Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
- In a pot, boil salted water and add the diced sweet potatoes. Cook until tender, about 15 minutes. Drain and return to the pot.
- Add one tablespoon of olive oil, salt, and a pinch of pepper to the sweet potatoes. Mash until smooth and set aside.
- In a mixing bowl, combine the shrimp, za'atar, minced garlic, remaining tablespoon of olive oil, and a pinch of salt and pepper. Ensure the shrimp are well-coated.
- Arrange the shrimp, green beans, and peas on the prepared baking tray. Roast in the preheated oven for about 10–12 minutes, or until the shrimp are opaque and the vegetables are tender.
- To serve, place a generous scoop of mashed sweet potatoes on each plate and top with the roasted shrimp and vegetables. Garnish with freshly chopped dill.
- Enjoy your vibrant and hearty meal!
Nutrition
Notes
Don't hesitate to switch out the shrimp for chicken or tofu if you’re looking for a different protein!
The za'atar can be tailored to your taste—you could add more or less depending on how spicy you like it.
Should you have leftovers, both the shrimp and sweet potatoes store well in the fridge for 2-3 days; simply reheat in the oven for a few minutes to bring back the flavor and texture.
Happy cooking!
The za'atar can be tailored to your taste—you could add more or less depending on how spicy you like it.
Should you have leftovers, both the shrimp and sweet potatoes store well in the fridge for 2-3 days; simply reheat in the oven for a few minutes to bring back the flavor and texture.
Happy cooking!