Ingredients:
• 1 cup cooked brown rice
• 1 cup cooked black beans
• 12-15 medium shrimp (peeled and deveined)
• 1 cup purple cabbage, thinly sliced
• 2 Roma tomatoes, chopped
• 1 Chile Serrano, finely chopped
• 1/4 cup cilantro, chopped
• 1/4 red onion, finely chopped
• 1 avocado, sliced
• Salt and pepper to taste
• 1 lemon (for juice)
• 2 tbsp salsa macha
Instructions:
1. Cook the Brown Rice:
Follow the package instructions to cook 1 cup of brown rice. Set aside once done.
2. Prepare the Black Beans:
Cook the black beans or use pre-cooked beans. Heat them in a small pan, adding salt to taste.
3. Season and Cook the Shrimp:
Season the shrimp with salt and pepper. In a skillet, heat a little oil over medium heat and cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Set aside.
4. Chop the Cabbage:
Thinly slice the purple cabbage and set aside.
5. Make the Pico de Gallo:
In a small bowl, mix the chopped tomatoes, Chile Serrano, cilantro, and red onion. Add a pinch of salt and a squirt of lemon juice. Stir well.
6. Assemble the Bowl:
In a bowl, start by adding a base of brown rice. Then layer the black beans, cooked shrimp, purple cabbage, pico de gallo, and sliced avocado.
7. Finish with Salsa Macha:
Drizzle your salsa macha over the top for a delicious final touch.
Enjoy your healthy shrimp bowl!
