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Serves: 4-5
INGREDIENTS:

1 pound large shrimp, peeled and deveined
1 Tablespoon Chili Powder
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon cumin
½ teaspoon garlic powder
1 teaspoon salt
¼ teaspoon pepper
2 Tablespoons olive oil, divided
1 can corn
1 can black beans
2 cups brown rice, cooked (I used a brown rice quinoa blend)
2 avocados, sliced
Greek Yogurt Avocado Cilantro Ranch:
1 avocado
¼ cup chopped cilantro
¼ cup greek yogurt
1 garlic clove
3 Tablespoons olive oil, add more for smoother consistency
½ teaspoon salt
¼ teaspoon pepper

INSTRUCTIONS:
In a large bowl add the shrimp, chilli powder, paprika, onion powder, cumin, garlic powder, and salt and pepper. In a medium sized skillet add the olive oil and shrimp. Cook over medium high heat until no longer pink.

To assemble the bowls, divide the shrimp, corn, black beans, rice, and avocado evenly. If using for meal prep, add the avocado right before eating. Drizzle with dressing.

To make the Greek Yogurt Avocado ranch: In a food processor, add avocado, cilantro, greek yogurt, garlic, olive oil and salt and pepper. Pulse until smooth. At a little water if smoother consistency is desired.

Enjoy,