Shrimp Burrito Bowls
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Yummy, easy shrimp burrito bowls. You can switch out shrimp for beef or chicken - or keep it vegetarian!
ingredients
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serves: 6
1 cup uncooked rice
1 cup salsa, homemade or store-bought
3 cups chopped Romaine lettuce
1 can (15.25-ounce) whole kernel corn, drained
1 (15-ounce) black beans, drained and rinsed
2 Roma tomatoes, diced
1 avocado, halved, seeded, peeled and diced
2 tablespoons chopped fresh cilantro leaves (I used much more - love this stuff!)
For the chipotle cream sauce:
1 cup low fat sour cream
1 tablespoon chipotle paste
1 clove garlic, pressed
1 Juice of lime
1/4 teaspoon salt, or more, to taste
Servings Per Recipe: 6
Amount per Serving
Calories: 550
- Total Fat: 12.7 g
- Saturated Fat: 4.2 g
- Trans Fat: 0 g
- Cholesterol: 11.2 mg
- Sodium: 503 mg
- Total Carbs: 89.4 g
- Dietary Fiber: 15.6 g
- Sugars: 8.9 g
- Protein: 22.6 g
preparation
1. To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.
2. In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.
3. To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.
4. Serve immediately, drizzled with chipotle cream sauce.
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