5-ingredient(ish) shrimp fajita bowls

For the rice:

1. Cook jasmine rice according to package directions.
2. When rice is almost done cooking and most of the liquid has been absorbed, add 1/3 cup frozen cauliflower rice and season with sea salt. Place a lid on top and cook on low for 5 more minutes until cauliflower is tender.

For the shrimp & veggies:

1. Heat a cast iron skillet to medium heat and add sliced peppers and onions. Add a little avocado oil and cook for 5-7 minutes until peppers and onions are tender & a little charred. Remove from pan.
2. Add 1 Tbsp avocado oil to the skillet and add shrimp. Cook shrimp in a single layer and sprinkle with taco seasoning as it cooks. Cook shrimp for 4-5 mins until cooked through.
3. Build your bowls with a base of rice/cauliflower mix, topped with veggies, shrimp and toppings of choice.