Kale always makes a wonderful addition to a meal in the form of a side dish, today, however, it is part of the main, in combination with shrimp and sweet potatoes. From land to sea and beneath the soil, we have created a colorful bowl of wholesome yum. The decision to eat shrimp is becoming an ethical one, and you’ll find some detailed information about choosing the best shrimp here. Look closely enough and you’ll find the health benefits in the form of calcium, phosphorus, vitamin B12 and selenium, plus they taste amazing when cooked with the right ingredients.

One thing you’ll love about this shrimp, sweet potato and kale bowl is that it is a one-skillet meal, in addition to it being ready in 40 minutes or less. Super simple, budget-friendly and out of this world nutritious! Chances are high that kale may be a vegetable that presents itself regularly upon your table – and that’s an upstanding thing, for kale is nutrient-dense, loaded with antioxidants and beta-carotene, as well as vitamins A and K for optimal health.

Add a dollop or two of homemade garlic tahini sauce to your shrimp and kale bowl, and wow your dinner mates with your newfound cooking skills. Your impressive tahini sauce made from sesame paste, lemon juice, garlic, cumin and water will become the best thing that entered your kitchen since Paleo ketchup was invented.

Serves: 4Prep: 20 minCook: 20 min

Values are per portion. These are for information only & are not meant to be exact calculations.

Add to Meal Plan

Ingredients

• 2 cups shrimp, deveined and peeled
• 2 sweet potatoes, peeled and diced
• 4 cups fresh kale, coarsely chopped
• 1/2 onion, diced
• Red pepper flakes, to taste
• 2 garlic cloves, minced
• Half a lemon
• 2 tbsp. coconut oil
• Sea salt and freshly ground black pepper

Preparation

1. Melt cooking fat in a skillet over medium heat.
2. Add onion, garlic and red pepper flakes. Cook until soft, about 2 to 3 minutes.
3. Add sweet potatoes and cook until soft, about 12 to 15 minutes.
4. Add the shrimp and cook for 3 to 4 minutes, or until they turn pink.
5. Turn down the heat to low and add the kale. Toss until wilted.
6. Season to taste, squeeze a little lemon over the top, and serve warm.

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