Chicken with Roasted Red Pepper and Squash (Diabetes)

55 min

Margarita

10 min

Baked Spiralized Apples

1 h 5 min

Cuban-Spiced Salmon with Tomato Avocado Salsa

30 min

Buddha Bowl with Chicken

1 h

Caprese Stuffed Balsamic-Glazed Chicken

55 min

Orange Salmon with Broccoli Couscous

35 min

Macadamia Halibut with Mango Sauce

1 h

Jamaica Hibiscus Margarita

1 h 5 min

Apple and Cranberry Farro Salad

35 min

Sirloin Steaks and Herb Butter with Rosemary Potatoes and Broccoli

45 min