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Little Lunches
Shrimp and Veggie Bowl
Dinner

Shrimp and Veggie Bowl

Rating

Cuisine

American

Age Category

1y and up

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Total time: Prep: Cook: Servings:
35 min 10 min 25 min 2
Dietary Restrictions
Gluten-freeEgg-freePeanut-freeTree-nut-freeFish-freeSoy-FreePork-FreeRed meat-freeSesame-Free
Ingredients
  • 1 Cup broccoli
  • 1 carrot
  • 1 Tablespoon olive oil
  • 1/4 Cup long grain white rice
  • 1/4 Cup tricolor quinoa
  • 1 Cup water
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon black pepper
  • 1 Pound shrimp peeled
  • 1 Tablespoon olive oil
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon black pepper
  • 1/2 Teaspoon paprika
  • 1/2 Teaspoon garlic powder
  • 2 Cup red cabbage
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon pepper
  • 2 Tablespoon greek yogurt
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Directions
  • Preheat the oven to 400 degrees F. / 204 degrees C.
  • Prepare the veggies: Place the carrots and broccoli on a baking tray and drizzle with some olive oil. Bake for 25 minutes or until tender.
  • Prepare the quinoa rice: While the vegetables bake, make the quinoa rice. Add the rice, quinoa, water, salt, and pepper to a pot. Cover the pot and simmer at low heat for 15 minutes. Once done, remove from heat and let the pot sit covered for 5 more minutes, then fluff with a fork.

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Nutrition Facts per Serving
Nutrient Amount
Calories 517 kcal
Fat 19 g
Carbohydrates 48 g
Protein 40 g
Fiber 6 g
Sugar 6 g
Sodium 2231 mg
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