Sweet Potato Kale Shrimp Bowl

I am working on cleaning out some of the “extras” we have in our fridge this week, which means, I am winging recipes for dinner. Last night, we made this lovely dish and I was SO proud of it, that I thought I should share. I love this meal because it is full of healthy ingredients, is very balanced and was super easy.

Shrimp is a lean and healthy protein and is extremely easy to cook, so it is one that I recommend frequently! Also, if you haven’t tried the Murasaki sweet potatoes- DO IT! They are so delicious. I literally had to hold myself back from eating the whole pan full!!

Heres the recipe:

Sweet Potato Kale Shrimp Bowl

Ingredients:

• 1.5 lb sweet potatoes (we used the Murasaki ones from Trader Joes)

• 1 lb already cooked shrimp

• 10 oz kale, chopped

• 1/2 red onion, diced

• 2 cloves garlic, minced

• 1 head broccoli, chopped

• 1 ½ TBSP coconut oil (or olive oil)

• 1 lemon, zested and juiced

• 1/2 tsp red pepper flakes

• 1/2 bulb fennel, chopped

• 1 avocado

How to:

1. Preheat oven to 425F. Clean and cube sweet potatoes. Melt 3/4 TBSP coconut oil, and pour over sweet potatoes. Season with salt and pepper and stick in the oven for 35 minutes.

2. Meanwhile, chop the broccoli and cover with ¼ TBSP coconut oil, salt and pepper and place in the oven to roast.

3. With 20 minutes left on the roast time, heat ¼ TBSP coconut oil. Add onion and garlic and saute until onion softens. Add kale and cover to let the kale wilt down. Mix occasionally.

4. In another saute pan, heat the remaining ¼ TBSP coconut oil. Add fennel and cook until slightly softened. Add shrimp, lemon juice, lemon zest and red pepper flakes.

5. Serve potatoes with kale and shrimp on the top and broccoli and avocado on the side.

This meal was made to make 4 servings and should take about 40 minutes to make (most of that time is the sweet potatoes roasting)