NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 medium sweet potato

0.25 whole avocado

1 cup shredded cabbage mix

0.5 tbsp olive oil

1 tsp chili powder

0.25 tsp garlic powder

0.25 tsp sea salt

1 tbsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into half-inch pieces, toss with half of the olive oil and a pinch of sea salt, then roast for 20-25 minutes until tender and caramelized.

• 3

  In a small bowl, whisk together the remaining olive oil, chili powder, and garlic powder.

• 4

  Pat the shrimp dry with a paper towel and toss them in the chili seasoning mixture until every shrimp is evenly coated.

• 5

  In a separate bowl, mash the avocado with lime juice and fold in the shredded cabbage and cilantro to create a bright, creamy slaw.

• 6

  Heat a non-stick skillet over medium-high heat and sauté the seasoned shrimp for 2-3 minutes per side until they are pink and opaque.

• 7

  Plate the roasted sweet potatoes, top with the chili shrimp, and serve the avocado slaw on the side for a balanced, clean meal.