Description
A colourful, satisfying bowl featuring tender spicy garlic shrimp, caramelized roasted sweet potatoes, quinoa or brown rice, creamy avocado, fresh spinach, cherry tomatoes, red onion, crunchy pumpkin seeds, and a bright lemon yogurt sauce.
Ingredients
For the Roasted Sweet Potatoes
2 large sweet potatoes (about 600 g), peeled and cut into bite-sized cubes
2 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
For the Spicy Garlic Shrimp
1 lb (450 g) raw shrimp, peeled and deveined
1 tbsp olive oil
3 garlic cloves, minced
1/2 tsp smoked paprika
1/2 tsp chili flakes
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
1 tbsp fresh lemon juice
1 tbsp fresh parsley, chopped
For the Bowl
2 cups (120 g) cooked quinoa or brown rice
2 cups (60 g) fresh baby spinach
1 avocado, diced
1/2 cup (75 g) cherry tomatoes, halved
1/4 cup (40 g) red onion, thinly sliced
2 tbsp pumpkin seeds
For the Lemon Yogurt Sauce
1/2 cup (120 g) Greek yogurt
1 tbsp fresh lemon juice
1 tsp honey
1 small garlic clove, finely minced
1 tbsp water, as needed
Pinch of salt
Instructions
1. Preheat the oven to 425°F (220°C). Add the sweet potato cubes to a large bowl and toss with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper until evenly coated.
2. Spread the seasoned sweet potatoes in a single layer on a lined baking sheet, leaving space between the pieces. Roast for 30–35 minutes, turning halfway through, until tender in the centre and caramelized around the edges.
3. While the sweet potatoes roast, prepare the lemon yogurt sauce. Whisk together the Greek yogurt, lemon juice, honey, minced garlic, and salt. Add a little water as needed until smooth and easy to drizzle.
4. Pat the shrimp dry with paper towels. Place them in a bowl and toss with smoked paprika, chili flakes, cumin, salt, and black pepper until evenly seasoned.
5. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for approximately 1–2 minutes per side.
6. Add the minced garlic and cook for another 30–60 seconds, stirring gently, until fragrant and the shrimp are opaque and cooked through.
7. Remove the skillet from the heat. Add the fresh lemon juice and chopped parsley, then toss gently to coat the shrimp.
8. Divide the cooked quinoa or brown rice evenly among four bowls. Add the fresh baby spinach, roasted sweet potatoes, cherry tomatoes, sliced red onion, and diced avocado.
9. Arrange the spicy garlic shrimp over the vegetables and grains, distributing them evenly between the bowls.
10. Drizzle the lemon yogurt sauce generously over each bowl.
11. Sprinkle pumpkin seeds over the bowls and finish with extra fresh parsley. Add a small squeeze of fresh lemon if desired.
12. Serve immediately while the sweet potatoes are warm and caramelized and the shrimp are tender and flavourful.
Notes
Pat the shrimp dry before seasoning to help the seasonings cling and encourage better browning. Avoid overcrowding the baking sheet so the sweet potatoes roast and caramelize instead of steaming. Do not overcook the shrimp. Remove them from the heat as soon as they are opaque and cooked through. Use fresh lemon juice for a brighter flavour in both the shrimp and yogurt sauce. Reduce or omit the chili flakes for a milder bowl, or add more for extra heat. Frozen shrimp can be used. Thaw completely and pat very dry before seasoning and cooking. Quinoa or brown rice can be replaced with couscous, farro, bulgur, cauliflower rice, or another cooked grain. The roasted sweet potatoes can be prepared ahead and refrigerated, then reheated in the oven or air fryer before assembling. A lemon tahini sauce or light garlic yogurt dressing can be used instead of the lemon yogurt sauce. Store cooked shrimp, grains, vegetables, and sauce separately in airtight containers in the refrigerator. Assemble when ready to eat and gently reheat the shrimp and sweet potatoes. Additional toppings such as cucumber, roasted peppers, corn, or fresh herbs can be added for extra variety.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean