Healthy Product Line- Mediterranean Shrimp and Farro Bowl

Name: Healthy Product Line- Mediterranean Shrimp and Farro Bowl with roasted sweet potato, tomato and cucumber
Yield: 2
Cuisine: 0
Ingredients: 285 g Shrimp; 1 unit(s) Tomato; 2 unit(s) Mini Cucumber; 1 unit(s) Greek Yogurt; 1 unit(s) Lemon; ½ cup Farro; 2 unit(s) Garlic, cloves; 28 g Sunflower Seeds; 2 unit(s) Sweet Potato; 4 g Cumin-Turmeric Spice Blend; 7 g Mint; 2 tbsp Oil*

with roasted sweet potato, tomato and cucumber

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Allergens:

Shrimp

•Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time

Cooking Time

DifficultyEasy

Ingredients

serving amount

285 g

Shrimp

(Contains: Shrimp)

1 unit(s)

Tomato

2 unit(s)

Mini Cucumber

1 unit(s)

Greek Yogurt

(Contains: Milk)

1 unit(s)

Lemon

½ cup

Farro

(Contains: Wheat May contain traces of: Tree nuts, Soy, Milk, Sulphites, Crustaceans, Egg, Sesame, Mustard, Peanuts, Wheat, Fish)

2 unit(s)

Garlic, cloves

28 g

Sunflower Seeds

2 unit(s)

Sweet Potato

4 g

Cumin-Turmeric Spice Blend

(May contain traces of: Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)

7 g

Mint

Not included in your delivery

2 tbsp

Oil*

Nutrition Values

Calories700 kcal

Fat25 g

Saturated Fat3.5 g

Carbohydrate50 g

Sugar14 g

Dietary Fiber13 g

Protein39 g

Cholesterol185 mg

Sodium920 mg

Trans Fat0 g

Potassium1300 mg

Calcium250 mg

Iron4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Large Non-Stick Pan

•Small Bowl

Cooking Steps

Before starting, wash and dry all produce.
Cut sweet potatoes into 1/2-inch pieces. To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, if desired.
Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)

Meanwhile, to a medium pot, add farro, half the Cumin-Turmeric Spice Blend and 3 cups (6 cups) water. Bring to a boil over high. Once boiling, reduce heat to medium-low.
Cook uncovered for 16-20 min, until farro is tender but still firm to the bite. Strain farro, then return to the pot, off heat.

Cut tomatoes into 1/2-in pieces.
Halve cucumber lengthwise. Cut into 1/2-inch half moons.
Roughly chop mint.
Peel, mince or grate garlic.
Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
To a small bowl, add tomatoes, cucumber and half the mint. Then toss to combine. Season with salt and pepper, if desired.

To a small bowl add yogurt, half the lemon zest, half the lemon jucie, half the garlic and half the chopped mint. Then stir to combine. Season with salt and pepper, if desired.
Heat a large non-stick pan over medium. .
When hot, add sunflower seeds to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.

Drain and rinse shrimp, then pat dry with paper towels. Season with remaining Cumin-Turmeric Spice Blend.
To the same pan, heat 1 tbsp (2 tbsp) oil over medium-high. When the pan is hot, add shrimp and remaining garlic. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink. **
Add remaining lemon juice. Season with salt and pepper, if desired.