Shrimp Buddha Bowls

Name: Shrimp Buddha Bowls
Prep time: 10 min
Cook time: 8 min
Total time: 20 min
Yield: 4.00 porciones
Cuisine: Mexican
Ingredients: 20 Pieces Shrimp; 2 Teaspoons MAGGI® Season-Up Fish; 2 Tablespoons Olive Oil; 2 Tablespoons Onion; 1 Tablespoon Garlic; 2 Teaspoons Paprika; 1 Tablespoon Parsley; 1 Can Black Beans; 2 Cups Cooked Brown Rice; 1 Cup Whole Kernel Corn; 1 Cup Tomatoes; 4 Slices Ripe Avocado; 4 Tablespoons Reduced Fat Sour Cream; 4 Tablespoons Mexican Cheese Blend; 1 Unit Lime

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Total: 20min

Preparation: 10min

Cooking: 8min

Presentation: 2min
Portions: 4
Difficulty: Easy

Ingredients

20 Pieces Shrimp (medium sized shrimp, peeled & deveined)
2 Teaspoons MAGGI® Season-Up Fish (or 1 sachet)
2 Tablespoons Olive Oil
2 Tablespoons Onion (diced)
1 Tablespoon Garlic (minced)
2 Teaspoons Paprika
1 Tablespoon Parsley (minced)
1 Can Black Beans
2 Cups Cooked Brown Rice
1 Cup Whole Kernel Corn
1 Cup Tomatoes (diced)
4 Slices Ripe Avocado
4 Tablespoons Reduced Fat Sour Cream
4 Tablespoons Mexican Cheese Blend (grated)
1 Unit Lime (cut into 4 wedges)

Instructions

In a bowl, season shrimp with Season Up Fish. Set aside.
In a pan, heat olive oil, onion and garlic and cook for 2-3 minutes until onion is translucent.
Add shrimp to the hot pan and cook through, add paprika and parsley to finish. Stir to incorporate.
In a separate pan, heat black beans until hot and set aside.
Construct bowls by placing: ½ cup of rice, ¼ cup black beans, ¼ cup corn, ¼ cup tomatoes and 1 slice of avocado.
Dollop with sour cream and sprinkle with cheese. Serve hot, with a lime wedge.