Mexican Papaya Salad with Turmeric Brown Rice, Refried Black Beans, Cashew Fresno Crema & Grilled Shrimp

Name: Mexican Papaya Salad with Turmeric Brown Rice, Refried Black Beans, Cashew Fresno Crema & Grilled Shrimp
Prep time: 40 min
Total time: 70 min
Yield: 4 bowls
Ingredients: 1 batch Mexican papaya salad; 1 batch Turmeric brown rice; 1 batch Fogato black bean purée; 1 batch Fogato cashew Fresno crema; 1 lb, peeled, tails on Shrimp; 1 tsp Smoked paprika; 1 tsp Chili powder; ½ tsp Garlic powder; 2 tbsp Olive oil; ½ tsp Salt; ½ cup Salsa; 1, in wedges Lime

Garden cherry tomato papaya salad, turmeric brown rice, refried black beans, vegan cashew Fresno chile crema, grilled shrimp and salsa.

Ingredients

1 batch Mexican papaya salad
1 batch Turmeric brown rice
1 batch Fogato black bean purée
1 batch Fogato cashew Fresno crema
1 lb, peeled, tails on Shrimp
1 tsp Smoked paprika
1 tsp Chili powder
½ tsp Garlic powder
2 tbsp Olive oil
½ tsp Salt
½ cup Salsa
1, in wedges Lime

Steps

Start the turmeric brown rice.
Open your Fogato cashew Fresno crema.
Open your Fogato black bean purée.
Make the papaya salad.
Toss the shrimp with oil, smoked paprika, chili powder, garlic powder and salt and grill over high heat until charred and just pink, about 2 minutes a side.
Build bowls with rice, beans, papaya salad and shrimp, then a big spoon of crema and salsa and lime on the side.

Every part keeps separately, so it's a great prep-day bowl.

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