avec salade de tomates et de concombres et patates douces rôties
Ingrédients: Patates douces • Crevettes (crevettes) (crevettes, phosphate de sodium, sel) • Tomate beefsteak • Concombre • Yogourt grec (lait) (lait écrémé, crème, cultures bactériennes actives) • Farro (blé) • Citron • Graines de tournesol • Menthe • Ail • Mélange d'épices cumin-curcuma (cumin, curcuma, dioxyde de silicium).
Allergens
Utensils
Tags
Crevettes
285 g
Tomato
1 unit(s)
Mini concombres
2 unit(s)
Yogourt grec
1 unit(s)
Citron
1 unit(s)
Farro
0.5 cup
Gousses d'ail
2 unit(s)
Graines de tournesol
28 g
Patates douces
2 unit(s)
Mélange d'épices cumin-curcuma
4 g
Menthe
7 g
Huile
2 tbsp
- 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
920
mg
Sodium
0
g
Trans Fat
1550
mg
Potassium
250
mg
Calcium
6
mg
Iron
avec salade de tomates et de concombres et patates douces rôties
avec salade de tomates et de concombres et patates douces rôties
avec salade de tomates et de concombres et patates douces rôties
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avec salade de tomates et de concombres et patates douces rôties