Name: Shrimp and black bean bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 1/2 tsp salt; 6 oz shrimp, peeled and deveined; 2/3 cup canned black beans, drained and rinsed; 1 tsp olive oil; 1/2 tsp cumin; 1/2 tsp chili powder; 1/4 tsp garlic powder; 1/2 medium tomato, diced; 2 tbsp red onion, finely diced; 1/3 cup fresh cilantro, chopped; 1 tsp lime juice; 3 tbsp avocado, sliced

Nutrition

Per serving

524 calories

Protein: 39g; 30% of calories
Carbs: 67g; 51% of calories
Fat: 12g; 20% of calories

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice, water, and a pinch of salt. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the rice cooks, stir together the diced tomato, red onion, cilantro, and lime juice in a small bowl with a pinch of salt. Set aside.
In a medium bowl, toss the shrimp with the cumin, chili powder, and garlic powder until evenly coated.
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the shrimp and cook for 2 minutes, flip, and cook for 2 minutes more. Add the black beans and cook for 1 minute to heat through. Done when pink and opaque, 145°F.
Fluff the rice with a fork and place it in a bowl. Top with the shrimp and black bean mixture, the fresh salsa, and the sliced avocado.

Nutrition

Ingredients

Instructions

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