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spicy shrimp & quinoa bowls // cait's plate

spicy shrimp & quinoa bowls

  • Author: Cait
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Category: Main Course


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.



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


  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. 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.
  4. 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)
  5. 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.
  6. 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.


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

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