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Quinoa Shrimp Burrito Bowls

Servings: 4

Ingredients

  • 1 1/2 lbs. raw shrimp peeled and deveined
  • 2 Tbsps taco seasoning
  • 1 Tbsp avocado oil or olive oil
  • 6 cups chopped lettuce/greens of choice
  • 2 cups cooked quinoa
  • 1 cup fresh or frozen organic corn thawed
  • 1 large ripe avocado
  • 1/2 cup crumbled Cotija cheese
  • 1 cup homemade picco de gallo
  • lime wedges to serve
  • jalapeño to serve

Instructions

  • In a medium bowl, add raw shrimp, taco seasoning and oil, then gently toss until well coated.
  • Heat a large skillet over medium high heat and add in the shrimp.
  • Cook until they turn pink and opaque, about 3 minutes.
  • Meanwhile, mash the avocado using a fork and squeeze lemon juice over to keep it fresh. Season with a tiny pinch of sea salt and pepper.
  • Evenly portion greens and quinoa between 4 meal prep bowls as shown.
  • Top with shrimp, mashed avocado, corn, pico de gallo, cheese and lime wedges.
  • Refrigerate for up to 3 days.