Mediterranean Shrimp & Roasted Sweet Potato Power Bowl

Mediterranean Shrimp & Roasted Sweet Potato Power Bowl

This Mediterranean Shrimp & Roasted Sweet Potato Power Bowl is a vibrant, nutrient-packed meal loaded with chili-garlic shrimp, roasted herb sweet potatoes, fluffy quinoa salad, creamy guacamole, and a refreshing cucumber greens salad. Inspired by the bowl in your photo, it delivers the perfect balance of smoky, savory, fresh, and creamy flavors in every bite.

Why You’ll Love This Recipe

High in protein and fiber

Mediterranean-inspired with fresh flavors

Naturally gluten-free

Great for meal prep

Colorful, nutritious, and satisfying

Ready in about 40 minuted

Recipe Details

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 4

Cuisine: Mediterranean Fusion

Course: Lunch, Dinner, Grain Bowl

Ingredients

For the Chili Garlic Shrimp

1½ pounds large shrimp, peeled and deveined

2 tablespoons olive oil

3 garlic cloves, minced

1 teaspoon smoked paprika

1 teaspoon chili flakes (or Aleppo pepper)

½ teaspoon ground cumin

Juice of ½ lemon

Salt and black pepper, to taste

2 tablespoons chopped fresh parsley

For the Roasted Sweet Potatoes

2 medium sweet potatoes, peeled and diced

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

½ teaspoon dried oregano

½ teaspoon salt

¼ teaspoon black pepper

Mediterranean Quinoa Salad

1 cup uncooked quinoa, cooked and cooled

½ cup roasted red peppers, sliced

½ cup canned black beans, rinsed and drained

¼ cup diced cucumber

¼ cup chopped parsley

2 tablespoons chopped mint

2 tablespoons finely diced red onion

Juice of ½ lemon

1 tablespoon olive oil

Salt and pepper

Creamy Guacamole

2 ripe avocados

Juice of 1 lime

2 tablespoons chopped cilantro

1 tablespoon finely diced red onion

1 small jalapeño, minced (optional)

Salt and black pepper

Fresh Green Salad

3 cups baby spinach or mixed greens

½ cucumber, sliced

¼ red onion, thinly sliced

Handful of microgreens (optional)

Lemon Herb Dressing

3 tablespoons extra virgin olive oil

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey

1 garlic clove, minced

Salt and black pepper

Garnishes

Black and white sesame seeds

Fresh parsley

Fresh cilantro

Crushed red pepper flakes

Lemon wedges

Instructions

Step 1: Roast the Sweet Potatoes

Preheat the oven to 425°F (220°C).

Toss the sweet potatoes with olive oil, smoked paprika, garlic powder, oregano, salt, and pepper.

Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through, until golden and tender.

Step 2: Cook the Shrimp

Combine the shrimp with olive oil, garlic, smoked paprika, chili flakes, cumin, lemon juice, salt, and pepper.

Heat a skillet over medium-high heat.

Cook the shrimp for 2–3 minutes per side, until pink and lightly caramelized.

Finish with fresh parsley.

Step 3: Make the Quinoa Salad

In a bowl, combine:

Cooked quinoa

Roasted red peppers

Black beans

Cucumber

Parsley

Mint

Red onion

Lemon juice

Olive oil

Season with salt and pepper.

Step 4: Prepare the Guacamole

Mash the avocados with lime juice.

Fold in cilantro, red onion, jalapeño (if using), salt, and pepper until creamy but still slightly chunky.

Step 5: Toss the Salad

Whisk together the dressing ingredients.

Toss the greens, cucumber, and red onion with just enough dressing to lightly coat.

Step 6: Assemble the Bowls

Divide among four bowls:

A generous scoop of quinoa salad

Roasted sweet potatoes

Chili garlic shrimp

Fresh green salad

A scoop of guacamole

Sprinkle with sesame seeds, parsley, cilantro, and a squeeze of fresh lemon

Notes & Tips

Roast the sweet potatoes until the edges are caramelized for the best flavor.

Fresh herbs brighten every component of the bowl.

The guacamole adds creaminess that complements the smoky shrimp.

Expert Tips

Cook the quinoa in vegetable broth for extra flavor.

Pat the shrimp dry before cooking for a better sear.

Make all the components ahead of time for easy meal prep.

Add crumbled feta or grilled halloumi for a Mediterranean twist.

Frequently Asked Questions

Can I make this bowl ahead?

Yes. Store the shrimp, quinoa salad, sweet potatoes, greens, and guacamole separately for up to 3 days. For best results, prepare the guacamole the day you plan to eat it.

Can I substitute the shrimp?

Absolutely. Grilled chicken, salmon, tofu, or chickpeas are all delicious alternatives.

Is this bowl gluten-free?

Yes, all the ingredients are naturally gluten-free.

Nutritional Information

Calories: 610

Protein: 36g

Carbohydrates: 42g

Fiber: 11g

Sugar: 9g

Fat: 34g

Saturated Fat: 5g

Sodium: 520mg