1.5/2.0 pounds of Raw Shrimp
1 Butternut Squash
1 head of Kale
2 bags of Cut Green Beans
1 family sized bag of Cauliflower Rice
Lemon Pepper Seasoning
3 tbsp Dijon Mustard
3 tbsp Apple Cider Vinegar
1 1/2 tbsp Olive Oil
1 tsp Garlic Powder
Preheat oven to 400°. Line a baking sheet with foil.
Toss butternut squash onto tray in cubes with a 1/2 tsp olive oil and lemon pepper seasoning. Roast for 20 mins. Set aside when done.
Put green beans in a bowl and cook for allotted time or until soft. Set aside when done.
Heat 1/2 tsp olive oil on medium heat in a skillet. Add chopped kale with a drizzle of Dijon mustard. Sauté kale until green and tender. Set aside when done.
Combine ingredients for dressing and then set aside.
Rinse shrimp and de-tail and take the shells off. Pat dry when done. Season with lemon pepper seasoning on both sides.
Heat remaining oil over medium high heat. Add shrimp to cook for 2-3 mins on one side then flip them over and do the same on the other side. Cook until shrimp is pink.
Assemble bowls with cauliflower rice, kale, butternut squash, green beans and shrimp. Top with the dressing and serve.
299 Calories 27.4 Carbs/4.6 Fat /34 Protein