NUTRITION

SERVINGS

INGREDIENTS

7 oz Prawns

1 large Egg

1 tbsp Almond flour

1 tsp Sesame oil

1 tbsp Coconut aminos

1 tsp Ginger

1 clove Garlic

2 tbsp Green onions

1 medium Sweet potato

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into half-inch pieces, then toss with avocado oil, sea salt, and black pepper.

• 3

  Spread the sweet potatoes on the baking sheet and roast for 20 to 25 minutes until they are golden and tender.

• 4

  While the potatoes roast, finely mince the prawns or pulse them in a food processor until they form a coarse, sticky paste.

• 5

  In a medium bowl, combine the minced prawns, egg, almond flour, sesame oil, coconut aminos, grated ginger, minced garlic, and sliced green onions.

• 6

  Form the prawn mixture into small meatballs, roughly one inch in diameter.

• 7

  Heat a large non-stick skillet over medium heat and lightly coat with cooking spray if needed.

• 8

  Sear the meatballs for 3 to 4 minutes per side until they are opaque and slightly browned on the outside.

• 9

  Serve the hot prawn meatballs over the roasted sweet potato cubes and enjoy immediately.