Grilled Shrimp and Quinoa Power Bowl with Roasted Vegetables

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

Grilled Shrimp and Quinoa Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Quinoa Power Bowl with Roasted Vegetables

A vibrant and satisfying power bowl combining succulent grilled shrimp with fluffy quinoa, a medley of roasted vegetables, creamy avocado, tangy feta, and a sprinkle of almonds for crunch. A drizzle of olive oil enhances the flavors, offering a perfectly balanced, hearty meal for a nutritious lunch.

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NUTRITION

795kcal
Protein
52.8g
Fat
37.6g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp

0.75 cup Cooked Quinoa

1 cup Roasted Mixed Vegetables

1 tablespoon Olive Oil

0.25 portion Avocado

1 ounce Feta Cheese

0.5 ounce Almonds

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F for roasting vegetables.

  • 2

    Toss chopped bell peppers, zucchini, and red onion with olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 4

    Meanwhile, cook quinoa according to package instructions. Fluff with a fork once done.

  • 5

    Season the shrimp lightly with salt, pepper, and a squeeze of lemon if desired. Grill the shrimp for about 2-3 minutes per side until they are pink and opaque.

  • 6

    Slice the avocado and crumble the feta cheese.

  • 7

    Assemble the bowl by layering quinoa as the base, topping with grilled shrimp, roasted vegetables, avocado slices, feta cheese, and a sprinkle of almonds.

  • 8

    Drizzle a little extra olive oil if desired, and serve warm.

Grilled Shrimp and Quinoa Power Bowl with Roasted Vegetables

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

Grilled Shrimp and Quinoa Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Quinoa Power Bowl with Roasted Vegetables

A vibrant and satisfying power bowl combining succulent grilled shrimp with fluffy quinoa, a medley of roasted vegetables, creamy avocado, tangy feta, and a sprinkle of almonds for crunch. A drizzle of olive oil enhances the flavors, offering a perfectly balanced, hearty meal for a nutritious lunch.

NUTRITION

795kcal
Protein
52.8g
Fat
37.6g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp

0.75 cup Cooked Quinoa

1 cup Roasted Mixed Vegetables

1 tablespoon Olive Oil

0.25 portion Avocado

1 ounce Feta Cheese

0.5 ounce Almonds

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F for roasting vegetables.

  • 2

    Toss chopped bell peppers, zucchini, and red onion with olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 4

    Meanwhile, cook quinoa according to package instructions. Fluff with a fork once done.

  • 5

    Season the shrimp lightly with salt, pepper, and a squeeze of lemon if desired. Grill the shrimp for about 2-3 minutes per side until they are pink and opaque.

  • 6

    Slice the avocado and crumble the feta cheese.

  • 7

    Assemble the bowl by layering quinoa as the base, topping with grilled shrimp, roasted vegetables, avocado slices, feta cheese, and a sprinkle of almonds.

  • 8

    Drizzle a little extra olive oil if desired, and serve warm.