First of all – I really, really enjoyed reading everyone’s comments on yesterday’s post. The support and advice that I get from our virtual blogging community is something I never expected, and that I truly appreciate.
These healthy burrito bowls are layered with spicy shrimp, hearty black beans, avocado, on top of a bed of cauliflower rice. It’s a highly flavorful and filling dinner that’s still low in carbs!
This is one of the best things I’ve made in a long time. I mean it. It was the most lovely meal to have on a Sunday evening after a weekend of drinking on a boat – full of vegetables and lean proteins and fiber and flavor. And I absolutely cannot believe this is the first time I am ever trying cauliflower rice!! I love cauliflower mash, but cauliflower rice really takes the cake. I plan to make a large batch of it raw and keep it in my freezer, and use it whenever rice is called for. There are some healthy swaps that don’t stand up to the “real thing”, but I found the texture of cauliflower rice to be a lot like fluffy couscous, and with such a mild flavor. And I love that you can just eat it in volume!
On a completely different note, my little from my sorority is visiting San Francisco this weekend! We actually call her Little Alice and the nickname has stuck. I am super close with my sorority family – four years up and four years down – and I truly think joining a sorority was one of the best decisions I made in college. I can’t wait to have you with me soon, Little Alice! Look at us, so many years ago…
I also used fresh black beans (not canned!) for this recipe, using a local brand that I’ve begun to love. Rancho Gordo has a space in the Ferry Building where they sell their beans and their corn. One day, I stumbled in there and bought some heirloom corn tortillas, not knowing what a GEM I had just come across. I was all upset one morning that I was out of something, and then made breakfast tacos using these tortillas and had like a euphoric experience. I’m never going back to plain tortillas again! Their midnight black beans have such a depth of flavor and texture, and they don’t require any soaking time since they are so fresh. I seriously can’t imagine going back to any other beans than their fresh ones. I’ve heard that people have the same experience when using soaked chickpeas instead of canned. I’ll have to give that a try and let you know!
This recipe is simple, fresh, and easy. And all of it can be made ahead of time and re-assembled throughout the week. I made it for me and Nate, but he had to work late (on a Sunday!!) so I ate alone and he was able to throw it together for himself. If serving cauliflower rice to a hungry man, I recommend serving in volume – lots of cauli-rice, lots of beans, lots of shrimp, lots of avo. Pile it on! And know that you can have a large serving too, because all of the ingredients are clean, clean, clean. And yummy, yummy, yummy.
This is the kind of dinner I would happily eat every night if I could. I don’t think I would get bored of it! But, obviously, swapping in salmon every once and a while. I could never give up on that love affair!
- ½ lb shrimp, peeled and devined
- 1 head of cauliflower, cut into florets
- ¾ cup black beans, cooked
- ¼ cup salsa
- 3 tbsp chopped cilantro
- ½ tsp cumin
- 1 tsp chili powder
- 2 tsp hot sauce (I used Tapatio)
- Half an avocado
- ½ onion, chopped
- Juice of half a lemon, plus additinoal lemon slices
- Olive oil (or use a little butter for the shrimp)
- Salt and pepper
- In a food processor, pulse the cauliflower florets until into couscous sized pieces
- In large saucepan, heat the chopped onion in some olive oil until translucent
- Pour the cauliflower rice into the saucepan with the onion, and cook through. This will only take 3-5 minutes
- In another saucepan, pour a little olive oil and add the shrimp. Add in cumin, chili powder, and hot sauce. Flip once
- Squeeze some lemon juice over the shrimp
- In two shallow bowls, make a layer of cauliflower rice
- Divide the shrimp over each
- Spoon the black beans in each bowl
- Place some sliced avocado and divide up the salsa
- Sprinkle with cilantro and serve with lemon wedges
If you like this, you’ll love: Salmon Bowls with Miso Dressing