Autumn is officially here. This cozy mustard roasted shrimp and sweet potato bowl is earthy, nutty and wholesome. Perfect for one of those chilly fall evenings along with some bread dipped in some good herbed olive oil with glass of white wine. Light and flavorful for a nice candlelight dinner with a close friend or loved one.
1 pound of shrimp peeled and deveined
1 Medium sweet potato cubed
1 cup broccoli florets
2 tablespoons avocado oil
2-3 tablespoons whole grain mustard
1 tablespoon apple cider vinegar
1 tsp. chopped garlic
2 tablespoons pine nuts
salt and pepper to taste
Preheat oven to 400. Peel and cut sweet potato into one inch pieces. Spread onto baking sheet, toss with 1 tablespoon avocado oil and season with salt, pepper. Bake for 10 minutes.
While the sweet potato cooks, place the shrimp in a medium bowl, toss with chopped garlic and season with salt and pepper. After the sweet potato cooks for 10 minutes add the shrimp and broccoli to the baking sheet along with the sweet potato and bake for an additional 8-10 minutes until shrimp are pink and fully cooked and broccoli is slightly toasty.
While the shrimp and veggies cook toast the pine nuts. On medium high heat, heat a small pan then the add pine nuts. Tossing often cook until toasty and fragrant. Remove from heat and set aside.
In a small bowl mix together the whole grain mustard, 1 tablespoon avocado oil and 1 tsp. apple cider vinegar. Combine well. Toss onto the shrimp and veggie mixture and transfer to bowls. Top with toasted pine nuts. Serves 3-4