Spicy rice and black bean bowl with grilled shrimp and avocado sauce | Avocados from Mexico

Ingredients

• 30 ml (2 tablespoons) olive oil
• 1 onion, minced
• 2 garlic cloves, minced
• 5 ml (1 teaspoon) ground cumin
• 5 ml (1 teaspoon) ground coriander
• 375 ml (1½ cup) rice
• 625 ml (2½ cups) water
• 540 ml (1 can) black beans, rinsed and strained
• 3 green onions, minced
• Cilantro leaves, to taste
• Salt and pepper
• 2 avocados, peeled and pitted
• 60 ml (¼ cup) sour cream
• 60 ml (¼ cup) cilantro leaves
• 45 ml (3 tablespoons) chive, minced
• 1 garlic clove, minced
• ½ jalapeño, seeded and minced
• Zest and juice of 1 lime
• 125 ml (½ cup) water
• 2 avocados, peeled, pitted and sliced
• 1 mango, peeled and sliced
• 2 beets, cooked and thinly sliced
• 4 radishes, thinly sliced
• 12 large shrimp, grilled
• Lettuce or other greens, to taste