Chipotle-Style Shrimp Fajita Bowls with Lime Tahini

Steps

1. Combine the brown rice with 500 g of the water in a saucepan, bring to a boil, cover and simmer on low for 40 minutes; rest covered 5 minutes, then fluff.
2. While the rice cooks, make the sauce: whisk the tahini, half the lime juice, one third of the garlic, 1 g of the cumin, a pinch of the salt and the remaining 60 g of water until smooth and pourable.
3. Toss the shrimp with the chili powder, the smoked paprika, the remaining cumin, another third of the garlic and half of the remaining salt.
4. Heat half the olive oil in a large skillet over medium-high heat. Cook the bell pepper and red onion 6–7 minutes until charred at the edges; season with the rest of the salt and move to a plate.
5. In the same skillet, add the black beans, the thawed frozen corn kernels and the remaining third of the garlic; cook 3 minutes until hot and the corn is lightly browned, then move to a bowl.
6. Add the remaining olive oil to the skillet and cook the shrimp in one layer 2–3 minutes per side until pink and opaque (145°F/63°C). Drizzle with the remaining lime juice.
7. Divide the rice among 4 bowls and top with the peppers and onion, the black beans and corn, the shrimp and the avocado. Drizzle with the tahini sauce and scatter the cilantro over the top.