Rating: 5 stars
3 Ratings
  • 5 star values: 3
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  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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: EatingWell.com, April 2020


Recipe Summary

30 mins
30 mins


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

3 oz. shrimp & 1 1/2 cups vegetables
402 calories; protein 32.1g; carbohydrates 28.3g; dietary fiber 10.1g; sugars 4.4g; fat 20g; saturated fat 2.5g; cholesterol 183.3mg; vitamin a iu 707.9IU; vitamin c 54.1mg; folate 110.6mcg; calcium 157.2mg; iron 2.7mg; magnesium 110.6mg; potassium 1002.7mg; sodium 481.5mg.