Mediterranean Spiced Shrimp Bowls

Hey there! I took a bit of a break from posting for a while but I am coming back STRONG with these delicious Mediterranean Spiced Shrimp Bowls.

I love shrimp so much- all seafood is so delicious! I was looking in the freezer the other day for an easy protein I could whip up for lunch and I locked in on the bag of frozen shrimp. I’ve never done much cooking of meat/fish/crustaceans, but I decided to give it a try! And you know what? Shrimp is probably one of the easiest proteins you can make. They’re super fast to cook and it’s not hard at all to tell when they’re done. They’re also full of protein with roughly 25 grams per 16 shrimp.

I used some frozen shrimp and defrosted them by running them under cold water, although it said not to do that on the bag. I would like to know what the problem with that is. (insert laughing face emoji here). If you know you’re going to be making these ahead of time though, you can always throw your shrimp in the fridge to defrost over night, or even use fresh shrimp.

To make these delicious bowls, I started by tossing the shrimp with a bunch of delicious spices, and then sauteeing them in some olive oil. They only need about two minutes per side, and are finished when they’re opaque and slightly pink. So easy! Next we have a bunch of veggies- we’re talking peppers, onions, olives and some carrot ribbons- that get cooked up with lemon juice, garlic powder, and some tahini for some extra flavour. Finally, for some green-ness there’s a tasty cucumber and avocado salad. Serve everything over quinoa and you’ve got a LUNCH.

Let me know how you like these bowls! I definitely want to keep making shrimp recipes because the deliciousness times the easiness factor is out of this world. Maybe I’ll venture out into some other animal proteins too?!? Who knows! Enjoy:)

Yours Truly,

Olivia:))

Mediterranean Spiced Shrimp Bowls

Mediterranean Spiced Shrimp Bowls

Ingredients

For The Shrimp:

-20-25 medium shrimp, defrosted or fresh

-1 tbsp olive oil

-1/2 tsp cumin

-1/2 tsp chilli powder

-1/2 tsp garlic powder

-1/4 tsp cayenne powder

-1/2 tsp oregano

-Salt and pepper to taste

For The Sauteed Veggies:

-1/2 tbsp olive oil

-2 small carrots, made into ribbons with a veggie peeler

-1 red bell pepper, thinly sliced

-1/4 of a white onion, sliced

-1 200ml can of sliced black olives, drained

-1/2 tsp garlic powder

-Juice of 1/2 a lemon

-1/2 tbsp tahini

-Salt and pepper to taste

For the Cucumber Avocado Salad:

-1/4 of a long English cucumber, diced

-1/4 of a ripe avocado

-2 tsp tahini

-Salt and pepper to taste

Other:

-Cooked quinoa for serving


Directions

1. Add the olive oil for the shrimp to a pan and heat over medium heat. Add your shrimp to a small bowl and mix them with all of the spices. Dump the shrimp into the pan and cook for about 2 minutes per side, until the shrimp are opaque and slightly pink. Transfer them to a plate and set aside.

2. Add the olive oil for the veggies into the still hot pan. Add the veggies in and sautee until the peppers are soft and the onions are translucent. Add in the lemon juice, garlic powder, tahini, and salt and pepper and continue to cook for another 3 minutes. Remove from the heat and set aside.

3. Mash the avocado for the salad in a small bowl, mix in the rest of the ingredients, and set aside.

4. To construct your bowls, start with some cooked quinoa, then add the veggies, shrimp, and cucumber salad. Finish with a squeeze of lemon juice if desired and enjoy!


Mediterranean Sweet Potato Toasts

Hey guys! Hope you had a good weekend. The days are all starting to blur together, and everyday feels like a Saturday, but hopefully you at least had a break from online classes to give you some weekend vibes;)) Personally, I’m loving that I don’t have to pack lunches anymore and can eat on my own schedule, which gives me time to make awesome stuff like these Mediterranean Sweet Potato Toasts. You only need a sheet pan and a little prep time, and you just throw them in the oven and let the veggies get delicious and caramelized while you go back to watching Netflix or reading or whatever your favourite quarantine activity is. Also, they’re REALLY GOOD. The sweet potatoes get to that place where they’re like, a tiny bit burnt on the edges but perfectly soft in the centre, and then you’ve got your delicious Mediterranean spiced veggies, plus a dollop of tzatziki on top. I mean, come on man. Pretty dang good for a meal that basically makes itself. Here’s the recipe;))

Mediterranean Sweet Potato Toasts

Serves: 2

Total Time: 45 minutes

Ingredients:

  • 1/2 a large sweet potato
  • 1 can of chickpeas, drained and rinsed
  • 1 red bell pepper, cut into strips
  • 1/2 a red onion, thickly sliced
  • 2 tbsp olive oil, plus a little bit more for rubbing the sweet potatoes with
  • 2 tsp cumin
  • 1/2 tsp allspice
  • 1 tsp oregano
  • 1 tsp paprika
  • 1 1/2 tsp garlic powder
  • Salt and pepper to taste
  • Tzatziki (see Dill Tzatziki) prepared in advance (or sub hummus)

Directions:

  1. Preheat your oven to 400 degrees farenheit.
  2. Cut the sweet potato lengthwise into slabs about 1/4 of an inch thick (you should make about 4 toasts). Place them on a parchment lined baking sheet and rub them on both sides with a bit of olive oil.
  3. Mix together the chickpeas, sliced onions and peppers, spices and olive oil in a large bowl. Spread them evenly onto the same parchment lined pan as the sweet potatoes, trying not to overlap anything. Roast for about 30 minutes. Halfway through the baking time, remove the pan from the oven and flip the sweet potatoes before continuing to roast.
  4. Take the pan out of the oven, and serve the toasts with the roasted veggies, tzatziki, and maybe some Greek salad;))

Hope you enjoy this quick and easy lunch or dinner! Stay safe guys;)

Yours Truly,

MyDayIsBooked;))

Spiced Carrot Falafel

Hey there! I’m starting to feel a bit of cabin fever, but I’m trying to keep busy and positive;) Cooking is a really great way to do that, and today I have a great recipe that’s freezable and super versatile. These spiced carrot falafel are super flavourful and easy to make! I like eating them with hummus in their own or in bowls, and they’d also be great in wraps or in pasta dishes. Maybe I could even make a sandwich with them… veggie sandwiches are amazing😍😍 Hope you like this recipe!!

Spiced Carrot Falafel

Serves: Makes 12 falafel

Total Time: 45 minutes

Ingredients:

Ingredients:

  • 1 can of chickpeas, drained and rinsed
  • 1 clove of garlic, minced
  • 2 tsp cumin
  • 1/2 tsp chilli powder
  • 1/2 tsp cinnamon
  • 1 tsp turmeric
  • 1 tsp coriander
  • Salt and pepper to taste
  • 1 cup shredded carrots

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. In a blender or food processor, blend the chickpeas, garlic and all of the spices until smooth and combined.
  3. Transfer the mixture to a bowl and stir in the shredded carrots.
  4. Scoop out a tablespoon of the falafel mixture and form into a flat disc, and place onto a parchment lined baking sheet. Repeat until you have about 12-15 falafels.
  5. Place the falafels in the oven, and let bake for 15 minutes before removing the pan and flipping them over. Bake for another 15-20 minutes on the other side.
  6. Remove the pan from the oven and let the falafel cool completely before enjoying;)

I wrote a list in my bullet journal of ways to keep busy during this time, and so I’ll try to share it in my Instagram page soon;) For now, stay safe and hang in there!

Yours Truly,

MyDayIsBooked;))