Shrimp and pumpkin bowl with Tex-Mex-style avocado dressing

Votes: 1

How to Make - Shrimp and Pumpkin Bowl with Tex-Mex Avocado Dressing

Time: 1 hour 25 minutes
Complexity: easily
Servings: 2

This hearty and delicious dish is made with ingredients typical of Tex-Mex cuisine, meaning it's packed with bold flavors. One bowl combines protein-rich cooked quinoa, sweet and spicy roasted butternut squash with cumin, and a juicy mix of firm shrimp sautéed with kale, smoked paprika, and lime juice. Each serving is drizzled with a dressing made with avocado, almond milk, and fresh cilantro and topped with green onions. For a more savory twist, add chopped jalapeño to the dressing.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pumpkin

1 cup dry quinoa
3 cups butternut squash, cut into 5cm pieces
2 tsp ground cumin
Olive oil cooking spray to drizzle over the pumpkin

Avocado dressing

Half a small avocado, pitted and peeled
3/4 cup almond milk, unsweetened
1/3 cup chopped fresh cilantro
Half a jalapeño, optional
1.5 tbsp apple cider vinegar, optional
Juice of 1 lime + more as needed

Bowls

1 tbsp. l. olive oil
2 tsp. crushed garlic
1/3 cup chopped red onion
450 g large shrimp, peeled and deveined
1 teaspoon chili powder
1 teaspoon smoked paprika
3 cups chopped kale leaves
Juice of 1 lime + extra for serving
For serving: chopped fresh cilantro, sliced green onions

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butternut squash, quinoa, shrimps, kale, lime juice, almond milk, cumin, chili seasoning, paprika, Avocado

Cooking the dish according to the recipe:

Cook quinoa according to package directions. Set aside.
Preheat oven to 200°C. Line a baking sheet with parchment paper.

Place the butternut squash on a baking sheet. Drizzle with olive oil, then sprinkle with cumin, salt, and black pepper and toss. Roast, stirring once to prevent burning, until tender and golden brown around the edges, about 20 minutes.
Avocado dressing:

In a food processor, combine the avocado, almond milk, cilantro, jalapeño, and apple cider vinegar, if using, along with lime juice, salt, and black pepper. If needed, add 1 tablespoon of water or a little more lime juice to thin the dressing. Transfer to a container, cover, and set aside.
Add olive oil, garlic, and onion to a large nonstick skillet and heat over medium heat. Cook, stirring occasionally, until the onion is golden and translucent, 3-4 minutes.
Increase the heat to medium-high and add the shrimp to the pan. chili powder and smoked paprika and cook, stirring occasionally, until the shrimp are firm, the outer edges are browned, and there are no longer any visible raw spots, 5 to 7 minutes.
Add the kale to the pan along with the lime juice. Cook, stirring occasionally, until the kale is steamed and wilted, slightly softened but still crisp, 3-5 minutes. Remove from heat.
Divide the quinoa, butternut squash, and shrimp and kale among three bowls. Toss each portion. Drizzle the dressing evenly over the bowls. Garnish with cilantro, green onions, and a squeeze of lime.