Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper for easier cleanup.
- In a mixing bowl, combine the diced sweet potatoes, half of the olive oil, salt, and pepper. Toss until the sweet potatoes are well-coated and spread them evenly on the baking tray.
- Roast the sweet potatoes in the oven for about 25 minutes or until tender and slightly caramelized, flipping halfway through.
- Meanwhile, in the same mixing bowl, add the shrimp, remaining olive oil, minced garlic, ground cumin, lime zest, lime juice, salt, and pepper. Toss well to combine and let it marinate for about 10 minutes.
- In a non-stick skillet over medium-high heat, add the marinated shrimp. Cook for 3-4 minutes on each side until the shrimp are pink and opaque.
- While the shrimp cook, steam or sauté the bell peppers and cauliflower until they are just tender but still crunchy, about 5-7 minutes.
- To serve, place the roasted sweet potatoes on a large platter. Top with the shrimp and around the edges, arrange the bell peppers and cauliflower. Garnish with chopped parsley and sesame seeds.
- Enjoy immediately, and serve with optional avocado slices and lime wedges for an extra zing!
Nutrition
Notes
If you don’t have shrimp, feel free to substitute with chicken or tofu.
For a spicier kick, add chopped jalapeños to your vegetables, or drizzle with your favorite hot sauce just before serving.
Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Reheat gently in a skillet to maintain the shrimp's tenderness.
Enjoy this dish with your favorite sides for an impressive and fun dinner experience!
For a spicier kick, add chopped jalapeños to your vegetables, or drizzle with your favorite hot sauce just before serving.
Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Reheat gently in a skillet to maintain the shrimp's tenderness.
Enjoy this dish with your favorite sides for an impressive and fun dinner experience!