Loading...Crispy kale? Check. Spicy shrimp? Check. Avocado slices, watermelon radishes and quinoa? You betcha. Did we just find your new favorite lunch meal? With 56% DV protein and an excellent source of B vitamins including: B2 0.4 mg/30% DV, B3 11 mg/70% DV, B5 2 mg/40% DV, B6 0.8 mg/45% DV and B12 1.4 mcg/60% DV and all that flavor, we just might have.
The Ultimate Quinoa-Avocado Bowl
Total Time:
45min
Cook Time:
25min
Prep Time:
20min
Nutritional Highlights (per serving)
600
Calories
36
g
Total Fat
12
g
Dietary Fiber
28
g
Protein
47
g
Total Carbs
Ingredients
Serves: 4| Crispy Kale | ||
| 2 | Tbsp. | extra virgin olive oil |
| 1 | lacinato kale, roughly torn | |
| 1/8 | tsp. | salt, or to taste |
| 1/8 | tsp. | freshly ground black pepper, or to taste |
| Quinoa | ||
| 2 | tsp. | extra virgin olive oil |
| 1 1/4 | cups | quinoa |
| 2 | cups | low sodium chicken broth, (or water) |
| Salt and freshly ground black pepper, or to taste | ||
| Spicy Shrimp & Toppings | ||
| 1 | Tbsp. | extra virgin olive oil |
| 1 | medium shrimp (36/40), peeled and deveined | |
| 2 | Tbsp. | hot sauce |
| 1 | tsp. | ground cumin |
| 3/4 | tsp. | ground coriander |
| 1/8 | tsp. | freshly ground black pepper, or to taste |
| 2 | ripe, Fresh California Avocados, seeded, peeled and sliced | |
| 2 | watermelon radishes, thinly sliced |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- Make the kale: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. In a large bowl, toss the olive oil and kale together. Season with salt and pepper.
- Arrange the kale in an even layer on the baking sheet and roast until very crisp, 15 to 17 minutes.
- While the kale cooks, make the quinoa: In a medium pot, heat the olive oil over medium heat. Add the quinoa and toast for about 1 minute, stirring constantly. Add the broth (or water) and bring to a simmer. Simmer until the quinoa is tender and has absorbed all the liquid. Season with salt and pepper. Set aside.
- Make the spicy shrimp: In a large skillet, heat the olive oil over medium heat. In a medium bowl, toss the shrimp with the hot sauce, cumin and coriander; season with pepper. Add the shrimp to the skillet and sauté until fully cooked, 4 to 5 minutes.
- Assemble the bowls: Divide the quinoa among the four bowls and top with a quarter of the kale and shrimp. Top each bowl with a quarter of the avocado and watermelon radish slices. Serve immediately.
Serving Suggestion: Shrimp is used in this recipe, but you can swap with lean chicken, turkey or other proteins.
Beverage Pairing: Service with a tall glass of water or iced tea.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
NUTRITION INFORMATION
PER SERVING
Calories 600
Total Fat 36 g
Trans Fat 0 g
Saturated Fat 5 g
Unsaturated Fat 22 g
Polyunsaturated Fat 6 mg
Dietary Fiber 12 g
Protein 28 g
Total Carbs 47 g
Cholesterol 145 mg
Sodium 1020 mg
Potassium 1143 mg
Total Sugar 2 g
Vitamin A 91 mcg; Vitamin C 20 mg; Calcium 119 mg; Iron 4 mg; Vitamin D 0 mcg; Folate 227 mcg; Omega 3 Fatty Acid 0.5 g.
% Daily Value*: Vitamin A 10%; Vitamin C 20%; Calcium 10%; Iron 20 %; Vitamin D 0%.
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Comments