Print Recipe
5 from 1 vote

spicy shrimp & quinoa bowls

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Servings: 2 servings
Author: Cait

Ingredients

For the Shrimp:

  • 12 medium shrimp (31/35 count per lb)
  • 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.