Packed with omega 3, fibre and double protein from the salmon and refried pinto beans, this healthy rice bowl is a tasty and colourful meal.

While there are many components, this is still a quick and easy meal to prepare.

Simply cook your salmon, refried beans, rice and broccoli or greens of choice, and then add the raw ingredients to assemble and serve. Having a variety of toppings to choose from helps with those individual preferences around the dinner table too.

Ingredients

Salmon:

• Half a side of Salmon – around 500g
• 1 tablespoon Rose Harissa paste
• 1 lemon
• Salt & pepper to taste

For the method, follow my Air Fryer Harissa Salmon recipe.

Refried Beans:

• 1 tin Pinto or Kidney beans, drained
• 1 small onion, finely diced
• 1/2 a red pepper, finely diced
• 2 cloves of garlic, crushed
• 1 teaspoon cumin
• 1 teaspoon cajun seasoning
• 1/2 teaspoon ground coriander
• 1/2 teaspoon garlic powder
• 1/2 teaspoon nutmeg
• Salt & pepper to taste
• 1/2 a chicken stock cube
• 2/3 of the empty bean can filled with water

For the method, follow my Refried Pinto Beans recipe.

Rice:

Works well with either 1 cup cooked plain basmati rice or increase the spice flavour and follow my Mexican Rice recipe.

Bowl components

Rice bowls work when different textures are thrown together alongside varying flavours that accompany each other. You need to ensure a good balance between crunch, softness and substance. In addition to broccoli and sweetcorn, I always add chopped cucumber and a simple tomato salsa of chopped tomatoes, red onion, fresh parsley and a red chilli, then season the salsa with salt and pepper.