Mediterranean-Inspired Shrimp and Farro Bowl

Balanced

with Tomato-Cucumber Salad and Roasted Sweet Potatoes

10 min

Difficulty: 1/3

Mediterranean

Ingredients: Sweet potato • Shrimp • Tomatoes • Cucumber • Greek yogurt (skim milk, cream, active bacterial cultures) (milk) • Farro (wheat) • Lemon • Sunflower seeds • Mint • Garlic • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Shrimp

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Small Bowl

Large Non-Stick Pan

Medium Pot

Measuring Cups

Colander

Tags

30-min-or-less

Dinner-bowls

Mediterranean

Balanced

Global-feast

Ingredients

Shrimp

285 g

Tomato

1 unit(s)

Mini Cucumber

2 unit(s)

Greek Yogurt

1 unit(s)

Lemon

1 unit(s)

Farro

0.5 cup

Garlic, cloves

2 unit(s)

Sunflower Seeds

28 g

Sweet Potato

2 unit(s)

Cumin-Turmeric Spice Blend

4 g

Mint

7 g

Oil

2 tbsp

Preparation

Before starting, 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 olive oil per sheet.) Season with salt and pepper, if you like.
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, to a medium pot, add farro, half the Cumin-Turmeric Spice Blend, 1/8 tsp (1/4 tsp) salt and 3 cups (6 cups) water. Bring to a boil over high. Once boiling, reduce heat to medium-low.
Cook uncovered for 16-20 min, until farro is tender but still firm to the bite. Strain farro, then return to the pot, off heat.

Cut tomatoes into 1/2-in pieces.
Halve cucumber lengthwise. Cut into 1/2-inch half moons.
Roughly chop mint.
Peel, then mince or grate garlic.
Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
To a small bowl, add tomatoes, cucumber and half the mint. Toss to combine. Season with salt and pepper, if you like.

To a small bowl, add yogurt, half the lemon zest, half the lemon juice, half the garlic and half the mint. Stir to combine. Season with salt and pepper, if you like.
Heat a large non-stick pan over medium.
When hot, add sunflower seeds to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.

Drain and rinse shrimp, then pat dry with paper towels. Season with remaining Cumin-Turmeric Spice Blend.
To the same pan (from step 4), heat 1 tbsp (2 tbsp) oil over medium-high. When the pan is hot, add shrimp and remaining garlic. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
Add remaining lemon juice. Season with salt and pepper, if you like.