Brown Rice Shrimp Bowl with Tomatoes & Avocado

eatingwell.com

Allison Flores

¾ cup thinly sliced scallion greens

¼ cup reduced-sodium tamari

1 ½ tablespoons mirin

1 ½ tablespoons toasted (dark) sesame oil

1 tablespoon white sesame seeds

2 teaspoons grated fresh ginger

½ teaspoon crushed red pepper (Optional)

12 ounces cooked shrimp, cut into ½-inch pieces

2 cups cooked brown rice

2 tablespoons rice vinegar

2 cups sliced cherry tomatoes

2 cups diced avocado

¼ cup chopped cilantro

¼ cup toasted black sesame seeds

Directions at eatingwell.com

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