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
Ingredients:
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 Tofu, Korean 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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Tag: shrimp, veggie, pasta salad
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