Southwestern Cauliflower Rice Bowls with Shrimp Avocado Crema
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
Instructions
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