INGREDIENTS
1 lb
Shrimp
2
Avocados, ripe
1/3 cup
Basil, leaves
1 14 ounce can
Black beans
2 cups
Heirloom cherry tomatoes
2 tsp
Herbs de provence
1/2
Red onion
1
Yellow squash, large
2
Zucchini squash
1/3 cup
Coconut milk, full-fat canned
3 tbsp
Red curry paste
2 tbsp
Lime juice
1 tbsp
Maple syrup, pure
3 cups
Rice, cooked
2 1/2 tsp
Paprika
1/2 tsp
Sea salt
1 tbsp
Olive oil
8 oz
Whole milk plain yogurt