Description
This Shrimp & Veggie Bowl is a quick and nutritious meal prep recipe perfect for healthy lunches at work. Packed with protein-rich shrimp, roasted sweet potatoes, and nutrient-dense greens, this dish is flavorful, filling, and easy to make ahead for busy weekdays.
Ingredients
Units
Scale
- 1 lb shrimp, peeled & deveined
- 1 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1 cup roasted sweet potatoes
- 1 cup steamed asparagus
- 1 cup kale
Instructions
- Prepare the shrimp: Heat olive oil in a pan over medium heat. Add shrimp, paprika, and garlic powder. Sauté for 3-4 minutes per side until pink and fully cooked.
- Roast the sweet potatoes: Preheat oven to 375°F (190°C). Dice sweet potatoes, toss with olive oil, and spread on a baking sheet. Roast for 20 minutes, flipping halfway through.
- Steam the asparagus until tender but still crisp, about 3-5 minutes.
- Sauté the kale: Lightly cook in a pan with a drizzle of olive oil for 2 minutes until slightly wilted.
- Assemble the bowl: Divide the sweet potatoes, asparagus, and kale into meal prep containers. Top with cooked shrimp and enjoy!
Notes
- Add a squeeze of fresh lemon juice over the shrimp for extra flavor.
- Swap kale for spinach or arugula for a milder taste.
- Use quinoa or brown rice instead of sweet potatoes for a different carb option.
- Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Meal Prep
- Method: Stovetop, Roasting
- Cuisine: Healthy, High-Protein
