Shrimp Taco Bowls with Cauliflower Rice (gluten free)
 
 
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!
Author:
Serves: 2 servings
Ingredients
  • 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
Instructions
  1. In a food processor, pulse the cauliflower florets until into couscous sized pieces
  2. In large saucepan, heat the chopped onion in some olive oil until translucent
  3. Pour the cauliflower rice into the saucepan with the onion, and cook through. This will only take 3-5 minutes
  4. In another saucepan, pour a little olive oil and add the shrimp. Add in cumin, chili powder, and hot sauce. Flip once
  5. Squeeze some lemon juice over the shrimp
  6. In two shallow bowls, make a layer of cauliflower rice
  7. Divide the shrimp over each
  8. Spoon the black beans in each bowl
  9. Place some sliced avocado and divide up the salsa
  10. Sprinkle with cilantro and serve with lemon wedges
Notes
I used dried black beans which I cooked over the stove, but if you use canned, make sure to heat them through before serving!
Recipe by dani california cooks at http://www.danicaliforniacooks.com/shrimp-taco-bowls-with-cauliflower-rice-gluten-free/