Buddha bowls are all the rage. These healthy bowls are all the rage and perfect to kickstart 2018. This bowl is packed with goodness and topped with some delectable shrimp and a tasty avocado dressing.
|Shelled and deveined shrimp||500 Gram|
|Mexican chili powder||1 Teaspoon|
|Lime||1 , juiced|
|Minced garlic||1 Teaspoon|
|Quinoa||1 Cup (16 tbs)|
|Stock||2 Cup (32 tbs)|
|Frozen corn||1 Cup (16 tbs)|
|Cubed ripe avocado||1/2 Cup (8 tbs) (plu 1/2 cup sliced avocado)|
|Ranch dressing||2 Teaspoon|
|Cherry tomatoes||1/2 Cup (8 tbs)|
|Finely diced onion||2 Tablespoon|
|Minced chili/Jalapeno||To Taste|
|Canned pinto beans||1/2 Cup (8 tbs)|
1.Marinate the Shrimp in the Chilli powder, lime juice and minced garlic and allow to marinate for 30 mins.
2.In a hot and oiled sauté pan, Im just going to sear the shrimp a minute or so on each side is enough. You dont want your Shrimp to over cook.
3.Cook the Quinoa according to the package instructions in the stock.
4.Boil the corn and leave aside to cool.
5.Prepare the Pico by combining the Cherry Tomatoes, Onion, Chilli, Lime juice and Coriander and add salt to taste.
6.Prepare the dressing by smooshing the cubed Avocado and mixing it with the Ranch dressing and the Coriander.
7.Its now time to assemble the Buddha Bowl.
8.Start with some Quinoa, add some corn, Pico de Gallo, some canned pinto beans, a 1/2 boiled egg, 1/2 a sliced avocado, a lime wedge, add some of the shrimp, some coriander for garnish, and finally some of that avocado cream. A little hit of pepper and your Mexican Buddha bowl is ready to eat!
9.Serve and enjoy!