Description
A simple and nutritious salmon rice bowl with scrambled eggs and avocado for a balanced meal.
Ingredients
Scale
- 2 salmon fillets, cooked and flaked
- 2 cups cooked white rice
- 3 large eggs
- 1 ripe avocado, sliced
- ½ cup shredded carrots
- 1 tablespoon butter or olive oil
- Salt, to taste
- Black pepper, to taste
- Chopped chives or green onions (optional)
Instructions
- Cook rice according to package instructions and keep warm.
- Season salmon with salt and pepper, then pan-sear or bake until cooked through. Flake into chunks.
- Whisk eggs with a pinch of salt and cook gently in butter over low heat, stirring until soft and fluffy.
- Assemble bowls with warm rice as the base.
- Top with salmon, scrambled eggs, avocado slices, and shredded carrots.
- Finish with black pepper and optional chopped chives or green onions. Serve warm.
Notes
- Use leftover rice for quicker prep.
- Substitute brown rice for extra fiber.
- Add sriracha or soy sauce for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-searing, Scrambling
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 300mg
Keywords: salmon rice bowl, salmon and eggs, protein rice bowl, healthy meal bowl, easy salmon dinner, balanced bowl meals