A marinade that doubles as a dressing makes this dinner bowl quick and easy. Substitute any protein you like, and substitute any grain you like - this recipe is so versatile.
1/2 cup orange juice
1 tablespoon chili garlic sauce (use less if you don't like spice)
1 tablespoon honey
2 tablespoons soy
4 tablespoons olive oil, divided
1 pound shrimp or chicken
3 scallions, thinly sliced
Steamed rice (white or brown) or grain (quinoa or farro)
Avocado (not pictured) for serving, but a total must if you like avocados
The base of this bowl can be rice or grains. Whatever you select, start with this step first.
In a small bowl, whisk the OJ, chili paste, honey, soy and olive oil. Divide the mixture by placing half in the fridge for a dressing. Pour the remainder in a zip top bag along with the shrimp and marinade for 15-30 minutes.
Prep citrus salad
Remove the peel and white pith from the orange and using a paring knife, cut into bite size pieces. Slice the cucumber into half-moon pieces. Slice scallions and place in a bowl with the oranges and cucumbers. Squeeze lime over "salad."
Heat remaining 2 tablespoons olive oil in a large skillet over high heat. Working in batches, cook shrimp until charred in spots, and cooked through.
Assemble and enjoy
Divide the rice or grain among your serving bowls. Top with the shrimp, citrus salad, and avocados. Drizzle with the reserved dressing.