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mango avocado wild rice power bowl with chili lime salmon

Mango Avocado Wild Rice Power Bowl with Chili Lime Salmon

Maggie Michalczyk, RDN
This mango avocado wild rice power bowl with chili lime salmon is bursting with fresh flavors and makes for a great lunch or dinner anytime!
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Prep Time 20 minutes
Cook Time 25 minutes
Servings 3

Ingredients
  

  • 1 cup California-grown wild rice
  • 2 cups vegetable broth
  • 1 mango diced
  • 1 large avocado diced
  • 1-2 roma tomatoes diced
  • 1 red onion diced
  • 1 jalapeno diced
  • 2 cloves garlic minced
  • 1/4 cup cilantro chopped
  • 2 wild-caught salmon filets
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 tsp. paprika
  • 2 tsp. chili powder
  • 1 lime zest & juice
  • 2 tsp. honey
  • 1 tbsp. olive oil

Instructions
 

  • 1. Prepare rice with vegetable broth according to package directions in a rice cooker or on the stovetop.
  • 2. While the rice is cooking, prepare the mango avocado salsa. Dice mango, avocado, tomato, red onion, and jalapeno. Mix together, add salt, lime juice and cilantro and refrigerate until ready to assemble.
  • 3. Season salmon with salt, pepper, paprika, chili powder, lime juice and zest and honey and olive oil on top. Preheat the oven to 400 degrees F and bake salmon for 10-12 minutes, broiling for the last couple minutes if desired.
  • 4. To assemble the bowls, toss the wild rice with the mango avocado salsa and top with salmon. Garnish with lime, and extra fresh cilantro -- enjoy!