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Chipotle Salmon Bowls

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Chipotle Salmon Bowls feature flaky, smoky chipotle-seasoned salmon served over rice or quinoa with beans, corn, fresh veggies, avocado, and a creamy chipotle-lime drizzle. Healthy, flavorful, and perfect for meal prep or quick dinners.

Ingredients

  • 4 salmon fillets, skin on or off
  • 1 tablespoon olive oil
  • 1 teaspoon chipotle powder or chipotle seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • For the bowls:
  • 2 cups cooked rice or quinoa
  • 1 cup black beans or pinto beans
  • 1 cup corn kernels
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1–2 avocados, sliced
  • Optional sauce:
  • 1/2 cup Greek yogurt or sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • 1–2 teaspoons chipotle or adobo sauce
  • Pinch of salt

Instructions

  1. Pat salmon fillets dry and brush with olive oil. Season with chipotle powder, smoked paprika, garlic powder, salt, and pepper.
  2. Cook salmon in a hot skillet or bake at 400°F (200°C) for 12–15 minutes until it flakes easily.
  3. Prepare rice or quinoa and chop all bowl toppings while salmon cooks.
  4. Whisk together yogurt, lime juice, honey, chipotle sauce, and salt for the sauce.
  5. Assemble bowls: layer rice, beans, corn, cherry tomatoes, red onion, and avocado.
  6. Top each bowl with cooked salmon and drizzle with chipotle-lime sauce.

Notes

  • Substitute rice with cauliflower rice or greens for a lighter option.
  • Add mango salsa or pickled jalapeños for extra flavor.
  • Increase protein with extra beans or pumpkin seeds.
  • Store salmon and bowl components separately in airtight containers in the fridge for up to 3 days.

Nutrition

Find it online: https://recipesbyliza.com/chipotle-salmon-bowls/