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.
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.
Cook Village Harvest Antioxidant blend, following the directions on the package.
Divide the rice blend between 4 bowls. Add sweet potatoes, shrimp, tomatoes, onion, pumpkin seeds and cilantro. Drizzle with lime juice.