Shrimp and Sweet Potato Bowl

Two unlikely ingredients compliment one another in this sweet and savory bowl. Serve hot or chilled, you won't be disappointed.

Serves 4


2 cups cooked white or brown rice (or cauliflower rice)

1 lb raw shrimp, peeled, de-veined and tails removed

2 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp minced garlic

1 tsp chipotle powder

1 tsp garlic powder

salt and pepper, as needed

1 large sweet potato, peeled and cubed

1 large avocado, thinly sliced

1 red onion, spiralized or sliced very thin

1/2 cup vinegar (apple cider or white distilled)

1 tbsp sugar

1 1/2 tsp kosher salt


Pickle the red onion (make ahead at least 1 hour or up to 2 weeks)

Place sliced onion in mason jar or container that will seal well

Mix 1 cup water, vinegar, sugar and 1 1/2 tsp kosher salt in a small bowl until salt/sugar is dissolved.

Pour vinegar mixture over the onions and let sit for 1 hour at room temperature.

Store in fridge for 1-2 weeks and use as needed.

Marinade the shrimp

Combine 1 tbsp of the olive oil, lemon juice, minced garlic and a pinch of salt and pepper. Toss shrimp in the marinade and let sit in the fridge for 20-30 minutes

Cook the sweet potato

Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

Toss cubed sweet potato with 1 tbsp olive oil, chipotle powder, garlic powder and a pinch of salt and pepper. Roast in the oven for 30-40 minutes or until tender.

Cook the shrimp

In a nonstick skillet or cast iron pan, on medium-high heat, cook shrimp 1-2 minutes on each side until pink. Remove from heat.

Build the bowl

Add 1/2 cup cooked rice to each bowl, top with sweet potato, 1/4 of the cooked shrimp, 1/4 of the sliced avocado and garnish with pickled red onion.



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