with Tomato-Cucumber Salad and Roasted Sweet Potatoes
With sunny flavours and a Mediterranean twist, these bowls delivers balance in every bite. Juicy shrimp pair with chewy farro, roasted sweet potatoes and refreshing tomato-cucumber salad for colour and crunch. A nutritionist’s pick that’s light while still being satisfying, it brings together protein, fibre and freshness. Ingredients: Sweet potato • Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Beefsteak tomato • Cucumber • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Farro (wheat) • Lemon • Sunflower seeds • Mint • Garlic • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
Allergens
Utensils
Tags
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
Salt
0.13 tsp
- 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.
- Fluff farro and stir in remaining mint and remaining lemon zest.
- Divide farro, roasted sweet potatoes and tomato-cucumber salad between plates.
- Place shrimp on top of farro.
- Dollop yogurt sauce and sprinkle sunflower seeds over top of shrimp.
730
kcal
Calories
25
g
Fat
3.5
g
Saturated Fat
90
g
Carbohydrate
13
g
Sugar
13
g
Dietary Fiber
40
g
Protein
185
mg
Cholesterol
1070
mg
Sodium
0
g
Trans Fat
1550
mg
Potassium
250
mg
Calcium
6
mg
Iron
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