Sweet Potato, Kale, Corn & Shrimp Quinoa Bowl.png

Fit Foodie Friday: Sweet Potato, Kale, Corn & Shrimp Quinoa Bowl

This is a great "wing it" recipe using things you probably have on hand!

I always have cooked quinoa around, and it’s so easy using it as a base for a healthy and filling bowl! I honestly use whatever veggies and proteins I have in the fridge, pantry or freezer to put together a quick lunch or dinner. Each component shines alone, but put what you like together in a bowl it’s just that much more super fresh and filling! I had sweet potatoes, a chili pepper and corn from the farmers market, plus kale from my garden and shrimp in the freezer.


- Cooked quinoa (Trader Joe's freezer section)

- Fresh or frozen veggies - corn, sweet potato, kale used here

- Your choice of protein - Shrimp used here

- Avacado


I cooked the corn and sliced off the kernels. Then I roasted the sweet potatoes by cutting them into 1/2 inch chunks, tossing them in EVOO, salt and pepper, then roasting at 450 for 35-45 minutes, turning them a few times, until tender and beginning to char. I had my husband grill the shrimp and pepper, again tossing with EVOO, salt and pepper until cooked through.

I assembled all of the cooked veggies and proteins on top of the hot quinoa, adding the fresh kale and sliced avocado on top last.

Some good bowl additions would be red onion, broccoli, peppers, chicken, fish, zucchini, carrots, green beans, asparagus or spinach. Use whatever you have, leftovers work great..... it’s seriously a great way to clean out your fridge and pantry!!! ENJOY!!!!!!