Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Sweet Potato Dish with Shrimp and Spinach
A nutrient-dense pan-fry that combines roasted sweet potato cubes with succulent shrimp and wilted spinach. The natural sweetness of the potatoes complements the savory shrimp, seasoned simply with garlic and lemon. It is a colorful, one-pan meal that is both gluten-free and delicious.
A nutrient-dense pan-fry that combines roasted sweet potato cubes with succulent shrimp and wilted spinach. The natural sweetness of the potatoes complements the savory shrimp, seasoned simply with garlic and lemon. It is a colorful, one-pan meal that is both gluten-free and delicious.
Ingredients
- 130 g Shrimp
- 100 g Fresh Spinach
- 40 g Onion
- 150 g Sweet Potato
- 1 tbsp Olive Oil
- 1/4 tsp Salt and Pepper
Instructions
- Cut the onion into small pieces and the sweet potato into bite-sized cubes.
- Heat the olive oil in a pan and sauté the onions until transparent.
- Add the sweet potato cubes and shrimp and fry for approx. 8 minutes.
- Next, add the spinach to the pan and cook until it collapses.
- Season with salt and pepper.
Storage and Meal Prep Tips
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