by Sasha Reddy
Ingredients for Bowl
- 1lb shrimp, peeled and deveined
- 1 head cauliflower
- 2 medium carrots
- 3 tbsp. avocado oil
- 1½ cup dry couscous
- 1 tsp. paprika
- ½ tsp. onion powder
- ¼ tsp. ground cumin
- ¼ tsp. ground coriander
- ⅛ tsp. allspice
- ⅛ tsp. cinnamon
- ⅛ tsp. crushed red pepper
Ingredients for Yogurt Drizzle
- 1/3 cup plain Greek yogurt
- 1 tsp. lemon juice
- ¼ tsp. dried dill
- Pinch of salt
Directions
- Pre-heat oven to 400°F
- In a small bowl, combine paprika, onion powder, cumin, coriander, allspice, cinnamon, and crushed red pepper to create your Turkish seasoning blend for the bowls. Cut cauliflower into bite-size florets and thinly slice carrots.
- While veggies cook, add your cauliflower and carrots, 2 tablespoons of avocado oil, and about half your Turkish seasoning blend to a large bowl. Stir to coat.
- Line a large baking sheet with aluminum foil, then spread your cauliflower and carrots onto the baking sheet in a single layer. Bake for 25-28 minutes or until veggies start to brown.
- In a small bowl, combine all ingredients for yogurt drizzle and mix. Add water 1 teaspoon at a time until the mixture reaches good consistency for drizzling.
- Cook couscous according to package instructions.
- In the same bowl used previously, add shrimp, 1 tablespoon of avocado oil, and the rest of your seasoning blend, then stir to combine. Heat a pan to medium heat and cook shrimp for about 2-3 minutes on each side.
- Assemble all ingredients into serving bowls, add yogurt drizzle on top, then serve. Garnish with fresh or dried parsley if desired.
Nutrition
Calories: 493; Total fat: 12.6g; Saturated fat: 1.5g; Sodium: 505mg; Carbs: 62.1; Sugars: 5g; Fiber: 7.3g; Protein: 34g
