Mexican Shrimp and Sweet Potato Quinoa Salad Recipe

35m total time

Indulge in the vibrant flavors of Mexico with this hearty and healthy salad, featuring tender shrimp, roasted sweet potatoes, crisp lettuce, creamy avocado, and vibrant bell peppers, all tossed with nutty quinoa for a satisfying meal bursting with color and flavor.

Cost: null
mexican
healthy
salad
quinoa
shrimp
sweet potatoes
avocado

Seasoning

1 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
Salt and pepper to taste

Steps

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, toss the shrimp with cumin, chili powder, paprika, salt, and pepper, then place them on one side of the prepared baking sheet.
On the other side of the baking sheet, spread out the diced sweet potatoes, drizzle with olive oil, and sprinkle with salt and pepper.
Roast in the oven for 15-20 minutes until the shrimp is pink and opaque, and the sweet potatoes are tender and lightly browned.
In a large bowl, combine the cooked quinoa, chopped lettuce, diced avocado, sliced bell pepper, and corn kernels.
Add the roasted shrimp and sweet potatoes to the bowl and gently toss everything together.
Serve immediately and enjoy!

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Mexican Shrimp and Sweet Potato Quinoa Salad Recipe

Ingredients

Seasoning

Steps

Get recipes made for you on the Simmer app.