NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 medium sweet potato

1 cup bell pepper

1 tbsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

2 cup arugula

2 whole scallions

0.5 whole lime

PREPARATION

• 1

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

• 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 smoked paprika.

• 3

  Roast the sweet potatoes for 15 minutes until they begin to soften and develop slightly golden edges.

• 4

  While the potatoes roast, slice the bell peppers into thin strips and ensure the shrimp are peeled and deveined.

• 5

  Add the shrimp and bell peppers to the baking sheet, drizzling with the remaining olive oil and seasoning with garlic powder and black pepper.

• 6

  Return the pan to the oven for 8 to 10 minutes until the shrimp are pink and opaque and the vegetables are tender.

• 7

  Divide the fresh arugula between two bowls and top with the warm roasted shrimp, sweet potatoes, and peppers.

• 8

  Finish the dish by garnishing with thinly sliced scallions and a bright squeeze of fresh lime juice.