Seared Shrimp with Roasted Sweet Potato, Steamed Broccoli, and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Shrimp with Roasted Sweet Potato, Steamed Broccoli, and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Shrimp with Roasted Sweet Potato, Steamed Broccoli, and Quinoa

Enjoy a vibrant dinner featuring juicy seared shrimp paired with naturally sweet roasted sweet potato, crisp steamed broccoli, and a side of fluffy quinoa. Enhanced with a drizzle of olive oil, zesty lemon, and subtle seasonings, this dish offers a delightful balance of flavors and textures while meeting your nutrition goals.

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NUTRITION

719kcal
Protein
59.3g
Fat
31.5g
Carbs
58.3g

SERVINGS

1 serving

INGREDIENTS

200g Shrimp

1 medium Sweet Potato (150g)

150g Broccoli

1/2 cup cooked Quinoa

2 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato, toss with 1 tablespoon of olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 2

    Roast the sweet potato in the oven for about 25-30 minutes, or until tender and lightly caramelized.

  • 3

    While the sweet potato roasts, prepare the quinoa according to package instructions. Typically, simmer 1/2 cup of quinoa in water for about 15 minutes until fully cooked.

  • 4

    Season the shrimp with salt, pepper, minced garlic, and a splash of lemon juice.

  • 5

    Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Add the seasoned shrimp and sear for about 2-3 minutes per side, or until the shrimp turn pink and are just cooked through.

  • 6

    Steam the broccoli by placing it in a steamer basket over boiling water for about 5-6 minutes, until bright green and tender.

  • 7

    Plate the seared shrimp alongside the roasted sweet potato, steamed broccoli, and a serving of quinoa. Drizzle with a bit more lemon juice if desired for an extra burst of freshness.

Seared Shrimp with Roasted Sweet Potato, Steamed Broccoli, and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Shrimp with Roasted Sweet Potato, Steamed Broccoli, and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Shrimp with Roasted Sweet Potato, Steamed Broccoli, and Quinoa

Enjoy a vibrant dinner featuring juicy seared shrimp paired with naturally sweet roasted sweet potato, crisp steamed broccoli, and a side of fluffy quinoa. Enhanced with a drizzle of olive oil, zesty lemon, and subtle seasonings, this dish offers a delightful balance of flavors and textures while meeting your nutrition goals.

NUTRITION

719kcal
Protein
59.3g
Fat
31.5g
Carbs
58.3g

SERVINGS

1 serving

INGREDIENTS

200g Shrimp

1 medium Sweet Potato (150g)

150g Broccoli

1/2 cup cooked Quinoa

2 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato, toss with 1 tablespoon of olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 2

    Roast the sweet potato in the oven for about 25-30 minutes, or until tender and lightly caramelized.

  • 3

    While the sweet potato roasts, prepare the quinoa according to package instructions. Typically, simmer 1/2 cup of quinoa in water for about 15 minutes until fully cooked.

  • 4

    Season the shrimp with salt, pepper, minced garlic, and a splash of lemon juice.

  • 5

    Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Add the seasoned shrimp and sear for about 2-3 minutes per side, or until the shrimp turn pink and are just cooked through.

  • 6

    Steam the broccoli by placing it in a steamer basket over boiling water for about 5-6 minutes, until bright green and tender.

  • 7

    Plate the seared shrimp alongside the roasted sweet potato, steamed broccoli, and a serving of quinoa. Drizzle with a bit more lemon juice if desired for an extra burst of freshness.