Name: Crispy Shrimp and Quinoa Power Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Shrimp, peeled and deveined; 1/2 cup cooked Quinoa; 1 cup Zucchini, sliced; 1/2 cup Red Bell Pepper, chopped; 1 teaspoon Olive Oil; 1/4 medium Avocado, sliced; 1 tablespoon Lemon Juice

Crispy 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.

YOUR SOLIN GENERATED RECIPE

Crispy Shrimp and Quinoa Power Bowl with Roasted Vegetables

Pan-seared shrimp and fluffy quinoa tossed with oven-roasted zucchini and bell peppers, topped with a squeeze of lemon and creamy avocado.

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NUTRITION

Protein

41.1g

Fat

15.6g

Carbs

32.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp, peeled and deveined

1/2 cup cooked Quinoa

1 cup Zucchini, sliced

1/2 cup Red Bell Pepper, chopped

1 teaspoon Olive Oil

1/4 medium Avocado, sliced

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the sliced zucchini and bell peppers with half of the olive oil, a pinch of salt, and black pepper.
3
Spread the vegetables on the baking sheet and roast for 15-18 minutes until tender and slightly browned.
4
While the vegetables are roasting, season the shrimp with garlic powder, paprika, salt, and pepper.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Add the shrimp to the skillet and sear for 2-3 minutes per side until they are pink, opaque, and have a slight crust.
7
Place the warm cooked quinoa in the base of a bowl.
8
Arrange the roasted vegetables and crispy shrimp over the quinoa.
9
Top with the fresh avocado slices and drizzle the entire bowl with lemon juice before serving.