Shrimp Goddess Bowl
Serves Four
INGREDIENTS
Bowls:
2 heaping tablespoons coconut oil
2 bunches asparagus, chopped (tough ends discarded)
2 bunches Swiss chard leaves and stems, chopped
1-inch fresh ginger, minced
2 cloves garlic, minced
1 teaspoon each ground cumin and cinnamon
Sea salt and black pepper, to taste
¼ cup water
1 lb raw peeled medium shrimp
1 large cucumber, chopped
1 cup Kalamata olives, chopped
4 small avocados, chopped
1 bunch mint, chopped
3 scallions, thinly sliced
Lime Cashew Dressing:
2 heaping tablespoons un
sweetened cashew butter
1 large lime, juiced
½ teaspoon onion powder
Sea salt and black pepper, to taste
¼ cup water
DIRECTIONS
Add coconut oil to a large pot over medium heat. When hot, add asparagus, chard, ginger, garlic, dry seasonings, and water. Cover and cook for 6 minutes or until asparagus is tender-crisp. Stir in shrimp and cook for 4 minutes or until heated through. Set aside.
Whisk all of the Lime Cashew Dressing ingredients in a small bowl until smooth. Set aside.
Serve cooked veggies and shrimp in bowls. Top with cucumber, olives, avocados, dressing, mint, and scallions.
NOTE: Store any leftover Lime Cashew dressing in an airtight container in the refrigerator for up to 7 days.
