NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1 medium Sweet potato

0.5 cup Corn

2 tbsp Cottage cheese

0.5 tbsp Olive oil

0.5 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lime juice

1 tsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes.

• 3

  Toss the sweet potato cubes with 0.25 tablespoons of olive oil and a pinch of sea salt on a parchment-lined baking sheet.

• 4

  Roast the sweet potatoes for 15 minutes, then add the drained corn to the same sheet and roast for another 10 minutes until the potatoes are tender and the corn is slightly charred.

• 5

  While the vegetables roast, pat the shrimp dry with a paper towel and season them with chili powder, sea salt, and black pepper.

• 6

  Heat the remaining 0.25 tablespoons of olive oil in a large skillet over medium-high heat.

• 7

  Add the shrimp to the skillet and sauté for 2 to 3 minutes per side until they are pink and opaque.

• 8

  Remove the skillet from the heat and stir in the lime juice, tossing the shrimp to coat.

• 9

  Transfer the roasted sweet potatoes and corn to a bowl or plate, top with the chili-lime shrimp, and add a dollop of cottage cheese.

• 10

  Garnish with fresh cilantro before serving.