FIRST RECIPE EVER!

So, I'm new to this whole blogging thing. I like to think I'm pretty knowledgeable when it comes to technology. After starting this blog, I've realized...I'm wrong. We all have to start somewhere, right?

I've been cooped up in my apartment for about three weeks now (but who's counting) due to COVID-19. This is a scary time for everyone, no matter what walk of life you come from. I decided to take this time to fulfill my dream of sharing recipes and my love of food. What's better than cooking and eating delicious food to lift your spirits? Probably nothing.

The weather in Virginia has been ever-changing, to say the least. It's almost mid-April. One day will be beautiful and warm, then the next day is blistering cold and windy. Ugh.

On those cold days where I can hear the wind howling at the windows, I want something warm and comforting to eat! Something that makes me feel comforted, full and happy. I am all about easy recipes that everyone will love. My healthy protein bowl is perfect to whip up on those chilly nights. This recipe is extremely versatile and you can use a variety of vegetables and proteins that you probably already have at home. My recipe calls for shrimp, but you can use any protein such as chicken. The recipe can also be made vegetarian by using tofu, and vegan by omitting the halloumi cheese and substituting the dressing for your favorite non dairy dressing. This is my first recipe EVER, and I know there will be some bumps in the road but I look forward to sharing what I learn with you. Please feel free to ask any questions and give an suggestions! Enjoy! :)

HEALTHY PROTEIN BOWL

Main Dish • Chicken, Rice, Salad, Vegetable, Vegetarian

Serving size: 2 servings

Prep time: 15 mins

Cook time: 30 mins

Ingredients

• For the crispy chick peas:

• 1 can chick peas, rinsed and drained

• 1 tbs. olive oil

• Pinch coarse salt

• Pinch cayenne pepper

• 1 tsp adobo seasoning

• Bowl Ingredients:

• 1 cup jasmine rice

• 3 cups chopped kale

• Half large white onion, chopped

• 1 large sweet potato, chopped into bite size cubes

• 12 large peeled and deveined shrimp

• Large piece of halloumi cheese, dried and sliced

• Any garlicky dressing, such as Caesar

• Salt and pepper to taste

• Lemon wedges

Directions

• Crispy chick peas:

• 1. Preheat oven to 400°. While the oven is heating, drain the chick peas and rinse with water. Transfer to a plate and dry with paper towel. This step is important because they won’t get crispy unless they’re dry.

• 2. Toss chick peas in olive oil, salt, cayenne, and adobo. Spread evenly on a baking sheet that’s covered with parchment paper. Once oven is heated, place chick peas on the middle rack and bake for 20-30 minutes, stirring occasionally until crispy. Remove from oven once crispy.

• Bowl:

• 1. While the chick peas are cooking, start the rice by cooking as directed on package.

• 2. Place chopped sweet potato on baking sheet, drizzle with olive oil and season with salt and pepper. Bake in oven with chick peas for 20-25 minutes.

• 3. Heat up a non stick skillet over medium heat, add splash olive oil. Add dried sliced halloumi cheese and cook each side until golden brown, about 2-3 minutes each side. Set aside on a paper towel lined plate

• 4. In the same skillet, add another splash olive oil. Once oil is hot, add your chopped onion and cook until translucent. Add kale and sauté until wilted, about 5-6 minutes. Sprinkle with salt and pepper, set aside.

• 5. Sauté your shrimp over med high heat until pink and slightly browned on each side. add sprinkle of adobo seasoning. Remove from heat and set aside.

• 6. Remove chick peas and sweet potatoes from oven once cooked. At this point, all your bowl toppings should be finished along with your rice.

• 7. Assemble bowl. Scoop rice into a bowl, top with shrimp, sautéed kale, sweet potato, chick peas, and halloumi cheese. Drizzle garlic dressing over bowl, then add a squeeze of lemon if desired.

Please Note: Drying the halloumi cheese is important for browning. To do this, place the sliced cheese on a plate. Take a paper towel and press down, squeezing the liquid out until there’s no more coming out.