Mediterranean-Inspired Shrimp and Farro Bowls
with Tomato-Cucumber Salad and Roasted Sweet PotatoesCalories
:
730 kcalProtein
:
40g proteinTotal
:
30 minutesDifficulty
:
EasyNew
High Protein
Allergens:
- Shrimp
- Milk
- Wheat
- Tree nuts
- Soy
- Milk
- Sulphites
- Crustaceans
- Egg
- Sesame
- Mustard
- Peanuts
- Wheat
- Fish
- May contain traces of allergens
- Triticale
Ingredients: Sweet potato • Shrimp • Tomatoes • Cucumber • Greek yogurt (skim milk, cream, active bacterial cultures) (milk) • Farro (wheat) • Lemon • Sunflower seeds • Mint • Garlic • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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 be present: 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 be present: Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)
7 g
Mint
Not included in your delivery
2 tbsp
Oil*
Nutrition Values
Calories730 kcal
Fat25 g
Saturated Fat3.5 g
Carbohydrate90 g
Sugar13 g
Dietary Fiber13 g
Protein40 g
Cholesterol185 mg
Sodium920 mg
Potassium1550 mg
Calcium250 mg
Iron6 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
•Parchment Paper
•Baking Sheet
•Colander
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Small Bowl
•Large Non-Stick Pan
Cooking Steps
1
- 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 olive oil per sheet.) Season with salt and pepper, if you like.
- 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.)
2
- Meanwhile, to a medium pot, add farro, half the Cumin-Turmeric Spice Blend, 1/8 tsp (1/4 tsp) salt 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.
3
- Cut tomatoes into 1/2-in pieces.
- Halve cucumber lengthwise. Cut into 1/2-inch half moons.
- Roughly chop mint.
- Peel, then 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. Toss to combine. Season with salt and pepper, if you like.
4
- To a small bowl, add yogurt, half the lemon zest, half the lemon juice, half the garlic and half the mint. Stir to combine. Season with salt and pepper, if you like.
- 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.
5
- Drain and rinse shrimp, then pat dry with paper towels. Season with remaining Cumin-Turmeric Spice Blend.
- To the same pan (from step 4), 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 you like.
6
- Fluff farro and stir in remaining mint and remaining lemon zest.
- Divide farro, roasted sweet potatoes and tomato-cucumber salad between plates.
- Place shrimp on top of farro.
- Dollop yogurt sauce and sprinkle sunflower seeds over top of shrimp.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the mix of flavours, especially the cumin-turmeric spice blend and zesty lemon yogurt sauce, though some found it bland.
- Ease of prep: Several reviewers noted unclear instructions, particularly missing oven temperature for roasting sweet potatoes and confusing mint allocation.
- Suggestions: Consider adding more seasoning or a broth concentrate when cooking the farro to enhance overall flavour.
- Portions: Some found the meal very filling; consider reducing sweet potato for a lighter option.
- Texture: Reviewers appreciated the variety of textures from the farro, shrimp, and vegetables.
