Tex-Mex Salmon Burrito Bowl (Diabetes)

Tex-Mex Salmon Burrito Bowl (Diabetes)

4.0 1 rating

Prep. 15min

Total 50min

4 portion

Ingredients

quinoa of choice
100 g
water plus extra to soak
795 g
cilantro, fresh leaves only, plus extra to serve
15 g
plain yogurt high protein (see Tip)
85 g
Mexican-style chilli powder
1 ½ tsp
garlic clove
1
extra virgin olive oil
15 g
lime juice
15 g
salmon fillet, fresh, skinless
300 g
kidney bean, canned no-added salt, drained and rinsed (see Tip)
395 g
cherry tomato quartered
170 g
red onion thinly sliced
100 g
baby leaf salad, mixed
70 g
avocado (approx. 3.5 oz), sliced
1
black pepper, ground to taste
red chilli, long trimmed and thinly sliced, to serve (optional)
1
lime cut into wedges, to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 457.1 mg

Protein 26.8 g

Calories 1948.7 kJ / 465.8 kcal

Fat 21.7 g

Fibre 10.9 g

Saturated Fat 4.1 g

Carbohydrates 42.1 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 - CA 11 Recipes
Canada

You might also like...

Chickpea Ratatouille

1 h

Salmon and Leek Parcel with New Potatoes

1 h

Asparagus, Broccoli and Mushroom Rice

30min

Greek Broccoli with Arugula Pesto and Roasted Lemon

30min

Greek Broccoli with Rocket Salad Pesto and Roasted Lemon

30min

Quinoa Salad with Strawberry Vinaigrette

25min

Lemon Garlic Salmon

2 h 20min

Almond Crusted Salmon with Asparagus Pappardelle

35min

Orange Salmon with Broccoli Couscous

35min

Bellini

5min

Green Goddess Edamame Salad Bowl

1 h

Eggplant and Lentil Salad

40min