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.

Carolyn Casner
Source:, April 2020


Recipe Summary

30 mins
30 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • 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.


Tip: To make your own cauliflower rice, working in batches, pulse 8 cups cauliflower florets in a food processor until chopped into rice-size pieces.

Nutrition Facts

402 calories; protein 32.1g 64% DV; carbohydrates 28.3g 9% DV; exchange other carbs 2; dietary fiber 10.1g 40% DV; sugars 4.4g; fat 20g 31% DV; saturated fat 2.5g 13% DV; cholesterol 183.3mg 61% DV; vitamin a iu 707.9IU 14% DV; vitamin c 54.1mg 90% DV; folate 110.6mcg 28% DV; calcium 157.2mg 16% DV; iron 2.7mg 15% DV; magnesium 110.6mg 40% DV; potassium 1002.7mg 28% DV; sodium 481.5mg 19% DV.