I made this Salmon and Black Bean Bowl the other day, and let me tell you guys, it was delicious.
We devoured it in one sitting without saving any leftovers.
One thing I love about this dish is that it is packed with protein, healthy fats, and fiber, making it a go-to for a simple lunch or for busy weeknights.
It comes together quickly, and I paired it with my sweet tahini dressing, which I believe elevates any Buddha bowl to another level.
I can’t wait for you to give it a try and tell me what you think.
Why You’ll Love This Black Bean and Salmon Bowl
Quick and easy: Ready in under 30 minutes, this recipe is perfect for those who work a busy 9-5 job or run a demanding business.
Healthy and balanced: Packed with protein, fiber, and good fats, it’s the perfect balanced bowl to meet all your nutritional needs.
Customizable: Adjust the toppings and spices to suit your preferences. Sometimes, I will top my bowl with hot sauce for some extra heat. Thus, feel free to customize it however you like.
Ingredients For Salmon Black Bean Bowl
Salmon: I used Atlantic salmon fillets. However, any salmon will work for this recipe.
Black beans: To speed up the process, I used canned black beans for this recipe. I also like to warm my canned black beans in a skillet before serving.
White rice: I normally use brown rice for my Buddha bowls, but feel free to substitute with brown rice if that’s what you have on hand.
Pico de gallo: This adds extra flavor to the bowl. To make it, you will need tomatoes, onions, jalapenos, and cilantro. I omitted lime juice in my pico de gallo because I feel it adds too much acidity to this dish. The tomatoes are already acidic, so I didn’t find it necessary to squeeze in lime.
Avocado: This adds a layer of creaminess to the bowl as well as some extra healthy fats.
Seasonings: I used a combination of smoked paprika, cumin, garlic powder, salt, pepper, chili powder, salt, and chopped cilantro.
How to Make This Salmon and Black Bean Bowl
Step 1: Season and Cook the Salmon
Start by cubing two fresh salmon fillets. In a mixing bowl, coat the salmon with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
Heat a skillet over medium heat, then sear the salmon cubes for about 2-3 minutes on each side until they are cooked through and golden brown. Set them aside.
Step 2: Make the Pico de Gallo
Dice one medium tomato, finely chop half a red onion, and mince one small jalapeño (remove the seeds if you prefer less heat).
Combine these in a bowl with a handful of chopped cilantro. Add a pinch of salt, cumin, and black pepper, and stir well. Taste and adjust the salt as needed.
Step 3: Prepare the Black Beans
In a small saucepan, add the cooked black beans (or rinsed and drained canned black beans) with a pinch of black pepper.
Heat on low until warmed through, stirring occasionally to ensure even heating.
Step 4: Assemble the Bowl
Begin with a base of fluffy white rice in your bowl. Add the warmed black beans to one side, and place the cooked salmon cubes next to them.
Spoon some fresh pico de gallo into the bowl and top it off with sliced or diced avocado.
Step 5: Dress and Serve your salmon and black bean bowl
Finish the bowl with a drizzle of my sweet tahini dressing. If you like, sprinkle chopped cilantro on top for extra freshness.
Serve immediately and enjoy this vibrant and nourishing meal!
Tips for Success
Choose quality salmon: Opt for wild-caught salmon for the best flavor and nutritional benefits.
Customize the spice level: Add a pinch of cayenne if you like heat, or keep it mild for a family-friendly option.
Meal prep option: Cook the components ahead of time and assemble the bowls when ready to eat.
Nutrition Benefits of Salmon and Black Beans
This salmon and black bean recipe is a nutritional powerhouse.
Salmon is rich in omega-3 fatty acids, which support heart and brain health, while black beans provide plant-based protein and fiber to keep you feeling full longer.Â
Together, they create a meal that’s not only delicious but also nourishing.
Make This Salmon Black Bean Bowl Your Own
Feel free to get creative with your toppings.
Add some Greek yogurt, a sprinkle of shredded cheese, or a handful of roasted corn for extra flavor. This bowl is versatile, so you can make it your own.
Try this black bean salmon bowl today, and let me know what you think!
Salmon and Black Bean Bowl
Ingredients
- 2 salmon fillets - cubed
- 1 tbsp oil
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp garlic powder
- salt - to taste
- black pepper - to taste
- 1 cup black beans - cooked or canned (rinsed and drained)
- 2 cups white rice - cooked
- 2 tbsp cilantro - chopped
- 2 tomatoes - medium tomatoes, diced
- 1 jalapenos - diced
- 1 avocado - sliced or diced
- ½ red onion - finely chopped
- ¼ cup sweet tahini dressing
Instructions
- Toss cubed salmon with oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Heat a skillet over medium heat and cook for 2-3 minutes per side until golden and cooked through. Set aside.
- In a bowl, make the pico de gallo by mixing the diced tomatoes, red onion, jalapeño, and cilantro. Add a pinch of black pepper, cumin and salt. Stir to combine.
- Heat black beans with black pepper in a small saucepan on low until warmed through.
- Add cooked white rice to a bowl. Layer with black beans, salmon, pico de gallo, and avocado. Top your salmon and black bean bowl with sweet tahini dressing and serve.
One Response
Yes yes yes this is the oneee!!