Chipotle Lime Prawn Burrito Bowls Food

CHIPOTLE LIME SHRIMP BOWLS

Steps:

• Place the shrimp in a bowl or gallon freezer bag, and add 2 tablespoons of the oil, lime juice, chipotle peppers, adobe sauce, garlic, honey, salt, cumin, and pepper. Massage the ingredients into the shrimp and let the shrimp rest on the counter for 15 minutes.
• Heat a large skillet over medium-high heat. Add the remaining oil to the pan and swirl to coat. Spread the shrimp across the pan and discard any remaining marinade. Add the shrimp to the pan and cook for 1-2 minutes on each side or until they've turned lightly pink on the outside and the insides are turning white.
• Assemble the bowls with the rice, black beans, veggies and sprinkle with cilantro. Drizzle with more adobo sauce and a squeeze of lime if desired.

CHIPOTLE SHRIMP BURRITO BOWL

Steps:

• Chipotle Shrimp:.
• Combine all of the chipotle marinade ingredients in a food processor. Puree until smooth.
• Place the shrimp and the marinade into a ziploc baggie. Marinate in the refrigerator until ready to grill, up to 4 hours.
• Avocado Crema:.
• Combine all of the ingredients in a food processor puree just until smooth. Refrigerate until ready to use.
• Cilantro-Lime Rice:.
• To the cooked rice add the lime juice and cilantro. Fold gently to combine; set aside.
• Chipotle Shrimp Bowl:.
• Heat a grill pan or skillet over medium heat. Once hot, add 1 tablespoon of olive oil; grill the veggies until crisp tender. Remove the peppers from the heat; set aside.
• Add additional 1 tablespoon of olive oil to the grill pan. Season shrimp with salt. Once the oil is hot, add the shrimp and cook for 3 minutes on each side, or until no longer pink inside. Remove from heat; set aside.
• Build your bowl with the cilantro-lime rice on the bottom. Top with corn, red onion, peppers and shrimp. Drizzle with avocado crema.

CHIPOTLE & LIME PRAWN BURRITO BOWLS

Steps:

• Mix the red onion with the vinegar, sugar and a pinch of salt. Cover and leave to pickle for at least 1 hr or overnight. To prepare the prawns, mix the chipotle paste, honey, lime zest and juice and oil together, then toss in the prawns until they're coated in the mixture.
• Put the leftover rice in a large bowl and mix with the lime zest and juice, most of the spring onions and the kidney beans. Season lightly. Spoon the mixture into two shallow bowls.
• Top the rice with the pickled red onions, spiced prawns, sweetcorn, sliced avocado, the remaining spring onions and tomatoes. Spoon the crème fraîche on top, then serve with the coriander and a sprinkling of chilli flakes, if you want it spicy. Serve the extra lime wedges on the side for squeezing over, if you like.

BURRITO BOWL WITH CHIPOTLE BLACK BEANS

Steps:

• Cook the rice following pack instructions, then drain and return to the pan to keep warm. In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle. Season and warm through for 2 mins.
• Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion. Serve with hot sauce, coriander and lime wedges, if you like.