shrimp and avocado bowls with mango Salsa & Lime-Chili Sauce

1–2 ripe avocados, sliced

1 large ripe mango, diced

2 cups cooked rice or quinoa

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

For the Lime-Chili Sauce:

1/4 cup plain Greek yogurt

1 tsp chili powder

Zest and juice of 1 lime

1 tsp honey or agave

Salt and pepper to taste

For the Mango Salsa:

1 diced mango

1/4 cup diced red onion