Cook the cauliflower rice and set aside.
Cut all the vegetables into bite size pieces and set aside.
In a medium non-stick frying pan, add about 1 tablespoon of olive oil. Add the sweet potatoes and seasoned with salt & pepper and some cayenne pepper. Sauté for about 5-6 minutes. Remove from the heat. Spread the sweet potatoes evenly in a baking sheet and bake for about 25 minutes.
While the sweet potatoes are backing, rinse the shrimps under cold water and pat dry before seasoning with the Cajun mix. Set aside.
Toss the tofu cubes in some olive oil, add salt & pepper for taste and cook for about 5 minutes per sides.
Repeat the same step for the mushrooms and the zucchinis
In a medium non-stick frying pan, add about 1 tablespoon of olive oil and cook the shrimps for about 4-5 minutes.
Once all your vegetables and the shrimps are cooked, layer them over the cooked cauliflower rice.
Topped your bowl with some chopped green onions!