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

Fiber 10.9 g

Saturated fat 4.1 g

Carbohydrates 42.1 g

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Also featured in

Recipes for Diabetics - CA 11 Recipes
Canada

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