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Tex-mex salmon burrito bowl (Diabetes)

Tex-mex salmon burrito bowl (Diabetes)
4.8 12 ratings
Prep. 15 min
Total 35 min
4 portions
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Ingredients

  • quinoa of choice
    100 g
  • water to soak
  • fresh coriander leaves only, plus extra to serve
    20 g
  • natural yoghurt high protein (see Tips)
    95 g
  • Mexican chilli powder
    1 ½ tsp
  • garlic clove
    1
  • extra virgin olive oil
    15 g
  • lime juice
    20 g
  • skinless salmon fillets
    300 g
  • canned kidney beans no-added salt, drained and rinsed (see Tips)
    400 g
  • cherry tomatoes quartered
    180 g
  • red onion thinly sliced
    100 g
  • mixed salad leaves
    75 g
  • avocado (approx. 100 g), cut into slices
    1
  • ground black pepper to taste
  • long red chilli 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

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Also featured in

Thermomix® Cooking for Diabetes 72 Recipes
Australia and New Zealand

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