Southwestern Cauliflower Rice Bowls with Shrimp & Avocado Cr

• servings: 4 servings
• total time: 30 minutes

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.

Nutrition

• Calories: 402 kcal
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 0 g
• Cholesterol: 183 mg
• Sodium: 482 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 10 g
• Total Sugars: 4 g
• Protein: 32 g