YOUR SOLIN GENERATED RECIPE
Seared Shrimp and Roasted Vegetable Bowl with Herbed Chickpeas
Savor the bright flavors of perfectly seared shrimp paired with a medley of roasted bell pepper, zucchini, and red onion, all nestled over a fresh bed of spinach. The dish is elevated with herbed chickpeas and a touch of egg white for an extra protein boost. Finished with a zesty lemon and garlic dressing, this bowl is a celebration of clean, balanced eating that delivers both taste and nutrition.
INGREDIENTS
200 grams Shrimp
1/2 cup cooked Chickpeas
1 large Egg White
1 medium Red Bell Pepper
1 medium Zucchini
1 small Red Onion
2 cups Baby Spinach
1 tbsp Olive Oil
1 tbsp Lemon Juice
1 clove Garlic
2 tbsp Fresh Parsley
Salt and Pepper to taste
PREPARATION
Preheat the oven to 425°F.
Toss the chopped red bell pepper, zucchini (sliced into half-moons), and red onion (cut into wedges) with half the olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes until tender and slightly charred.
While the vegetables roast, pat the shrimp dry, season lightly with salt and pepper, and sear them in a non-stick skillet over medium-high heat with a drizzle of olive oil for about 2 minutes per side until they turn pink and opaque.
In a small bowl, combine the cooked chickpeas with the egg white, minced garlic, lemon juice, chopped parsley, salt, and pepper. Mix well to let the flavors meld.
In a serving bowl, lay down a bed of baby spinach and then top with the roasted vegetables. Arrange the seared shrimp on top and spoon the herbed chickpea mixture over the bowl.
Finish with an extra drizzle of olive oil or a squeeze more of lemon juice if desired, and serve warm.