Dinner/Mains

August 10, 2022

Rainbow Salmon Burrito Bowls with Maple Chipotle Sauce

It’s easy to “eat the rainbow” when it’s as delicious as these Rainbow Salmon Burrito Bowls with Maple Chipotle Sauce!

Rainbow Salmon Burrito Bowls with Maple Chipotle Sauce are vibrant in both colors and flavors - and textures, too! These bowls feature classic burrito ingredients like rice and beans and guacamole, but add texture with crunchy, thinly shredded green cabbage and pops of sweetness from diced mangos. Smothered in the Maple Chipotle Sauce - you’ll want to eat these every night of the week!

Summer is the time of year when “eating the rainbow” of vegetables and fruits is easiest, with so much produce in season. Feel free to play around with the ingredients you include for each color in this bowl. Any color of bell pepper would be delicious, red cabbage instead of green, brown rice instead of white - as long as it’s colorful, that’s the goal! More color equals more variety, and that’s a good principle to keep in mind any time you’re building a meal. Diversity in the foods we eat, especially plants, is key to a healthful way of eating. 

I also like these Rainbow Salmon Burrito Bowls with Maple Chipotle Sauce because when you build bowls like this for a meal, everyone can pick and choose the toppings they like and build their own bowls. More mango, fewer tomatoes? More beans, less cabbage? You do you! Whatever you do, make Rainbow Salmon Burrito Bowls with Maple Chipotle Sauce soon!

Ingredients assembled for Rainbow Salmon Burrito Bowls
Assemble your ingredients.

Stages of making the Maple Chipotle Sauce
Start by making the Maple Chipotle Sauce. Reserve half for serving, and use half to coat the salmon.

Stages of prepping and roasting the salmon filets
Coat the salmon filets with Maple Chipotle Sauce and roast until cooked through.

Bowls of each component of the Rainbow Salmon Burrito Bowls: black beans, cooked white rice, guacamole, shredded cabbage, corn kernels, diced mango, halved cherry tomatoes, and the reserved sauce
While the salmon is roasting, prepare the other ingredients for the bowls - rice, beans, guacamole, cabbage, corn, mango, tomatoes.

A spread of all the bowl ingredients and one fully assembled bowl
Lay out the ingredients and let each person assemble their own bowl with their favorite toppings!

An assembled Rainbow Salmon Burrito Bowl, with each ingredient placed in a row, creating a rainbow pattern in the bowl
I have to have some of everything in my Rainbow Salmon Burrito Bowl.

A Rainbow Salmon Burrito Bowl with a fork in it
Enjoy!

Rainbow Salmon Burrito Bowls with Maple Chipotle Sauce

It’s easy to “eat the rainbow” when it’s as delicious as these Rainbow Salmon Burrito Bowls with Maple Chipotle Sauce!

Author:

Kira Freed - The Joyful Plateful

Prep:

15

min

cook:

15

min

total:

30

min

Ingredients

For the salmon:

1 pound wild-caught salmon, cut into four, 4-oz. filets

2/3 cup mayonnaise

2 Tbsp. diced chipotles in adobo

2 Tbsp. pure maple syrup

1 Tbsp. lemon juice

1/4 tsp. kosher salt


For assembling the bowls:

Cooked white or brown rice

14.5-oz can black beans, drained, rinsed

Diced avocado or prepared guacamole

Thinly sliced green cabbage (about 1/4 head)

1 cup corn kernels (fresh or thawed from frozen)

1 ripe mango, peeled, pitted, diced

4 oz. cherry tomatoes, halved

Instructions

  1. Start by preheating an oven or grill to 400 degrees F. Line a baking sheet with parchment paper or foil, and set aside. 
  2. Make the Maple Chipotle Sauce. In a medium bowl, whisk together mayonnaise, chipotles, maple syrup, lemon juice and salt until combined and smooth. Divide the sauce in half, transferring half the sauce to a small bowl for serving. Refrigerate the reserved sauce until ready to serve. 
  3. Brush the other half of the sauce over each salmon filet to coat. It’s okay to be generous! 
  4. Roast the salmon at 400 degrees F for 12-15 minutes, or until the internal temperature reaches 145 degrees F. Remove from the oven and let rest for 2-3 minutes while you finish prepping the toppings.
  5. While the salmon is roasting, prepare the remaining bowl ingredients and toppings. 
  6. To assemble the bowls, start with a bed of cooked rice. Next, arrange the remaining toppings as desired: black beans, guacamole, cabbage, corn, mango, and tomatoes. Top each bowl with a cooked salmon filet. Drizzle with reserved Maple Chipotle Sauce, and serve. Enjoy!
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe