Shrimp Buddha Bowls

Let's cook it
Difficulty Easy
Portions: 4
Total 20 min

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

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

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