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Southwestern Cauliflower Rice Bowls with Shrimp & Avocado Crema

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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.

Prep/Cook Time: 30 Minutes, Servings: 4

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon finely chopped chipotle chile in adobo
  • 3 tablespoons avocado oil, divided
  • 1 ripe avocado
  • 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
  • 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

  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.

© Dotdash Meredith. All rights reserved. Used with permission.


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