Brown Rice Shrimp Bowl with Tomatoes & Avocado

This quick and easy bowl pairs brown rice with cooked shrimp, tossed in a ginger-soy-sesame sauce, to create a flavorful dish in no time. Topping with tomatoes and avocado adds color and nutrients. Use leftover brown rice or pick up a package of pre-cooked brown rice from the grocery store to keep this meal no-cook.

Ingredients

  • ¾ cup thinly sliced scallion greens
  • ¼ cup reduced-sodium tamari
  • 1 ½ tablespoons mirin
  • 1 ½ tablespoons toasted (dark) sesame oil
  • 1 tablespoon white sesame seeds
  • 2 teaspoons grated fresh ginger
  • ½ teaspoon crushed red pepper (optional)
  • 12 ounces cooked shrimp, cut into 1/2-inch pieces
  • 2 cups cooked brown rice
  • 2 tablespoons rice vinegar
  • 2 cups sliced cherry tomatoes
  • 2 cups diced avocado
  • ¼ cup chopped cilantro
  • ¼ cup toasted black sesame seeds

Directions

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