A bowlful of colorful, delicious, and nutritious veggies with an accompaniment of curried shrimp and butternut squash, drizzled with a low carb peanut sauce.
Ingredients
227 gm
shrimp
(skinned and deveined with tails removed)
1 tbsp
Ghee
1/2 tsp
Curry powder
1 cup
Red cabbage
((chopped))
1 cup
Radish
(sliced)
1 cup
Cucumber
(sliced)
2 cup
Kale
(chopped)
1 head
Broccoli
(chopped)
1/2 cup
Brussels sprouts
(chopped)
2 cup
Cauliflower crumbles/rice
(cooked or raw)
1 avocado(s)
Avocado
(medium; (diced))
3 tbsp
Thai peanut sauce
(enough to drizzle on top)
1 cup
Butternut squash
(roasted; (optional))
Instructions
Melt Ghee in a skillet over medium-high heat until hot. Add shrimp and sprinkle with curry powder. Cook 3-5 minutes, stirring occasionally, until no longer pink. Remove from skillet and set aside.
Chop veggies and divide evenly between 4 bowls, arranging as desired.
