Grain Bowl with Shrimp Avocado and Black Beans Recipe

Quinoa: A protein-packed grain that serves as the base of the bowl, offering a nutty flavor and fluffy texture.

Shrimp: Adds a succulent and slightly sweet taste, providing a good source of lean protein.

Avocado: Brings a creamy texture and rich flavor, packed with healthy fats.

Black beans: Adds a hearty and earthy element, rich in fiber and protein.

Cherry tomatoes: Offers a burst of sweetness and juiciness, balancing the flavors.

Lime: Provides a zesty and tangy flavor that brightens up the dish.

Olive oil: Used for cooking the shrimp and dressing the bowl, adding a smooth and rich taste.

Cumin: Adds a warm and earthy flavor to the shrimp.

Paprika: Brings a mild heat and smoky flavor to the shrimp.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a hint of spice and depth to the flavors.

To ensure your shrimp are perfectly cooked and flavorful, make sure the skillet is hot before adding them. This helps to sear the shrimp quickly, locking in the juices and creating a nice crust. Also, avoid overcrowding the pan; cook the shrimp in batches if necessary to maintain the heat and achieve even cooking.

• cooked quinoa - Substitute with cooked brown rice: Brown rice provides a similar texture and nutritional profile, making it a great alternative.

• peeled and deveined shrimp - Substitute with grilled chicken breast: Grilled chicken breast offers a similar protein content and can be seasoned similarly to shrimp.

• sliced avocado - Substitute with sliced cucumber: Cucumber provides a refreshing crunch and can add a similar texture contrast to the bowl.

• rinsed and drained black beans - Substitute with rinsed and drained chickpeas: Chickpeas offer a similar protein and fiber content, making them a suitable replacement.

• halved cherry tomatoes - Substitute with diced red bell peppers: Red bell peppers add a sweet and crunchy element, similar to the juiciness of cherry tomatoes.

• juiced lime - Substitute with juiced lemon: Lemon juice provides a similar acidity and brightness to the dish.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and can be used in the same way as olive oil.

• cumin - Substitute with ground coriander: Ground coriander offers a warm, earthy flavor that can complement the other ingredients similarly to cumin.

• paprika - Substitute with chili powder: Chili powder provides a similar smoky and slightly spicy flavor, enhancing the overall taste of the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the bowl.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can be used to season the dish similarly to black pepper.

• Allow the quinoa and shrimp to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Use airtight containers to store the grain bowl. This helps maintain freshness and prevents any unwanted odors from seeping in.
• Store the avocado separately if possible. Avocado tends to brown quickly, so keeping it in a separate container with a squeeze of lime juice can help preserve its color.
• For short-term storage, place the grain bowl in the refrigerator. It will stay fresh for up to 3 days.
• If you plan to freeze the grain bowl, omit the avocado and cherry tomatoes as they do not freeze well. Add these fresh when you’re ready to eat.
• To freeze, portion the grain bowl into individual servings. This makes it easier to thaw and reheat only what you need.
• Label the containers with the date to keep track of freshness.
• When ready to eat, thaw the grain bowl in the refrigerator overnight.
• Reheat the grain bowl in the microwave or on the stovetop. If using a microwave, cover the container with a microwave-safe lid or plate to retain moisture.
• Add fresh avocado and cherry tomatoes after reheating to ensure the best texture and flavor.

• Microwave Method:

  1. Place the grain bowl in a microwave-safe dish.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check if the shrimp and quinoa are heated through. If not, continue heating in 30-second intervals.
  5. Add fresh avocado slices after reheating to maintain their creamy texture.

• Stovetop Method:

  1. In a skillet, add a small amount of olive oil over medium heat.
  2. Add the grain bowl mixture, excluding the avocado.
  3. Stir occasionally to prevent sticking and ensure even heating, about 5-7 minutes.
  4. Once heated through, remove from heat and add fresh avocado slices.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the grain bowl to an oven-safe dish, covering it with aluminum foil to prevent drying out.
  3. Bake for 10-15 minutes, or until the shrimp and quinoa are heated through.
  4. Remove from the oven and add fresh avocado slices before serving.

• Steamer Method:

  1. Place the grain bowl in a heatproof dish that fits into your steamer basket.
  2. Steam over boiling water for about 5-7 minutes, or until the shrimp and quinoa are heated through.
  3. Add fresh avocado slices after steaming to keep them from becoming mushy.

• Skillet: Used to cook the shrimp with olive oil, cumin, paprika, salt, and pepper until they are pink and cooked through.

• Mixing bowl: Used to combine the cooked quinoa, black beans, cherry tomatoes, avocado, and cooked shrimp.

• Measuring cups: Used to measure out the quinoa, black beans, and cherry tomatoes.

• Measuring spoons: Used to measure out the olive oil, cumin, and paprika.

• Knife: Used to slice the avocado and halve the cherry tomatoes.

• Cutting board: Used as a surface to slice the avocado and halve the cherry tomatoes.

• Juicer: Used to extract juice from the lime.

• Spatula: Used to toss the ingredients gently in the mixing bowl.

• Pot: Used to cook the quinoa according to package instructions.

• Colander: Used to rinse and drain the black beans.

Prep ingredients ahead: Cook the quinoa and rinse the black beans in advance. Store them in the fridge until ready to use.

Quick shrimp marinade: Marinate the shrimp with cumin, paprika, salt, and pepper while prepping other ingredients to save time.

Use pre-cooked shrimp: Opt for pre-cooked shrimp to skip the cooking step entirely. Just season and warm them up.

Batch cooking: Make a larger batch of quinoa and use it for multiple meals throughout the week.

Ready-to-eat produce: Buy pre-sliced avocado and halved cherry tomatoes to cut down on prep time.