1 tablespoon & 1 teaspoon water
2 tablespoons creamy peanut butter
½ teaspoon Sriracha sauce
½ cup cooked farro, cooked in unsweetened coconut milk (or other grain, such as quinoa or brown rice)
2 cups spinach
1 1/2 cups assorted peppers
1 tablespoon olive oil
1 small garlic clove, minced
12 frozen shrimp, thawed and peeled
salt & pepper to taste
Created by Caroline Young Bearden, MS, RD, LD
In a small bowl, mix water, peanut butter and Sriracha, and set sauce aside. Place farro in a medium-sized bowl. Heat skillet over medium-high heat and add 1 tsp oil. Cook peppers and onions for 3 to 5 minutes, or until softened. Transfer to the bowl with farro. Add spinach to skillet with 1 tsp oil and half of the garlic. Stir and cook until wilted, about 3 minutes. Transfer to the same bowl. Pour the rest (1 tsp) of the oil and garlic in the skillet, and add shrimp. Squeeze lime juice on top and cook, stirring often, for 4 to 6 minutes, or until shrimp is opaque. Transfer to the same bowl. Heat sauce for 15 seconds in microwave, and pour on top of farro, vegetables and shrimp. Season with salt and pepper.
Watch this quick video to see this recipe and a partner breakfast bowl in action.
Nutrition information per serving:
Calories from Fat: 290
Trans fats: 0g