Roasted sweet potato cubes from the oven, pan-fried shrimp with our garlic shrimp mix, and a fresh salad of cucumber, tomato and avocado. A spoon of cottage cheese makes it creamy and ties the warm and cold sides together. A bowl for one that you have ready in half an hour, with little washing up and plenty of colour on the plate. A drizzle of honey or some chilli flakes on top takes it up another notch.

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⏱ Preparation time: ±30 min
👥 Servings: 1
🌶 Difficulty: easy
🍽 Category: Main course

Ingredients

For the shrimp

• 200 g shrimp
• 7.5 g garlic shrimp mix
• Moroccan olive oil

For the bowl

• 1 sweet potato
• A handful of cherry tomatoes
• 1 avocado
• Cucumber
• 5 g fresh parsley
• Salt and pepper
• Cottage cheese

To finish, optional

• Honey
• Chilli flakes or crispy chili oil

Preparation

1. Preheat the oven to 200 °C.
2. Cut the sweet potato into cubes, toss with salt, pepper and a drizzle of Moroccan olive oil and roast for 20 minutes.
3. Marinate 200 g shrimp with 7.5 g garlic shrimp mix and olive oil.
4. Fry the shrimp for 2 to 3 minutes per side in a hot pan, until just opaque.
5. Meanwhile, dice the cucumber, cherry tomatoes and avocado. Toss with olive oil, 5 g parsley, salt and pepper.
6. Take the sweet potato out of the oven and spoon it into the bottom of your bowl.
7. Top with the shrimp, the avocado, tomato and cucumber salad on the side, and finish with a spoon of cottage cheese. A drizzle of honey or some chilli flakes can go on top.

Chef's tip

Take the shrimp off the heat as soon as they turn from grey to pink. They keep cooking in the hot pan, and a minute too long makes them rubbery.

Serving suggestion

Serve lukewarm, so the sweet potato and the cold salad stay distinct next to each other.

Ready to cook?

The shrimp get their flavour from our garlic shrimp mix. Use our Moroccan olive oil for the marinade, the sweet potato and the salad. Order them together and make this bowl at home with the same flavour.

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Enjoy your meal!
— Moroccan Spicy Secrets