Barbacoa shrimp over brown rice with spiced beans, corn, and chimichurri

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Pescatarian, <600 Calories, Protein Plus

1 Serving, 570 Calories/Serving

20–25 Minutes (Conventional oven)

3–5 Minutes (Microwave oven)

If you’re in the mood for a burrito, this bowl is for you. Shrimp gets infused with the flavors of rich barbacoa-style sauce and served over savory spiced beans and nutty brown rice.

Ingredients

Brown rice
Shrimp
Black beans
Pinto beans
Charred corn
Green chimichurri (extra virgin olive oil - red wine vinegar - garlic - cilantro - cumin - parsley - salt)
Pickled red onions
Barbacoa sauce (tomato paste - Dijon mustard - chipotle in adobo sauce - apple cider vinegar - maple syrup - cinnamon - salt)

Nutrition per serving

Calories 570, Total Fat 20g (26% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 800mg (35% DV), Total Carb. 60g (22% DV), Fiber 12g (43% DV), Total Sugars 12g (Incl. 3g Added Sugars, 6% DV), Protein 31g
Contains: Crustacean Shellfish (shrimp)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt " + "per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility " + "that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, " + "Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

Cook, Season, and Serve

We delivered this meal fresh because it tastes best that way (cooked of course!). We do not recommend freezing this meal.

Microwave: Cook in the tray 3-5 minutes, remove plastic, and stir. Cook to a minimum internal temperature of 165°F.*

Oven: Transfer to an oven-safe dish. Cook 20-25 minutes* at 425F and stir
*Cook until internal temperature reaches 165F

We seasoned this lightly. Add salt and pepper to your heart’s content.

*Cooking times are developed using a 1000 watt microwave and conventional oven. Times may vary; adjust as needed for your appliance. Do not expose tray to open flame or direct contact with heating element.

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