Healthy Mexican-Style Grilled Salmon and Cauliflower Power Bowls
This vibrant, meal-prep-friendly bowl features perfectly grilled salmon seasoned with smoky Mexican spices, roasted cauliflower rice, and fresh toppings for a nutritious, better-than-takeout meal. It's packed with protein, fiber, and flavor for sustained energy.
Ingredients
Ingredients
- 4 oz salmon fillets skinless, about 1 inch thick
- 1 tbsp olive oil for grilling
- 1 tsp chili powder for salmon seasoning
- 1 tsp cumin ground
- 1 tsp smoked paprika for smoky flavor
- 4 cup cauliflower rice fresh or frozen, about 1 medium head
- 1 tbsp lime juice freshly squeezed
- 1 tsp garlic powder for cauliflower
- 1 cup black beans rinsed and drained, canned
- 1 medium avocado sliced
- 0.5 cup fresh cilantro chopped
- 1 medium lime cut into wedges for serving
Notes
Storage: Store assembled bowls in airtight containers in the refrigerator for up to 3 days. Keep avocado and lime wedges separate until serving to prevent browning. Make-Ahead: Prepare the cauliflower rice and black beans up to 4 days in advance. Grill the salmon fresh for best texture, or grill extra and reheat gently. Substitutions: Use chicken breast or tofu instead of salmon. For a vegetarian option, replace salmon with grilled portobello mushrooms. Serving Suggestion: Serve with a side of salsa verde or a drizzle of Greek yogurt mixed with lime juice for a creamy, cool topping.