Two unlikely ingredients compliment one another in this sweet and savory bowl. Serve hot or chilled, you won't be disappointed.
2 cups cooked white or brown rice (or cauliflower rice)
1 lb raw shrimp, peeled, de-veined and tails removed
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp minced garlic
1 tsp chipotle powder
1 tsp garlic powder
salt and pepper, as needed
1 large sweet potato, peeled and cubed
1 large avocado, thinly sliced
1 red onion, spiralized or sliced very thin
1/2 cup vinegar (apple cider or white distilled)
1 tbsp sugar
1 1/2 tsp kosher salt
Pickle the red onion (make ahead at least 1 hour or up to 2 weeks)
Place sliced onion in mason jar or container that will seal well
Mix 1 cup water, vinegar, sugar and 1 1/2 tsp kosher salt in a small bowl until salt/sugar is dissolved.
Pour vinegar mixture over the onions and let sit for 1 hour at room temperature.
Store in fridge for 1-2 weeks and use as needed.
Marinade the shrimp
Combine 1 tbsp of the olive oil, lemon juice, minced garlic and a pinch of salt and pepper. Toss shrimp in the marinade and let sit in the fridge for 20-30 minutes
Cook the sweet potato
Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Toss cubed sweet potato with 1 tbsp olive oil, chipotle powder, garlic powder and a pinch of salt and pepper. Roast in the oven for 30-40 minutes or until tender.
Cook the shrimp
In a nonstick skillet or cast iron pan, on medium-high heat, cook shrimp 1-2 minutes on each side until pink. Remove from heat.
Build the bowl
Add 1/2 cup cooked rice to each bowl, top with sweet potato, 1/4 of the cooked shrimp, 1/4 of the sliced avocado and garnish with pickled red onion.