Description
juicy shrimp is marinated in chipotle peppers in adobo sauce then paired with roasted sweet potatoes, mexican style black beans, nutty tri-colored quinoa & avocado all finished off with cotija cheese & fresh cilantro for an easy weeknight dish.
Ingredients
Scale
For the Shrimp:
- 12 medium shrimp ((31/35 count per lb)) – you can also sub baked tofu or seitan!
- 1 7 oz. can chipotle peppers in adobo sauce
- 1 teaspoon olive oil
For the Black Beans:
- 1 can low sodium black beans (DO NOT DRAIN!)
- 1/2 medium red onion, diced
- 3 cloves garlic, peeled & minced
- 1/4 cup fresh cilantro, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon olive oil
- pinch of salt
For the Sweet Potatoes:
- 1 cup diced, peeled sweet potatoes
- 1 1/2 tablespoon olive oil
- 1/4 teaspoon salt
For the Bowl:
- 1/2 cup tri-colored quinoa, rinsed
- 1 cup lower sodium vegetable broth
- 4 tablespoons cotija cheese, crumbled
- 4 tablespoons fresh cilantro, finely chopped
- 1 medium ripe avocado
- Fresh lime juice, plain yogurt
Instructions
- Preheat the oven to 425 degrees F.
- Add low sodium vegetable broth and quinoa to a saucepan over medium high heat and bring to a boil. Once boiling, lower heat to a simmer, cover and cook for 12 minutes (or until the majority of the liquid is absorbed and quinoa is light and fluffy). Once done, remove from heat and set aside.
- While quinoa cooks, place the sweet potatoes on a baking sheet lined with foil. Drizzle sweet potatoes with olive oil and sprinkle with salt. Toss to coat then place in the preheated oven for 25-30 minutes.
- While quinoa and sweet potatoes cook, place a saucepan over medium heat and add 1 teaspoon of olive oil. Add 1/2 the diced medium onion and minced garlic cloves to the pan and allow to cook until fragrant and just tender (about 3-4 minutes). Add black beans, cumin, cilantro, and pinch of salt stirring to combine. Lower heat to medium low and allow to cook 15-20 minutes (see note)
- Place a non-stick sauté pan over medium heat. Once the pan is hot, add a teaspoon of olive oil then add shrimp and the can of chipotle peppers in adobo sauce. Cook about 4-5 minutes each side or until shrimp are pink and opaque.
- In a large bowl, layer half the cooked quinoa, 1/3 cup black beans, 6 shrimp, half the roasted sweet potatoes and half the avocado. Top with cotija cheese, chopped cilantro, a dollop of plain yogurt and a squeeze of fresh lime juice. Repeat in a second bowl and serve immediately.
Notes
Black beans can be made ahead of time and stored in an airtight container in the fridge for up to 4 days. Recipe from Belle of the Kitchen
Sweet potatoes can be made ahead of time and stored in an airtight container in the fridge for up to 3 days.
Keywords: shrimp, dinner, main course, easy meal
