EWWK: Avocado Quinoa Bowl



Ingredients

Crispy Kale
2 Tbsp. extra virgin olive oil
1 bunch Lacinato kale, roughly torn
1/8 tsp. salt, or to taste
1/8 tsp. freshly ground black pepper, or to taste

Quinoa
2 tsp. extra virgin olive oil1 1/4 cups quinoa
2 cups low sodium chicken broth, (or water)
Salt and freshly ground black pepper

Spicy Shrimp & Toppings
1 Tbsp. extra virgin olive oil
1 lb. medium shrimp (36/40), peeled and deveined
2 Tbsp. hot sauce
1 tsp. ground cumin
3/4 tsp. ground coriander
1/8 tsp. freshly ground black pepper, or to taste
2 ripe, Fresh California Avocados, seeded, peeled and sliced
2 watermelon radishes, thinly sliced

Directions

Make the kale: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. In a large bowl, toss the olive oil and kale together. Season with salt and pepper.

Arrange the kale in an even layer on the baking sheet and roast until very crisp, 15 to 17 minutes. While the kale cooks, make the quinoa: In a medium pot, heat the olive oil over medium heat. Add the quinoa and toast for about 1 minute, stirring constantly. Add the broth (or water) and bring to a simmer. Simmer until the quinoa is tender and has absorbed all the liquid. Season with salt and pepper. Set aside.

Make the spicy shrimp: In a large skillet, heat the olive oil over medium heat. In a medium bowl, toss the shrimp with the hot sauce, cumin and coriander; season with pepper. Add the shrimp to the skillet and sauté until fully cooked, 4 to 5 minutes.

Assemble the bowls: Divide the quinoa among the four bowls and top with a quarter of the kale and shrimp. Top each bowl with a quarter of the avocado and watermelon radish slices. Serve immediately. Serving Suggestion: Shrimp is used in this recipe, but you can swap with lean chicken, turkey or other proteins.

Nutrient Breakdown: Calories 600, Fat 36g (saturated fat 5g), Fiber 12g, Sodium 1020mg, Carbohydrate 47g, Protein 28g.
Diabetes Plate Plan: 2 Starches, 4 Lean Proteins, 1 Vegetable, 4 Fats