Sriracha Sesame Bowl

Recipe Type: Lunch, Dinner

Dietary Info: Dairy Free, Gluten Free, Grain Free, Elimination Diet, Paleo, Vegan, Vegetarian, Whole 30

Servings: 4

Prep Time: 35 minutes Cook Time: 25 minutes Total Time: 35 minutes

*Time Includes Chopping

Ingredients:

• 1 Cup Quinoa

• 1 lb Shrimp

• Spices: Salt, Pepper, Garlic Powder, Onion Powder, Paprika

• 1 Red Bell Pepper

• 1 ½ Cups Frozen Edamame, No Shells

• ½ Head Purple Cabbage

• 1 Cup Shredded Carrots

• 2 TBSP Sesame Seeds

• ½ Bunch Cilantro

• Sauce:

  • 2 tsp Sriracha

  • 2 TBSP Almond Butter

  • 2 TBSP Toasted Sesame Oil

  • 2 tsp Ginger Powder

How To:

1. Cook Quinoa: Add 1 cup of quinoa and 2 cups of water to a pot and bring to a boil. Lower to a simmer and leave cover over for 12 minutes. Then, remove from heat and allow to cool with no cover.

2. Chop veggies and remove shrimp tails.

3. Saute shrimp on a pan over medium heat with avocado oil and desired spices.

4. After about 7 minutes, add veggies. Saute for about 3 more minutes, so that they are very lightly cooked.

5. Mix together the sauce ingredients and add it to the pan. Saute for an additional minute and allow all flavors to cook together.

6. Assemble the bowl by adding quinoa and topping with the stir fry. Top with sesame seeds and cilantro. Enjoy!

Notes:

• Make grain free by using cauliflower rice instead of quinoa.

• Make vegan and vegetarian by using chickpeas, tempeh, or tofu instead of shrimp.

I’d love to see you post your creation or modification of this recipe! Use the hashtag #kristenroserecipes and tag me @kristenrosexo and I’ll look out to repost it! :)