This is a great low-mess recipe for a fast and easy family meal as it only requires one pan and under 30 minutes to make!
Cooking for one? Save the leftovers for lunch or dinner the following days!
A great way to get a head start with your prep for the week is to pre-slice your veggies. Sliced peppers and onions will stay fresh in baggies or Tupperware containers for 3-4 days in the fridge.
Ingredients
1 package (350g) of shrimp, defrosted, deveined and tails removed
3 peppers, assorted colours
1 small white or yellow onion
1 bag (300g) of frozen riced veggies (cauliflower, sweet potato, broccoli), defrosted
2 tbsp olive oil
Fajita seasoning (store bought or make your own with 1/2 tsp chili powder, 1/4 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp cumin, 1/4 tsp salt and 1/4 tsp pepper)
300g avocado (3 medium sized avocados)
1/4 cup green yogurt
1 1/2 tbsp lemon juice
Directions
Preheat oven to 400 degrees
Line a baking sheet with parchment paper (optional, saves the mess)
Slice the peppers and onion and toss with 1 tbsp olive oil and 1 tsp of fajita seasoning
Place the veggies on one end of the baking sheet
Toss the riced veggies in 1 tsp of olive oil and place at the other end of the baking sheet
Bake for 15 minutes, tossing the veggies halfway
Place the defrosted shrimp in the middle of the baking sheet and drizzle with remaining olive oil and fajita seasoning
Bake for an additional 10-15 minutes or until shrimp are cooked through
Add 1/3 of the veggies and shrimp to a bed of romaine lettuce and top with guacamole and sour cream
For the Guacamole:
Scoop the avocado into a bowl and add 1 tbsp of lemon juice, 1-2 tbsp of nutritional yeast and 2 tsp of salt
Mash together well
Optional: add a scoop of salsa and mix well
For the ‘sour cream’:
Mix together the greek yogurt and remaining lemon juice
This recipe makes 3 servings, each with 432 calories, 30g protein, 22g carbohydrates and 25g fat