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Sweet Potato-Shrimp Cooked Salad

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Sweet Potato-Shrimp Cooked Salad

Sweet Potato-Shrimp Cooked Salad

Shrimp have a variety of health-promoting benefits. They're high in omega-3 fatty acids and are an incredible source of protein. Kale is one of the most nutrient-dense foods on the planet. When you put them together, you have a dish that aids in your Metabolism Revolution.

Metabolism Revolution Part 1 Dinner | Serves 1
Prep time: 30 minutes | Total time: 30 minutes

INGREDIENTS MEAL MAP A

1/4 cup yellow onion, thinly sliced
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 cup sweet potato, cubed
4 ounces shrimp (raw, fresh or defrosted, any size and peeled)
2 cups baby kale or spinach
sea salt and ground pepper to taste

MEAL MAP B ADAPTATIONS

1/2 cup yellow onion, thinly sliced
4 cups baby kale or spinach

MEAL MAP C ADAPTATIONS

8 ounces shrimp (raw, fresh or defrosted, any size and peeled)
1/2 cup yellow onion, thinly sliced
4 cups baby kale or spinach

INSTRUCTIONS

 1. In a medium nonstick skillet, add the yellow onion, cook over medium heat until it is softened and golden, about 8 minutes. (Use a little broth if the onion is sticking.) Add the garlic and cumin and cook for about 30 seconds. 

2. Add the sweet potato and cook until fork-tender, about 10 minutes depending on the size of your cubes. If needed, add a few tablespoons of water to help cook the sweet potato. 

3. Add the shrimp and cook for 2 to 3 minutes, or until it turns pink.
4. Reduce the heat to low and add the kale. Cook, stirring until wilted. Season with salt and black pepper and serve. 

*If you don't eat any animal products, you any substitute any Vegetarian Protein from the Metabolism Revolution Food List in your book.  Need a copy? Metabolism Revolution is available from booksellers now!

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