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1
In a small bowl, combine oil, chili powder, cumin, and 1/2 teaspoon salt. Place zucchini on a sheet pan and add half of the oil and seasoning mixture. Mix to combine.
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2
Pour remaining oil and seasoning mixture over the salmon and rub on both sides. Place salmon on the sheet pan with the zucchini and roast in a 400u00b0F oven for 15 minutes.
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3
While salmon is roasting, steam cauliflower and season with salt and pepper and make the avocado cilantro lime dressing (see my blog or TK recipe box).
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4
Each bowl will contain 1/2 cup fresh spinach, 1 salmon fillet, roasted zucchini, 1/2 cup of cauliflower rice, 2 tablespoons dressing, and top with 1 tablespoon pepitas.
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5
Notes:
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6
Use fresh or frozen cauliflower rice. I prefer frozen because it is super easy. Frozen is easily steamed in its bag.
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7
To cook fresh cauliflower, you can put it in a skillet with a tablespoon or oil, cover with a lid, and let steam for 5-8 minutes over medium heat.
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8
I used skinless salmon filets but if you want to use skin on filets, the skin will be kind of soggy after cooking.
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9
The pumpkin seeds add some yummy crunch to the salmon bowls. You could also use sunflower seeds.
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10
Each serving: 328 cal, 25g protein, 13g carbs, 6g fiber, 20g fat
