INGREDIENTS:
1 cup cooked brown rice
½ cup chopped bell peppers
⅓ cup shelled edamame
3 oz raw shrimp
⅛ teaspoon garlic powder
⅛ teaspoon chipotle powder
⅛ teaspoon kosher salt
2 teaspoons olive oil, divided
1 teaspoon lime juice
1 teaspoon chopped cilantro
½ teaspoon honey
½ teaspoon minced garlic
⅛ teaspoon salt
⅛ teaspoon black pepper
2 tbsp Salsa Macha with Peanuts

INSTRUCTIONS:
In a bowl, combine brown rice with chopped bell pepper and shelled edamame. Set aside.

In a small bowl, mix raw shrimp with garlic powder, chipotle powder and kosher salt.

In a small skillet, heat 1 tsp olive oil over medium heat. Add shrimp and sauté until cooked through, about 3 minutes. Add shrimp to brown rice mixture.

Whisk together lime juice, chopped cilantro, 1 tsp olive oil, honey, minced garlic, salt and black pepper. Toss with shrimp and rice. Top with Salsa Macha and enjoy!