Southwestern Cauliflower Rice Bowls with Shrimp & Avocado Crema

eatingwell.com

Darlene

1 pound large shrimp, peeled and deveined

1 tablespoon finely chopped chipotle chile in adobo

3 tablespoons avocado oil, divided

1 avocado, pitted and peeled

½ cup roughly chopped cilantro, plus 2 tablespoons , divided

4 tablespoons low-fat plain yogurt

1 tablespoon lime juice

½ teaspoon salt, divided

¾ teaspoon ground cumin, divided

¾ teaspoon garlic powder, divided

4 cups cauliflower rice (see Tip)

4 scallions, sliced

2 tablespoons water

1 cup canned no-salt-added black beans, rinsed and warmed

1 cup fresh or frozen corn kernels, warmed

Lime wedges for serving

Directions at eatingwell.com

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