Tex-mex salmon burrito bowl (Diabetes)

Tex-mex salmon burrito bowl (Diabetes)

4.6 14 évaluations

Préparation 15min

Total 35min

4 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 74 mg

Protides 26.3 g

Calories 1810 kJ / 432.5 kcal

Lipides 19.5 g

Fibre 12 g

Graisses saturées 5 g

Glucides 32.3 g

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Également présenté dans

Thermomix® Cooking for Diabetes 72 Recettes
Australie et Nouvelle-Zélande

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