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. Source:, April 2020

Carolyn Casner


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; 20 g total fat; 2.5 g saturated fat; 183 mg cholesterol; 481 mg sodium. 1003 mg potassium; 28.3 g carbohydrates; 10.1 g fiber; 4 g sugar; 32.1 g protein; 708 IU vitamin a iu; 54 mg vitamin c; 111 mcg folate; 157 mg calcium; 3 mg iron; 111 mg magnesium;