BBQ Shrimp and Sweet Potato Bowls

For the Grilled Sweet Potatoes

• 2 large sweet potatoes
• 2 tablespoons avocado oil or olive oil
• sea salt to taste

For the Shrimp:

• 1 pound raw shrimp peeled and deveined
• 1 tablespoon avocado oil or olive oil
• 2 tablespoons tequila optional
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/4 teaspoon sea salt to taste

For the Bowls:

• 4 cups cooked brown rice
• 2 avocados peeled and sliced
• 2 cups cherry tomatoes halved
• 2 cups red cabbage thinly sliced
• 2 fresno chiles sliced
• 2 limes sliced into wedges
• cilantro optional
• Sriracha for serving