Shrimp Rice Bowl Recipe
Shrimp Rice Bowl Recipe - a gluten free, nutritious and delicious bowl, perfect for a quick and healthy meal.
Servings: 4
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:
- Season shrimp with salt, pepper, paprika, garlic, oregano, onion powder and cayenne.
- 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:
- Preheat oven to 375 F. (You can roast them at 400 F, but be careful not to burn them)
- Season potatoes with salt and pepper. Drizzle with oil.
- Line a baking sheet with foil. Roast potatoes for 30-35 minutes, turning a few times, until fully cooked.
For the rice:
- Cook Village Harvest Antioxidant blend, following the directions on the package.
To assemble the bowl:
- Divide the rice blend between 4 bowls. Add sweet potatoes, shrimp, tomatoes, onion, pumpkin seeds and cilantro. Drizzle with lime juice.
Nutrition
Calories: 602kcal | Carbohydrates: 72g | Protein: 27g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 214mg | Sodium: 819mg | Potassium: 1060mg | Fiber: 11g | Sugar: 7g | Vitamin A: 16840IU | Vitamin C: 26.9mg | Calcium: 211mg | Iron: 5.4mg