Overhead image of Wild Rice Power Bowls with Salmon.

Wild Rice Power Bowl with Chili Lime Salmon

Our Wild Rice Power Bowl checks all the boxes- Its flavorful, easy to make, nutrition dense, and perfect for both lunch and dinner!

This recipe stars California-grown Wild Rice and comes to us from our friend Maggie of Once Upon a Pumpkin in partnership with USA Rice.

  • Servings
    3
  • Serving Size
    1 bowl
  • Prep Time
    20 min
  • Cook Time
    25 min
  • Total Time
    45 min

Ingredients

  • 1 cup California-Grown wild rice
  • 2 cups vegetable broth 
  • 1 mango, diced 
  • 1 large avocado, diced 
  • 1-2 roma tomatoes, diced 
  • 1 small to medium (of ½ of a large) red onion, diced 
  • 1 small jalapeno, diced
  • 2 cloves garlic, minced  
  • ¼ cup cilantro, chopped 
  • 2 wild-caught salmon filets
  • 1 teaspoon salt
  • ½ teaspoon pepper 
  • 2 teaspoons paprika
  • 2 teaspoons chili powder 
  • Zest and juice of 1 lime 
  • 2 teaspoons honey 
  • 1 tablespoon olive oil 

Directions

  • Prepare rice with vegetable broth according to package directions in a rice cooker or on the stovetop. 
  • 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. 
  • 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. 
  • To assemble the bowls, toss the wild rice with the mango avocado salsa and top with salmon. Garnish with lime, and extra fresh cilantro.