Ra Ra Ram Burrito Bowls

by Christina Meyer-Jax, Tastemaker in Residence

Los Angeles is a haven for tacos and bowls of all kinds. The beauty is they are innately good for you and as an added bonus they are customizable for easy Super Bowl party set up. The recipe below uses shrimp as the protein, but a shredded chicken, pork, or sofritas is a great addition.

Photo by Men’s Journal

Photo by Men’s Journal

*This recipe serves 8, double or triple depending on party size

Ingredients

1 lb. cleaned medium shrimp (35-40 count)

4 cups shredded green and red cabbage

4 cups cooked white or brown rice

1 cup guacamole or sliced avocado

3 cups pico de gallo (chopped tomatoes, onions, cilantro, jalapeno)

Marinade and Sauce Ingredients

⅔ cup cilantro (finely chopped)

¼ cup lime juice

¼ cup avocado oil

1 Tbsp honey

½-⅔ tsp chili powder

½ tsp salt

¼ tsp cumin

2 Tbsp Cholula Sauce

Instructions

Marinade and Sauce

In a small bowl, whisk together cilantro, lime juice, oil, honey, chili powder, salt, cumin and Cholula Sauce

Burrito Bowls

  1. Heat broiler to high. In medium-size bowl, combine 1/4 cup of the marinade and the shrimp. In second medium-size bowl, combine remaining marinade to the cabbage mix. Let both marinate for 10 minutes.

  2. Transfer shrimp to a broiler pan. Broil, 2 to 3 inches from heat, for 6 to 7 minutes, turning once.

  3. Cook rice according to directions on rice package of choice

  4. Once ingredients are cooked, set out all remaining ingredients in a buffet style. Place bowls are the start of the line, and have guests build their own burrito bowls.