Taco Buddha Bowls

Name: Taco Buddha Bowls
Prep time: 73 min
Cook time: PTM
Total time: 73 min
Yield: 4.00 porciones
Ingredients: 2 ½ cups Water; 2 MAGGI Vegetable Cubes; 1 cup Brown rice; 20 medium Shrimp peeled & deveined; 1 pk MAGGI Season Up Fish (10g); 2 tbsp Olive oil/ butter; 2 tbsp Onion diced; 1 tbsp Garlic minced; 2 tsp Paprika; 1 tbsp Parsley minced; 1 tin Black beans; 1 cup Corn; 1 cup Tomatoes diced; 4 slices Avocado; 4 tbsp Sour cream; 4 tbsp Mexican cheddar cheese grated; 1 Lime wedges

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Total: 73min

Preparation: 73min
Portions: 4
Difficulty: Intermediate

Ingredients

2 ½ cups Water
2 MAGGI Vegetable Cubes
1 cup Brown rice
20 medium Shrimp, peeled & deveined
1 pk MAGGI Season Up Fish (10g)
2 tbsp Olive oil/ butter
2 tbsp Onion, diced
1 tbsp Garlic, minced
2 tsp Paprika
1 tbsp Parsley, minced
1 tin Black beans
1 cup Corn
1 cup Tomatoes, diced
4 slices Avocado
4 tbsp Sour cream
4 tbsp Mexican cheddar cheese, grated
1 Lime, wedges

Instructions

In a small pot, bring water to boil. Crumble and add the two Vegetable Cubes and the brown rice to the pot. Lower heat and cover the pot. Let simmer for 45 minutes without opening the pot.
While the rice is cooking, season shrimp with Season Up Fish.
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.