southwestern cauliflower rice bowls with shrimp and avocado crema
Prawn
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.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon finely chopped chipotle chile in adobo
- 3 tablespoons avocado oil, divided
- 1 avocado, pitted and peeled
- ½ cup roughly chopped cilantro, plus 2 tablespoons , divided
- 4 tablespoons low-fat plain yogurt
- 1 tablespoon lime juice
- ½ teaspoon salt, divided
- ¾ teaspoon ground cumin, divided
- ¾ teaspoon garlic powder, divided
- 4 cups cauliflower rice (see tip)
- 4 scallions, sliced
- 2 tablespoons water
- 1 cup canned no-salt-added black beans, rinsed and warmed
- 1 cup fresh or frozen corn kernels, warmed
- lime wedges for serving
Directions:
- Stir shrimp, chipotle and 1 tablespoon oil together in a medium bowl. Set aside.
- Place avocado, 1/2 cup cilantro, yogurt, lime juice and 1/8 teaspoon salt in a mini food processor. Process until mostly smooth.
- 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.
- 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.
- To serve, divide the cauliflower mixture among 4 bowls. Top with the shrimp, beans, corn and avocado crema.
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