Sweet Potato & Shrimp Quinoa Bowl with Blue Cheese Drizzle

If you’re looking for a meal that’s hearty, flavorful, and nutrient-packed, this Sweet Potato & Shrimp Quinoa Bowl is it. This bowl blends the natural sweetness of roasted sweet potatoes with protein-rich shrimp, fluffy quinoa, and a creamy blue cheese drizzle that ties it all together. It’s balanced, energizing, and easy to meal prep—making it perfect for lunch or dinner.

Why You’ll Love This Recipe Sweet Potato Bowl

• Balanced Nutrition – Protein from shrimp, complex carbs from quinoa and sweet potatoes, and healthy fats from olive oil and blue cheese.

• Meal Prep Friendly – Make ahead and enjoy for up to 3 days in the fridge.

• Flavor-Packed – Smoky roasted sweet potatoes + tangy blue cheese = next-level delicious.

• Customizable – Swap shrimp for salmon, chicken, or tofu.

  
  

Health Benefits of Key Ingredients

• Shrimp: High in lean protein, low in calories, and a good source of selenium and vitamin B12.

• Sweet Potato: Packed with fiber, beta-carotene, and slow-digesting carbs for lasting energy.

• Quinoa: A complete protein with all 9 essential amino acids, plus fiber and magnesium.

• Blue Cheese: A strong-flavored cheese used sparingly for richness—pairs well with sweet potatoes and adds calcium.

Ingredients (Serves 2)

• 8 oz shrimp (peeled & deveined)

• 1 medium sweet potato (200g), diced

• ½ cup dry quinoa (yields ~1 ½ cups cooked)

• 2 cups spinach or arugula

• 2 tbsp crumbled blue cheese

• 1 tbsp olive oil (for roasting)

• ½ tsp smoked paprika

• ½ tsp garlic powder

• Salt & pepper, to taste

Dressing (Blue Cheese Drizzle)

• 2 tbsp plain Greek yogurt (nonfat or 2%)

• 1 tbsp crumbled blue cheese

• 1 tbsp lemon juice

• 1 tsp honey

• 1 tbsp water (to thin, if needed)

Instructions

1. Cook Quinoa: Rinse quinoa and cook according to package directions. Fluff with a fork.

2. Roast Sweet Potatoes: Preheat oven to 400°F (200°C). Toss diced sweet potato with olive oil, paprika, garlic powder, salt, and pepper. Roast 20–25 minutes until golden and tender.

3. Cook Shrimp: Season shrimp lightly with salt, pepper, and a pinch of paprika. Sauté in a nonstick skillet 2–3 minutes per side until pink and opaque.

4. Make Dressing: In a small bowl, whisk Greek yogurt, blue cheese, lemon juice, honey, and water until smooth.

5. Assemble Bowl: Layer quinoa, roasted sweet potato, and greens. Top with shrimp, sprinkle with extra blue cheese, and drizzle with dressing.

Nutrition (per serving, recipe makes 2 servings)

• Calories: ~435

• Protein: 35g

• Carbs: 45g

• Fat: 14g

• Fiber: 6g

(Macros may vary based on brands used)

Tips & Variations

• Swap shrimp for grilled salmon, chicken, or chickpeas for a vegetarian option.

• Add roasted broccoli or zucchini for extra veggies.

• Double the recipe for a meal prep-friendly lunch option all week.

This Sweet Potato & Shrimp Quinoa Bowl proves that healthy eating doesn’t have to be boring—it’s colorful, satisfying, and full of flavor in every bite.