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In recent years, burrito bowls have surged in popularity as a go-to option for those seeking a flavorful, nutritious meal without the fuss of traditional burritos. These bowls are not only visually appealing but also allow for a high degree of customization, making them a favorite among health-conscious eaters. The Savory Salmon Burrito Bowl stands out in this trend, offering a delightful combination of fresh ingredients that deliver on taste and nutrition.

Salmon Burrito Bowl

Dive into this delicious Savory Salmon Burrito Bowl packed with flavor and nutrition! Featuring tender baked salmon, fluffy brown rice, and a colorful mix of sautéed veggies, this bowl is as satisfying as it is healthy. Top it with creamy avocado and fresh cilantro for a burst of freshness. Perfect for meal prep or a quick weeknight dinner, you can customize it with your favorite toppings. Enjoy a nutritious meal in just an hour!
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Ingredients
  

1 lb fresh salmon fillet

1 cup brown rice (or quinoa)

2 cups vegetable broth (for cooking rice)

1 can (15 oz) black beans, rinsed and drained

1 cup corn (frozen or canned)

1 red bell pepper, diced

1 avocado, sliced

1 lime, juiced

1 tsp chili powder

1 tsp cumin

1 tbsp olive oil

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Optional toppings: sour cream, salsa, shredded cheese

Instructions
 

Prepare the Rice: In a medium saucepan, combine the brown rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 30-40 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork and set aside.

    Cook the Salmon: Preheat your oven to 400°F (200°C). Place the salmon fillet on a baking sheet lined with parchment paper. Drizzle with olive oil and season with chili powder, cumin, salt, and pepper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

      Prepare the Veggies: While the salmon bakes, sauté the diced red bell pepper over medium heat in a non-stick skillet until softened, about 5-7 minutes. Stir in the corn and cook for an additional 2 minutes.

        Assemble the Burrito Bowl: In a large bowl, layer the cooked brown rice, black beans, sautéed red pepper and corn mixture, and flaked salmon. Top with sliced avocado and a generous squeeze of lime juice.

          Garnish and Serve: Sprinkle chopped cilantro on top and add any optional toppings like sour cream, salsa, or shredded cheese. Serve immediately and enjoy!

            Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4