Recipe: Turkish Spice Shrimp Bowl

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

1. Pre-heat oven to 400°F
2. 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.
3. 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.
4. 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.
5. 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.
6. Cook couscous according to package instructions.
7. 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.
8. 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