Spicy rice and black bean bowl with grilled shrimp and avocado sauce
Serves 4-6
Ingredients
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Rice and black beans
- 30 ml (2 tablespoons) olive oil
- 1 onion, minced
- 2 garlic cloves, minced
- 5 ml (1 teaspoon) ground cumin
- 5 ml (1 teaspoon) ground coriander
- 375 ml (1½ cup) rice
- 625 ml (2½ cups) water
- 540 ml (1 can) black beans, rinsed and strained
- 3 green onions, minced
- Cilantro leaves, to taste
- Salt and pepper
Avocado sauce
- 2 avocados, peeled and pitted
- 60 ml (¼ cup) sour cream
- 60 ml (¼ cup) cilantro leaves
- 45 ml (3 tablespoons) chive, minced
- 30 ml (2 tablespoons) olive oil
- 1 garlic clove, minced
- ½ jalapeño, seeded and minced
- Zest and juice of 1 lime
- 125 ml (½ cup) water
- Salt and pepper
Garnishes
- 2 avocados, peeled, pitted and sliced
- 1 mango, peeled and sliced
- 2 beets, cooked and thinly sliced
- 4 radishes, thinly sliced
- 12 large shrimp, grilled
- Lettuce or other greens, to taste
Preparation
- For the rice, in a saucepan, heat oil and sautée onion with garlic and spices. Add rice and stir. Add water, reduce heat and cover. Simmer until rice has absorbed all the liquid. Remove from heat. Add black beans, green onions and cilantro. Season to taste.
- For the avocado sauce, using a food processor or blender, purée all the ingredients and season with salt and pepper. Add water if necessary until smooth.
- Transfer the rice to serving bowls and garnish, to taste. Drizzle with the avocado sauce.
