1 bag frozen mixed peppers (you could also sub fresh!)
½ red onion, chopped
2 Tbsp ghee, divided
1 Tbsp minced garlic
1 tsp sea salt
½ tsp chipotle powder
For the chipotle-adobo sauce:
¼c coconut milk yogurt
1 chipotle pepper in adobo sauce, chopped
½ Tbsp lime juice
½ tsp garlic powder
¼ tsp paprika
Salt + pepper, to taste
For serving:
Sliced avocado
Sliced pineapple
Sliced mango
Sliced lime
Chopped Cilantro
Directions
First, make the peppers. In a large skillet, heat 1 Tbsp ghee until hot. Add the chopped onion and 1 Tbsp garlic. Stir with a wooden spoon and sauté for about 5 minutes over medium heat, until the onions start to become translucent.
Add the frozen peppers, and cook an additional 5 minutes, until they start to soften.
Add the cauliflower rice and cook for another 5-7 minutes.
Season the skillet with 1 tsp salt, chipotle powder, and you could even add in a little of your favorite taco seasoning if you like! (but remember, we still have the sauce!)
While the skillet is cooking, make the chipotle-adobo sauce. Stir all the ingredients together and set aside until serving.
Meanwhile, in a small skillet, heat another Tbsp of ghee. When it’s hot, add the shrimp and cook for about 2-3 minutes a side (depending on the size of your shrimp), until cooked through.
Assemble the bowls! Start with the cauliflower rice / peppers mixture on the bottom, top with sliced pineapple, mango, avocado, and a slice of lime, and add the shrimp on top. Drizzle with the chipotle-adobo sauce and eat up!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/pineapple-chipotle-shrimp-cauliflower-rice-bowl/