Carb Smart Shrimp, Tofu and Sweet Potato Bowls

Spicy

Under 50g of Carbs

with Spicy Peanut Sauce

8 min

Difficulty: 2/3

Asian

A sweet-and-spicy peanut sauce takes this rice bowl into favourite-food territory. Roasted sweet potatoes, succulent shrimp and tender-crisp cabbage offer a texture explosion! Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Shrimp • Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Avocado • Sweet potato • Red cabbage • Edamame (soy) • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Green onion • Sesame oil • Sesame seeds • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Shrimp

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Peanuts

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Small Bowl

Large Non-Stick Pan

Whisk

Tags

Spicy

Under 50g of Carbs

Feel-good

Ingredients

Tofu

1 unit(s)

Red Cabbage, shredded

113 g

Peanut Butter

1 unit(s)

Edamame

56 g

Chili-Garlic Sauce

1 tbsp

Soy Sauce

1 tbsp

Avocado

1 unit(s)

Green Onion

1 unit(s)

Garlic Salt

4 g

Sweet Potato

1 unit(s)

Sesame Oil

1 tbsp

Sesame Seeds

9 g

Shrimp

285 g

Oil

3 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Before starting, preheat the oven to 450°F. Wash and dry all produce.
Cut sweet potatoes into 1/2-inch pieces.
To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper, then toss to coat.
Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)

Meanwhile, pat tofu thoroughly dry with paper towels, then cut into 3/4-inch cubes. Season with remaining garlic salt and pepper, then toss to coat.
In a large non-stick pan, heat 1 tbsp oil and half the sesame oil over medium-high. When hot, add tofu. (NOTE: For 4 servings, cook tofu in 2 batches, using 1 tbsp oil per batch.) Pan-fry for 6-7 min, turning cubes occasionally, until crispy and golden all over.
Remove to plate.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
Heat the same pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
Remove from heat, then transfer shrimp to a plate.

Meanwhile, thinly slice green onion, keeping white and green parts separate.
In a small bowl, whisk together peanut butter, chili-garlic sauce, soy sauce, remaining sesame oil and 2 tbsp (4 tbsp) water until smooth.
Peel, pit, then cut avocado into 1/2-inch pieces.

Reheat the same pan (from step 2) over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then cabbage and edamame. Cook for 4-5 min, stirring occasionally, until tender.
Add green onion whites and sesame seeds, then season with salt and pepper. Cook for 1 min, stirring often, until fragrant.

Divide sweet potatoes between bowls.
Top with veggies, shrimp and tofu.
Top with avocado.
Drizzle spicy peanut sauce over top.
Sprinkle with remaining green onions.

If you've opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat the same pan over medium high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.** Remove from heat, then transfer shrimp to a plate. Use the same pan to cook veggies in step 4.