Avocado, Shrimps, Tofu, Veggies Pasta Bowl

This pasta bowl has no sauce, and it is not missing any.

The garlic-cilantro oven-roasted shrimps, and the roasted zucchini and bell peppers  (alike Oven-Style Ratatouille and Vegetable Tian) are all good components of flavors to the pasta. Add in buttery avocado and roasted tofu to make it a balanced meal of complex carbs, lean protein, healthy fats and vegetables's healthy fiber, vitamins and essential minerals.

Roasted Shrimps and Vegetables Pasta Bowl with Avocado and Tofu
10 shrimps, shelled, marinate with 1 clove garlic that is minced, and 1tbsp finely chopped cilantro, 2 tsp curry powder. Set aside for at least 30 mins.
1 organic zucchini, sliced to bite-sizes
1/2 organic red bell pepper, sliced to bite-sizes
1 cup cauliflower florets (option to roast with zucchini, bell peppers but I prefer my cauliflower steamed)
1/2 cup frozen shelled edamame
3-4 pieces of oven-roasted tofu (Oven-Roasted Tofu recipe). If you like it spicy, try Korean Spicy Chilled TofuKorean Spicy Baked Tofu
1 hard-boiled egg
1/2 avocado
Cooked pasta

Directions: Steam (about 5mins) or blanch the cauliflower and edamame. Set aside. Preheat oven to 400F. Prepare zucchini and bell pepper on a tray/sheet pan, season with salt and pepper. Prepare the marinated shrimps on a separate tray/sheet pan. Roast the shrimps for about 15-20 mins (refer Oven-Roasted Shrimps), vegetables about 20-25mins (depending on size of vegetable bites). When done, mix in cauliflower, edamame, roast zucchini, bell peppers with cooked pasta. Layer the pasta+veggie combo with tofu, egg, avocado and oven-roasted shrimps.

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