Name: Grilled Shrimp and Avocado Rice Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 ounces Raw Shrimp; 0.5 cup Cooked Brown Rice; 50 grams Avocado; 75 grams Red Bell Pepper; 90 grams Zucchini; 1 teaspoon Olive Oil

Grilled Shrimp and Avocado Rice Bowl with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Avocado Rice Bowl with Roasted Vegetables

Citrus-marinated shrimp grilled to perfection and served over fluffy brown rice with roasted zucchini and bell peppers, topped with a creamy avocado slice.

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NUTRITION

Protein

52.7g

Fat

15.6g

Carbs

34g

SERVINGS

1 serving

INGREDIENTS

8 ounces Raw Shrimp

0.5 cup Cooked Brown Rice

50 grams Avocado

75 grams Red Bell Pepper

90 grams Zucchini

1 teaspoon Olive Oil

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PREPARATION

1
Preheat your oven to 400°F and a grill or grill pan to medium-high heat.
2
Slice the zucchini and bell peppers into bite-sized pieces and toss with half of the olive oil and a pinch of sea salt.
3
Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly charred.
4
Peel and devein the shrimp, then toss them with the remaining olive oil, lemon juice, and your favorite clean-label spices like garlic powder or paprika.
5
Grill the shrimp for 2-3 minutes per side until they are pink and opaque.
6
Warm the pre-cooked brown rice and place it at the base of a bowl.
7
Layer the roasted vegetables and grilled shrimp over the rice.
8
Slice the avocado and place it on top, finishing with a squeeze of fresh lime juice for a bright flavor.