Shrimp Quinoa Bowl with Sweet Potato and Avocado

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 2 cups diced sweet potato
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 ripe avocado, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup black beans, rinsed and drained
• 1/2 cup corn kernels
• 1/4 cup red bell pepper, diced
• 1/4 cup red onion, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup pumpkin seeds
• 1 lime, cut into wedges
• 1 small mango, diced (optional)

Instructions

1. In a bowl, whisk together olive oil, soy sauce, honey, smoked paprika, garlic powder, onion powder, and cayenne pepper. Add shrimp and toss to coat. Let marinate for 10 minutes.
2. Cook quinoa according to package instructions using water or vegetable broth. Once cooked, fluff with a fork and set aside.
3. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
4. While sweet potatoes roast, heat a skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from heat and set aside.
5. In a large bowl, combine black beans, corn, red bell pepper, red onion, cilantro, and lime juice. Season with salt and pepper to taste.
6. To assemble the bowl, divide cooked quinoa among four bowls. Top with roasted sweet potatoes, grilled shrimp, avocado slices, black bean corn salsa, and pumpkin seeds. Garnish with fresh cilantro and serve with lime wedges.