Servings: 4

Shrimp Rice Bowl Recipe

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Shrimp Rice Bowl Recipe - a gluten free, nutritious and delicious bowl, perfect for a quick and healthy meal. 
Grain bowl with black rice, black qionoa, black lentils, sliced avocado, shrimp, roasted sweet potoato cubes, tomatoes and topped with cilantro and pumpkin seeds.
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Ingredients

For the shrimp:

  • 12 oz shrimp — peeled and deveined
  • 2 tsp oil
  • 2 tsp paprika
  • 1/8 tsp cayenne pepper
  • 1/4 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt+pepper to taste

For the roasted sweet potatoes:

  • 16 oz sweet potatoes — peeled and cut into 1/2 inch cubes
  • 2 tbsp oil
  • salt+pepper to taste

For the Shrimp Rice Bowl:

  • 1 cup Village Harvest Antioxidant Blend
  • 1 cup chopped tomatoes
  • 1 avocado, sliced
  • 4 tbsp pumpkin seeds — toasted
  • cilantro for garnishing
  • 2 tbsp red onion — chopped
  • 2 limes — cut into wedges

Instructions

For the shrimp:

  1. Season shrimp with salt, pepper, paprika, garlic, oregano, onion powder and cayenne.

  2. Heat oil in a skillet over medium-high heat. Cook shrimp for 1-2 minutes per side, until it is fully cooked. Transfer to a bowl. Set aside.

For the roasted sweet potatoes:

  1. Preheat oven to 375 F. (You can roast them at 400 F, but be careful not to burn them)

  2. Season potatoes with salt and pepper. Drizzle with oil. 

  3. Line a baking sheet with foil. Roast potatoes for 30-35 minutes, turning a few times, until fully cooked.

For the rice:

  1. Cook Village Harvest Antioxidant blend, following the directions on the package.

To assemble the bowl:

  1. Divide the rice blend between 4 bowls. Add sweet potatoes, shrimp, tomatoes, onion, pumpkin seeds and cilantro. Drizzle with lime juice.

Course: Main

Nutrition Information

Calories: 602, Fat: 24g, Saturated Fat: 3g, Cholesterol: 214mg, Sodium: 819mg, Potassium: 1060mg, Carbohydrates: 72g, Fiber: 11g, Sugar: 7g, Protein: 27g, Vitamin A: 16840%, Vitamin C: 26.9%, Calcium: 211%, Iron: 5.4%