Chili Lime Shrimp and Watermelon Bowl with Roasted Sweet Potato
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Have Made It
A perfect go-to bowl after a hard workout when you want something that actually feels like a meal. Four distinct textures, a bold chili lime dressing, and a color combination that makes you want to eat it before you even take a bite. The warm roasted sweet potato against the cool fresh watermelon is what makes this work in every season. It feels just as satisfying after a January gym session as it does after an August run. Get the sweet potato in the oven and the shrimp takes three minutes. You are eating in thirty minutes.
Ingredients
For the bowl:
For the chili lime dressing:
Instructions
- Roast the sweet potato — Preheat oven to 425°F. Toss the sweet potato cubes with 1 tablespoon olive oil and a pinch of sea salt. Spread on a baking sheet in a single layer and roast for 20 to 25 minutes, flipping halfway, until golden and slightly caramelized on the edges.
- Make the dressing — While the sweet potato roasts, whisk together the lime juice, honey, and a pinch of salt in a small bowl. Add Tajin if using. Taste and adjust to your preference. Set aside.
- Cook the shrimp — Pat shrimp dry with a paper towel. Season with chili powder, garlic powder, and a pinch of sea salt. Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Add shrimp in a single layer and cook 2 minutes per side until pink and slightly charred. Remove from heat immediately.
- Build the bowl — Divide the shredded purple cabbage between two bowls as the base. Arrange the watermelon, cucumber, roasted sweet potato, shrimp, and avocado over the cabbage in sections.
- Dress and finish — Drizzle the dressing generously over each bowl. Top with fresh cilantro and an extra squeeze of lime. Serve immediately while the shrimp and sweet potato are still warm against the cool watermelon and cabbage.
Note from Umo Callins, RD:
- This bowl covers a lot of ground nutritionally. Shrimp is a lean protein source and sweet potato provides complex carbohydrates to refuel after activity. The sea salt in the dressing contributes sodium after activity. Sweet potatoes and shrimp are available year-round at every grocery store. Use store-bought pre-cut watermelon in colder months and this becomes a genuinely practical year-round meal.
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