BBQ Shrimp Skewers and Sweet Potato Bowls

These bowls are completely customizable, delicious and perfect for any weather. I love skewers because you can prep them in advance and toss them in to cook whenever you are ready to eat. Typically when I think of skewers I think of summer and grilling, well now that we're getting into fall I opted to bake these skewers so even if it's rainy and cold you can still enjoy those summer barbecue flavors!

I paired the barbecue shrimp with yummy sweet potatoes, cool pineapple and creamy avocado. It perfectly balanced the shrimp, peppers and onions. Served over a bed of spinach and any other fresh veggies and you have a full meal!

How will you customize your bowl?

I purposely put ALL the toppings on these bowls to give you guys plenty of ideas. Nothing is required but everything is delicious. I absolutely recommend the pineapple as the citrus cuts the barbecue sauce deliciously.

The best part about shrimp is that it cooks so quickly. Just bake them for 10-15 minutes and you're done!

I definitely recommend prepping the skewers ahead of time so when dinnertime rolls around you can just pop them in the oven. We recommend soaking the wooden skewers in water to avoid burning in the oven. I also recommend marinating the shrimp in the barbecue sauce to really trap in those delicious flavors. If you really love barbecue feel free to top your bowl with even more sauce once it's assembled.

We love these bowls because they're completely customizable and every bite is a new experience with different ingredients ending up on your fork!

BBQ Shrimp Skewers and Sweet Potato Bowls

4 servings | Cook time: 35 minutes


Ingredients:

Skewers:

  • 12-16 oz shrimp

  • 1 cup red onion (~120g)

  • 1 1/3 cup bell peppers chopped into 1 in squares (~200g)

  • 1/2 cup pineapple (~100g)

  • 1/2 cup or 4 oz barbecue sauce (I used #Stubbs)

  • 12-16 wooden skewers

Bowl:

  • 2 large sweet potatoes (4 cups or ~500g)

  • 1 tbsp coconut oil

  • 1/2 tbsp cinnamon

  • 4 cups spinach

  • 4 oz avocado (~1 avocado), sliced

  • 2 oz fat free feta

  • Extras: other roasted vegetables like bok choy, broccoli or zucchini (tossed in olive oil, season with salt in pepper and baked)

  • For topping: extra barbecue sauce, plain greek yogurt, lime juice and/or cilantro.

Directions:

Prep:

  1. 30 minutes or up to 2 hours prior to cooking, toss shrimp in barbecue sauce and place in fridge to marinate.

  2. 30 minutes prior to cooking, soak skewers in water.

Cook:

  1. Preheat oven to 400F.

  2. Toss diced sweet potatoes with coconut oil and cinnamon. Arrange on a baking sheet and place in the oven to bake for about 35 minutes, flipping halfway. If roasting heartier veggies as well like broccoli or carrots add them here.

  3. Remove skewers from water and take shrimp out.

  4. Stack bell peppers, onions, barbecue shrimp and pineapple on the skewers.

  5. Arrange the skewers on a baking sheet and place in oven when there is 15 minutes remaining on the potatoes and cook for the remaining time. If roasting light veggies like bok choy or zucchini, add here.

  6. Remove the skewers, potatoes and any optional veggies from the oven and assemble the bowls. Start with a base of chopped spinach and diced sweet potatoes. Strip the shrimp skewers into the bowls and top with any additional toppings. I used crumbled feta, freshly sliced avocado and some roasted bok choy.

  7. Serve with additional barbecue sauce, a scoop of greek yogurt, a squeeze of fresh lime and/or freshly chopped cilantro for dressing.

 

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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.


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