Olive or coconut oil
Apple cider vinegar
1lb Shrimp (cooked, peeled and deveined) or substitute protein
2-3 Bell peppers all colors works
Sweet potatoes (frozen cubed is what I used)
Quinoa and Brown Rice precooked mix
Prep and cook time: Maybe 6 songs on your favorite cooking playlist!
Start by pooling 2-3 Tablespoons of olive or coconut oil in your pan. Pour 1/2 cup of apple cider vinegar in your pan, 1/4 coconut aminos and seasoning with turmeric, ginger, cinnamon and cayenne to taste. (I use dry or powdered spices frequently but fresh would be great of course) I go pretty heavy on the spices but be aware your cinnamon and cayenne can pack a punch. I would say I used at least 1-2 teaspoons each of those. Stir until combined well
Now pour a bag of frozen cut sweet potatoes (apx 12 oz) in your mix, cover that on medium heat while you chop up your red and green peppers. Add those into the mix, stir occasionally.
Dump in frozen shrimp, cover again and cook apx 2-3 songs
Uncover and stir until vegetables are tender and shrimp is hot through. Long enough to grab your drink and set the table!
I use a quinoa and brown rice mix that is cooked and just needs to be heated up! (Always check your ingredient labels to make sure you are eating quality)
To severe I place a fist of raw spinach on my plate or bowl, top with apx 1/2 cup of quinoa-rice mix and microwave 30 seconds, then top with my shrimp and vegetables.
Boom, done and delicious!!!
PS: this makes easy leftovers for the next day or packaged in your freezer!