Mexican Buddha Bowl

Ingredients

• 500 gms of shelled and deveined Shrimp
• 1 tsp Mexican chilli powder
• Juice of ½ a lime
• 1 tsp of minced garlic
• 1 cup of quinoa
• 2 cups of stock
• 1 cup frozen Corn
• ½ a cup of a ripe cubed Avocado
• 2 tsps of Ranch dressing
• 1 tbsp Coriander
• ½ cup Cherry Tomatoes
• 2 tbsps of finely diced Onion
• 2 tbsps. of Coriander
• Minced Chilli or jalapeno as you can handle
• Juice ½ a lime
• Salt to taste
• Canned Pinto Beans
• ½ boiled egg
• Sliced avocado
• A Lime wedge
• Pepper to taste

Instructions

1. Marinate the Shrimp in the Chilli powder, lime juice and minced garlic and allow to marinate for 30 mins
2. In a hot and oiled sauté pan, I’m just going to sear the shrimp a minute or so on each side is enough. You don’t want your Shrimp to over cook
3. Cook the Quinoa according to the package instructions in the stock
4. Boil the corn and leave aside to cool
5. Prepare the Pico by combining the Cherry Tomatoes, Onion, Chilli, Lime juice and Coriander and add salt to taste
6. Prepare the dressing by smooshing the cubed Avocado and mixing it with the Ranch dressing and the Coriander
7. It’s now time to assemble the Buddha Bowl
8. Start with some Quinoa, add some corn, Pico de Gallo, some canned pinto beans, a ½ boiled egg, ½ a sliced avocado, a lime wedge, add some of the shrimp, some coriander for garnish, and finally some of that avocado cream. A little hit of pepper and your Mexican Buddha bowl is ready to eat!