Creating these bowls is a straightforward process that doesn’t require a ton of time, making it perfect for a mid-week dinner when you’re longing for something quick yet satisfying:

1. In a medium bowl, whisk together honey, lime juice, soy sauce, minced garlic, and chili powder. Add the shrimp, tossing to coat them evenly. Let the shrimp marinate for at least 15 minutes, allowing the flavors to meld.
2. While the shrimp is marinating, prepare your rice and cook according to package instructions. If you’re using leftover rice, this is the perfect time to reheat it.
3. Heat olive oil in a large skillet over medium-high heat. Add the marinated shrimp, cooking each side for about 2-3 minutes or until they’re pink and opaque. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the corn and black beans, stirring them to soak up the leftover marinade and shrimp juices. Cook for 3-5 minutes until heated through.
5. Assemble your bowls by placing a generous scoop of brown rice at the bottom. Top with shrimp, black beans, corn, and avocado slices. Garnish with chopped cilantro and a squeeze of lime juice.

Cooking with love is a lesson I learned early on, and I always make sure to taste as I go. Adjust salt and pepper to your liking, and don’t shy away from adding a bit more lime if you love that zesty kick!