Recipe courtesy of Kevin Curry

Tex Mex Shrimp and Squash Grain Bowl with Avocado Dressing

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  • Level: Easy
  • Total: 1 hr 25 min
  • Active: 50 min
  • Yield: 3 servings
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Ingredients

Squash:

1 cup uncooked quinoa

3 cups 2-inch chunks butternut squash

Olive oil cooking spray, for the squash 

2 teaspoons ground cumin 

Sea salt and freshly ground black pepper 

Avocado Dressing:

1/2 small avocado, pitted and peeled

3/4 cup unsweetened almond milk 

1/3 cup chopped fresh cilantro

1/2 jalapeno, optional 

1 1/2 tablespoons apple cider vinegar, optional 

Juice of 1 lime, plus additional if needed

Sea salt and freshly ground black pepper

Grain Bowls:

1 tablespoon olive oil

2 teaspoons minced garlic 

1/3 cup chopped red onion 

1 pound jumbo shrimp, peeled and deveined 

1 teaspoon chili powder 

1 teaspoon smoked paprika 

3 cups chopped kale leaves 

Juice of 1 lime, plus additional for garnish 

Garnish: chopped fresh cilantro, sliced green onions

Directions

  1. For the squash: Prepare the quinoa according to the package instructions. Set aside.
  2. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  3. Place the butternut squash on the baking sheet. Spray with the olive oil, then sprinkle with cumin, salt and pepper, and rub the seasonings on the pieces. Roast, turning once to ensure they are not burning, until crisp-tender with brown edges, about 20 minutes.
  4. For the avocado dressing: Blend the avocado, almond milk, cilantro, jalapeno and cider vinegar, if using, lime juice, salt and pepper in a food processor. Add a tablespoon of water or a bit more lime juice to make the sauce thinner, if desired. Set aside in an airtight container.
  5. For the grain bowls: Add the olive oil, garlic and onion to a large nonstick skillet over medium heat and cook, stirring occasionally, until the onion turns brown and translucent, 3 to 4 minutes.
  6. Increase the heat to medium-high, then toss in the shrimp. Add the chili powder and smoked paprika and cook, tossing occasionally, until the shrimp is plump, the outside edges are seared and there are no more visible raw areas, 5 to 7 minutes.
  7. Add the kale to the skillet along with the lime juice. Cook, tossing occasionally, allowing the kale to wilt under the steam of the lime juice until the kale has softened yet is still crisp, 3 to 5 minutes. Remove everything from the heat.
  8. Divide the quinoa, butternut squash and shrimp and kale mix among three bowls. Toss together in the individual bowls. Top with equal amounts of the dressing. Garnish with cilantro, green onions and lime juice.