Cajun Sweet Potato and Shrimp Bowls w/ Avocado Lime Dressing

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This Cajun sweet potato and shrimp bowl w/ Avocado Lime Dressing is a meal bursting with flavor, and color. The avocado dressing is the cherry on top! A great meal prep option, and macro friendly too. The combinations of fresh, and sautéed veggies, with rich seasonings, and fresh herbs are hard to beat! Take dinner time up a notch with this simple, yet fancy recipe! Enjoy!

“Must Knows” for prepping Cajun Sweet Potato Bowls:

Sweet Potato Prep:

Chop sweet potatoes in chunks, no larger than a half inch. Try to keep them all the same size. This will ensure even cooking as you grill them, and help them to soften all at the same time. As I add in the notes section below, I am all about measuring spices with your heart:) If you are new to cooking, and not quite comfortable with that method, start with the seasoning measurements I have added below. Then you can taste, and adjust to your liking!

Shrimp Prep:

I used shrimp that was already cooked, but you can totally use uncooked shrimp as well. If you are using shrimp that is uncooked, you can add the onions, and garlic, and cook all at the same time. If you are using cooked shrimp, I would suggest adding the onions to your pan first. Sauté until they begin to soften, and then add your shrimp and garlic. This will give the shrimp time to warm as you add your other ingredients. Add your kidney beans(drained, and rinsed) and your seasonings, and cook for about 3-4 minutes. Just to coat ingerients evenly in spices and to warm your kidney beans.

Avocado Lime Dressing:

Combine all ingredients in a food processor or a blender. Blend until smooth. I know that many people have a different taste threshold for acidic foods. If you find that the red wine vinegar is too strong for your liking, you can add a little bit more greek yogurt or heavy cream. I used heavy cream, and thought that it gave it a rich creamy texture. It also helped even out the red wine vinegar flavor. So yummy!

Assembling Cajun Sweet Potato and Shrimp Bowl:

To assemble my Cajun Sweet potato and shrimp bowls, I prepared a pot of warm jasmine rice. Then, added the rice to the bottom of my bowl, and put a little bit of butter, salt and pepper(measure with your heart:). Next add your sweet potato, and shrimp mixture. You can pile it on top of each other, or place each in their own individual pile on top of the rice. Add toppings of your choice, then drizzle the homemade avocado lime dressing over top. Look at your beautiful bowl, and the mix it all up! I always suggest mixing everything up. I feel like it distributes all of the flavors throughout your bowl, and every bite tastes equally delicious!

Makhaya Shea

Cajun Sweet Potato and Shrimp Bowls w/ Avocado Lime Dressing

Delicious meal packed with lots of flavor! Macro friendly and adaptable for dietary needs(i.e. dairy free, vegan, vegetarian)!

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 2 sweet potatoes peeled, chopped into cubes
• 2 tbsp avocado oil or olive oil
• 2 tsp garlic powder
• 1 tsp paprika
• 2 tsp ranch seasoning
• 1/2 tsp cumin
• 3 tsp roasted red pepper and garlic seasoning

Grilled Shrimp

• 1 lb shrimp raw or cooked
• 1 can red kidney beans drained and rinsed
• 5 cloves fresh garlic minced
• 1 red onion chopped
• 2 tsp onion salt onion powder+salt works too
• 1 tsp black pepper
• 1 tbsp cajun seasoning

Avocado Lime Dressing

• 1/2 avocado ripe
• 1/4 cup plain greek yogurt high or low fat content
• 1 tbsp red wine vinegar
• 1 tbsp honey
• 1 lime zested and juiced
• 1/4 cup fresh parsley
• 1 tbsp cajun seasoning
• 1 tbsp heavy cream *optional*

To serve+toppings

• 1 1/2 cups jasmine rice
• 1 head leafy green lettuce
• 1 bell pepper yellow or any color
• cherry tomatoes cut in half
• 1 red onion chopped into small pieces
• feta cheese *optional, shredded cheddar works here too
• more fresh parsley

Equipment

• food processor or high powered blender for avocado dressing

Method

 

Grilled Sweet Potatoes

1. Pre-heat pan on medium low heat. Add avocado oil to your pan. Once pan has warmed, add sweet potato cubes.
2. Add seasonings once potatoes begin to soften. Grill until completely softened. (see notes)

Grilled Shrimp

1. If you are using raw shrimp, add to a pre heated pan with a small amount of avocado oil. (*see notes)
2. Once shrimp is beginning to turn pink, add minced garlic, red onion.
3. As onions become tender, add kidney beans, and seaonings.

Avocado Lime Dressing

1. Combine all ingredients and blend together in food processor until smooth. (*see notes)

Serving Instructions

1. Serve over a bed a warm jasmine rice
2. Add toppings of your choice, and top with smooth avocado lime dressing.
3. Enjoy!
   

Notes

*The seasoning measurements in this particular meal are estimates. I always end up adding a little bit more, because I like lots of spice! Adjust seasonings to your taste and liking! As I mentioned in the blog post above, start here with these seasoning measurements if you are uncomfortable, or new to cooking, and don’t want to measure with your heart quite yet! 

*I used pre cooked shrimp. I throw it into the pan once the onions start to soften, this will help the shrimp to warm, but not over cook it. Then you can add the other ingredients and grill for a few minutes.

*I added a tiny bit of heavy cream to my avocado dressing to make the consistency a little bit runnier, but kept the creaminess. You can also add a little bit more red wine vinegar or water to make dressing a little runnier as well. 

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