This delicious bowl is a perfect lunch or dinner during pregnancy. It has lots of vitamin-packed veggies like broccoli, sweet potato and cabbage, complex carbs from quinoa and protein from low-mercury seafood such as shrimp. For more yummy recipes like this one, check out Meray Frose’s blog.
What you need
• 1 cup cooked quinoa, chilled
• 1/4 cup unsweetened coconut flakes
• 2 teaspoons tamari
• 1 teaspoon olive oil
• 6oz uncooked shrimp, peeled, deveined, tail removed
• 1/2 red onion, thinly sliced
• 1/2 broccoli florets
• 1/2 diced sweet potato
• 1/2 shredded red or green cabbage
• 1/2 avocado, thinly sliced
• 2 tablespoons pumpkin seeds
• 1 lime
• 2 tablespoons almond butter
• 2-3 tablespoons water
• 4+ drops Sriracha hot sauce
What to do
1. In large cast-iron skillet or grill pan, heat 1 teaspoon olive oil over medium high heat. Add shrimp, onions, broccoli, and already baked diced sweet potatoes to pan, keeping each ingredient in a quarter of the pan so they don’t mix together.
2. Season shrimp with ground pepper, and drizzle with a teaspoon of Tamari.
3. Remove shrimp from pan once it turns pink and cooked through and sweet potatoes and broccoli are seared on both sides.
4. Add cooked quinoa to heated skillet and stir in coconut flakes and remaining teaspoon of Tamari. Remove from pan when quinoa is heated through.
5. In a blender or magic bullet, blend lime juice, almond butter, and water adding more water depending on desired thickness of dressing and how juicy limes are. Refrigerate to thicken.
6. Divide coconut quinoa among two shallow serving bowls, and top with shrimp, onions, sweet potatoes, broccoli, cabbage, avocado, pumpkin seeds and a drizzle of almond butter lime dressing.