A fresh, vibrant bowl packed with shrimp, wholesome grains, and colorful vegetables, perfect for a nutritious and satisfying meal.

Scale

450 g shrimp, peeled and deveined

2 tablespoons olive oil (30 ml)

3 cloves garlic, minced

1 teaspoon paprika (5 g)

½ teaspoon cumin (2.5 g)

½ teaspoon salt (2.5 g)

¼ teaspoon black pepper (1 g)

Juice of 1 lemon (30 ml)

1 cup quinoa or brown rice (200 g)

2 cups water (480 ml)

1 cup cherry tomatoes (150 g)

1 cucumber (200 g)

1 avocado

1 cup shredded carrots (100 g)

1 cup spinach (30 g)

3 tablespoons olive oil (45 ml)

2 tablespoons lemon juice (30 ml)

1 teaspoon Dijon mustard (5 g)

1 teaspoon honey (5 g)

½ teaspoon salt (2.5 g)

¼ teaspoon black pepper (1 g)

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Cook quinoa or rice with water and salt until tender.

Season shrimp with spices, garlic, and olive oil.

Cook shrimp in a skillet for 2–3 minutes per side.

Chop vegetables and prepare toppings.

Whisk dressing ingredients until smooth.

Assemble bowls with grains, shrimp, vegetables, and dressing.

Use fresh shrimp for best flavor.

Customize with seasonal vegetables.

Keep dressing separate if meal prepping.