Spicy roast salmon burrito bowl

This burrito bowl recipe with delicious spicy roast salmon is just the thing for a healthy work lunch.

  • 35 mins cooking
  • Serves 2
  • Print


  • 1/2 cup (100g) red quinoa, rinsed well
  • 2 x 125g cans kidney beans, drained, rinsed
  • 300 grams skinless boneless salmon fillet
  • 1 1/2 teaspoon mexican chilli powder
  • 2 tablespoons lime juice
  • 2 tablespoons extra virgin olive oil
  • 1 small clove garlic, crushed
  • 60 grams mixed salad leaves
  • 250 grams cherry tomatoes, halved
  • 1/2 small red onion, sliced thinly
  • 1 medium avocado, sliced
  • 2 tablespoons coriander leaves and lime wedges, to serve (optional)


  • 1
    Preheat oven to 220°C/200°C fan-forced. Line a small oven tray with baking paper.
  • 2
    Place quinoa and 1 cup (250ml) water in a small saucepan; bring to the boil. Reduce heat to low; cook, covered, for 20 minutes or until water is absorbed. Remove from heat. Fluff quinoa with a fork; stir through beans.
  • 3
    Meanwhile, place salmon on oven tray; sprinkle with chilli powder. Roast salmon for 12 minutes for medium or until cooked to your liking.
  • 4
    To make lime dressing, combine lime juice, oil and garlic in a small screw-top jar.
  • 5
    Combine quinoa mixture, salad leaves, tomato, onion and avocado.
  • 6
    Flake salmon into large pieces; add to salad. Drizzle with lime dressing; season with pepper. Top with coriander and serve with lime wedges.


Prepare the recipe to the end of step 4 the night before.

  • Pack salmon, dressing and salad ingredients in separate airtight containers (keep avocado whole). Transport in cooler bags. Refrigerate until ready to serve. Continue from step 5.

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