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1 pound large shrimp, peeled and deveined
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1 tablespoon finely chopped chipotle chile in adobo
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3 tablespoons avocado oil, divided
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1 avocado, pitted and peeled
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½ cup roughly chopped cilantro, plus 2 tablespoons , divided
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4 tablespoons low-fat plain yogurt
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1 tablespoon lime juice
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½ teaspoon salt, divided
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¾ teaspoon ground cumin, divided
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¾ teaspoon garlic powder, divided
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4 cups cauliflower rice (see Tip)
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4 scallions, sliced
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2 tablespoons water
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1 cup canned no-salt-added black beans, rinsed and warmed
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1 cup fresh or frozen corn kernels, warmed
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Lime wedges for serving
Southwestern Cauliflower Rice Bowls with Shrimp & Avocado Crema
These healthy Southwestern cauliflower rice bowls, topped with black beans, corn and smoky chipotle shrimp, get a cool-down from homemade avocado crema and take just 30 minutes to make.
Nutrition Information
207
Calories
10g
Carbohydrates
13g
Protein
475mg
Potassium
5g
Fiber
13g
Sugar
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