NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 medium sweet potato

0.75 tbsp olive oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 cup bell pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Peel and dice the sweet potato into half-inch cubes, then toss them on the baking sheet with half of the olive oil, sea salt, and black pepper.

• 3

  Roast the sweet potatoes for 20 to 25 minutes, flipping halfway through, until they are tender and caramelized on the edges.

• 4

  While the potatoes roast, whisk together the remaining olive oil, garlic powder, smoked paprika, and lemon juice in a medium bowl.

• 5

  Add the peeled and deveined shrimp to the bowl, tossing well to ensure every piece is coated in the zesty marinade.

• 6

  Heat a large non-stick skillet or grill pan over medium-high heat and add the sliced bell peppers, sautéing for 3 to 4 minutes until slightly softened.

• 7

  Push the peppers to the side of the pan and add the shrimp, cooking for 2 to 3 minutes per side until they are pink, opaque, and slightly charred.

• 8

  Remove from heat and serve the zesty shrimp and peppers immediately over the bed of roasted sweet potatoes.