Vibrant bowl with fresh vegetables, grains, and zesty seafood dressing, perfect for a nutritious and satisfying meal.
# Components:
→ Grains
01 - 1 cup (180 g) brown rice or quinoa, uncooked
02 - 2 cups (480 ml) water
03 - 1/2 tsp sea salt
→ Vegetables
04 - 1 cup (150 g) cherry tomatoes, halved
05 - 1 cup (100 g) cucumber, sliced
06 - 1 cup (80 g) baby spinach
07 - 1 cup (120 g) shredded carrots
08 - 1 cup (120 g) red cabbage, shredded
09 - 1 avocado, sliced
→ Protein
10 - 200 g cooked shrimp, peeled and deveined
11 - 1 tbsp olive oil
12 - 1/2 tsp smoked paprika
13 - 1/4 tsp black pepper
→ Toppings
14 - 2 tbsp pumpkin seeds
15 - 2 tbsp chopped fresh herbs (dill, parsley, or cilantro)
16 - Lemon wedges, for serving
→ Fisherman’s Pride Dressing
17 - 1/3 cup (80 ml) extra virgin olive oil
18 - 2 tbsp lemon juice
19 - 1 tbsp Dijon mustard
20 - 1 tbsp capers, finely chopped
21 - 1 tbsp fresh dill, chopped
22 - 1 small garlic clove, minced
23 - 1/2 tsp anchovy paste (optional, for extra umami)
24 - 1/4 tsp black pepper
25 - Salt, to taste
# Directions:
01 - Rinse brown rice or quinoa and combine with water and salt in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer until tender, approximately 15–20 minutes. Fluff with a fork and allow to cool slightly.
02 - Pat the shrimp dry. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the shrimp, smoked paprika, and black pepper. Sauté for 2–3 minutes until the shrimp are opaque and cooked through. Remove from skillet and set aside.
03 - Wash and prepare all vegetables as specified: halve the cherry tomatoes, slice the cucumber, chop the baby spinach, shred the carrots, shred the red cabbage, and slice the avocado.
04 - In a small mixing bowl, combine extra virgin olive oil, lemon juice, Dijon mustard, finely chopped capers, chopped fresh dill, minced garlic, anchovy paste (if using), black pepper, and salt. Whisk until the dressing is emulsified.
05 - Divide the cooked grains equally among four serving bowls. Artfully arrange the spinach, cherry tomatoes, cucumber, shredded carrots, shredded red cabbage, and sliced avocado over the grains. Top with the prepared shrimp.
06 - Drizzle the Fisherman’s Pride Dressing generously over each bowl. Garnish with pumpkin seeds and chopped fresh herbs. Serve with lemon wedges for squeezing.
