Become a Member and receive 10% Off all Products & Download all Digital Books FREE. Join Now!

Save 20% on Metabolism Revolution Bundle!

Learn More

Blog Sidebar

Join the 14-Day Metabolism Revolution Challenge starting October 29th!

Learn More

Sweet Potato-Shrimp Cooked Salad

Posted on

Print

Sweet Potato-Shrimp Cooked Salad

Sweet Potato-Shrimp Cooked Salad

Metabolism Revolution: Dinner Part 1

Serves 1

INGREDIENTS

MEAL MAP A

MEAL MAP B

MEAL MAP C

YELLOW ONION 1/4 CUP THINLY SLICED
1/2 CUP THINLY SLICED
1/2 CUP THINLY SLICED
GARLIC 1 TEASPOON MINCED
2 TEASPOONS MINCED
2 TEASPOONS MINCED
GROUND CUMIN 1/2 TEASPOON
1/2 TEASPOON
1/2 TEASPOON
SWEET POTATO 1/2 CUP CUBED
1/2 CUP CUBED
1/2 CUP CUBED
SHRIMP, RAW, FRESH OR DEFROSTED, PEELED (ANY SIZE) 4 OUNCES 4 OUNCES 8 OUNCES
BABY KALE OR SPINACH 2 CUPS 3 1/2 CUPS 
3 1/2 CUPS 
SEA SALT AND GROUND PEPPER AS NEEDED
AS NEEDED
AS NEEDED

 

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!

Love this recipe? There are hundreds more available to Members of HayliePomroy.com! If you’re not a Member, learn more and join now!