About the Recipe
If you're in search of a simple yet delightful dinner idea that's both fresh and nutritious, you've come to the right place! This happens to be one of my recent favorite recipes.
In this seafood rice bowl, the star is the creamiest green goddess sauce, featuring avocado as a healthier substitute for mayonnaise and sour cream. Avocado not only boosts healthy fats and dietary fiber but also intensifies the sauce's vibrant green color.
While this green goddess rice bowl spotlights shrimp, it's flexible enough to go vegan by switching to an alternative protein source. Alternatively, you can pair it with other animal proteins like salmon or chicken if you prefer.
Ingredients
1 cup brown rice, dry
Approx. 32 shrimp, thawed, tails-off, deveined
1 Tbsp extra virgin olive oil
4 cups baby spinach
Vegan Green Goddess Dressing:
1 large avocado
1 cup parsley, packed
1/2 cup chives
2 cloves garlic
1 lemon, juice only
2 Tbsp apple cider vinegar
2 Tbsp extra virgin olive oil
2 Tbsp water
Salt + pepper, to taste
Preparation
Cook brown rice by rinsing rice in a sieve and transferring to a large pot. Add 2 cups water and bring to a boil. Cover, reduce heat, and let cook for about 25 minutes or until all the liquid is absorbed. Turn off heat and let steam for 10 minutes.
While the rice cooks, prepare the green goddess dressing by combining all dressing ingredients in a food processor or blender. Blend until smooth, adjusting seasonings as desired.
Next, pat shrimp dry with a paper towel and toss in olive oil. Heat a pan to med-high and cook shrimp 2 mins each side. To ensure adequate space between each shrimp, you will likely have to do this in batches. Set cooked shrimp aside in a clean bowl.
When the rice is ready, fold in baby spinach and stir in green goddess dressing until well-combined.
Serve green goddess rice mixture and top with shrimp. Enjoy!