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Yum Pinch - Burrito bowls

Burrito bowls

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For the Cilantro Lime Brown Rice:
2 cups cooked brown rice
1 1/2 tablespoon freshly squeezed lime juice
2 tablespoon fresh cilantro, chopped
1/2 teaspoon sea salt
For The Spicy Shrimp:
1 tablespoon olive oil
1 pound shrimp, deveined & shelled
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt
1/4 teaspoon garlic powder
For the Bowl:
1 avocado, sliced
1/2 cup black beans, rinsed and drained
1/2 cup fire-roasted corn, thawed
Chopped cilantro, for garnish

To make the rice, combine the ingredients in a large mixing bowl, then set aside.
To cook the shrimp, heat olive oil over medium-high heat. Add the shrimp and seasonings. Cook, stirring occasionally, until shrimp is cooked through, about 4-5 minutes. Remove from heat.
To assemble the bowl, start with a base of the cilantro lime rice, followed by the cooked shrimp, sliced avocado, black beans, and corn. Add chopped cilantro to serve.

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