Sweet Potato-Shrimp Cooked Salad
Metabolism Revolution: Dinner Part 1
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!
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