NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

0.75 cup sweet potato

1.5 tbsp jasmine rice

0.25 whole avocado

0 tsp olive oil

0.5 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into half-inch pieces, then toss them with half of the olive oil, sea salt, and smoked paprika.

• 3

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

• 4

  While the potatoes roast, cook the jasmine rice according to the package instructions until fluffy.

• 5

  Pat the shrimp dry with a paper towel and season evenly with garlic powder, salt, and black pepper.

• 6

  Heat the remaining olive oil in a non-stick skillet over medium-high heat and sauté the shrimp for 2-3 minutes per side until pink and opaque.

• 7

  Assemble the bowl by placing the cooked rice at the base and topping it with the roasted sweet potatoes and sautéed shrimp.

• 8

  Finish the dish with sliced avocado, a bright squeeze of fresh lime juice, and a sprinkle of chopped cilantro.