BBQ shrimp and sweet potato bowls
BBQ shrimp and sweet potato bowls with cabbage, rice, tomatoes, and avocado make for a well-balanced meal perfect for grilling season or any night of the week. These vibrant bowls are quick and easy to prepare and are adaptable to your personal taste.
For the Grilled Sweet Potatoes
2 large sweet potatoes
2 tablespoons avocado oil or olive oil
sea salt to taste
For the Shrimp:
1 pound raw shrimp peeled and deveined
1 tablespoon avocado oil or olive oil
2 tablespoons tequila optional
1 teaspoon paprika
1 teaspoon garlic powder
|1/4 teaspoon sea salt to taste
For the bowls:
4 cups cooked brown rice
2 avocados peeled and sliced
2 cups cherry tomatoes halved
2 cups red cabbage, thinly sliced
2 fresno chiles sliced
2 limes sliced into wedges
sriracha for serving
Prepare the sweet potatoes:
Place sweet potatoes in a pot and fill with water. Bring to a full boil and cook 5 to 8 minutes, until potatoes have softened but are not cooked through. Transfer potatoes to a cutting board and allow them to cool enough to handle. Once cool, slice into 1/4-inch thick rounds. Coat sweet potato slices with oil and sprinkle with sea salt.
Prepare the shrimp:
Preheat the grill to medium-high. Add the ingredients for the shrimp to a sealable bag and shake well to combine. Allow shrimp to marinate while grill is heating.
Grill the sweet potatoes and shrimp
Once hot, place the sweet potato slices on the grill. Grill for 5 to 8 minutes per side, until deep char marks appear and sweet potatoes are cooked through. Transfer to a cutting board. Once cool, chop the sweet potatoes to desired size peices.
Place shrimp on the hot grill and grill 2 minutes per side, or until cooked through.
Prepare the bowls
Divide rice between 3 to 4 bowls. Top with grilled shrimp and sweet potato, avocado, cabbage, tomatoes, and fresno chiles, lime wedges, and cilantro. Drizzle with sriracha if desired.
Recipe and photo from www.theroastedroot.net