This is a fun, fresh recipe inspired by a restaurant meal in Mexico (although this is not Mexican!).  Infinitely versatile, all ingredients can be substituted for whatever you have on hand in the refrigerator.  
Serves 2-4 depending on size of bowl

1 cup uncooked brown or white rice
1 lb. raw shrimp ( can substitute any cooked protein such as chicken, tuna, hard boiled eggs, tofu, edamame, etc.)
3-4 cloves of garlic
2 Tbsp. oil
Salt and pepper
1 1/2 cups shredded jicama
1 1/2 cups shredded carrot
1 1/2 cups shredded raw beets
Additional garnishes:  fresh cilantro, pickled ginger, sliced scallions, salted peanuts, black sesame seeds, tamari, hot sauce or sriracha

1.  Cook rice according to package instructions.
2.  While rice is cooking, saute garlic in oil over medium heat in a large frying pan until fragrant, about 30 seconds.  
3.  Add raw shrimp to garlic and oil and saute until pink and cooked through, about 2 minutes.  Season with salt and pepper.
4.  Compose bowls with rice on the bottom and shredded vegetables and shrimp arranged artfully on top.  
5.  Serve the bowls with additional garnishes offered separately at the table so that everyone can add what they like. 
Tip:  Bowls have the most flavor if all garnishes are used!