Southwestern Cauliflower Rice Bowls with Shrimp & Avocado Crema

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Adobo fresco

  1 tbsp or 18g

• Avocado oil

  3 tbsp or 42g

• Avocados

  Florida, raw

  1 fruit without skin and seeds or 304g

• Cilantro

  Latin - Melissa's

  ⅝ cup or 10g

• Plain yogurt

  Whole milk, 8 grams protein per 8 ounce

  4 tbsp or 60g

• Lime juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  ½ tsp or 3g

• Cumin

  Spices, cumin seed

  ¾ tsp, ground or 2g

• Garlic powder

  Spices

  ¾ tsp or 2g

• Riced Cauliflower, frozen

  Green Giant

  4 cup or 340g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Water

  Plain, clean water

  2 tbsp or 30g

• Canned black beans

  Low sodium, drained

  1 cup or 260g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  1 cup kernels or 164g

• Limes

  Raw

  1 fruit or 67g

Directions

1. Stir shrimp, chipotle and 1 tablespoon oil together in a medium bowl. Set aside.
2. Place avocado, 1/2 cup cilantro, yogurt, lime juice and 1/8 teaspoon salt in a mini food processor. Process until mostly smooth.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring once or twice, until just cooked through, about 4 minutes. Transfer to a bowl and cover to keep warm. Add the remaining 1 tablespoon oil, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder and 1/4 teaspoon salt. Stir to combine. Add cauliflower rice, scallions and water. Cook, stirring, until tender, about 5 minutes.
4. Combine beans with the remaining 1/4 teaspoon cumin, 1/4 teaspoon garlic powder and 1/8 teaspoon salt in a small bowl. Combine corn and the remaining 2 tablespoons cilantro in another small bowl.
5. To serve, divide the cauliflower mixture among 4 bowls. Top with the shrimp, beans, corn and avocado crema.
6. (source: https://www.eatingwell.com/recipe/279522/southwestern-cauliflower-rice-bowls-with-shrimp-avocado-crema/)

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