Cilantro Lime Shrimp and Root Vegetable Grain Bowls

• Root Vegetable Kit
• 2 tbsp extra virgin olive oil, divided
• Kosher salt and freshly ground pepper
• 1 lb peeled and deveined shrimp
• 7 oz pkg Kevin’s Paleo Keto Cilantro Lime Sauce
• 2 (8.5 oz pkg) Seeds of Change Organic Quinoa Brown Rice Blend
• 1 ½ c edamame
• Lime wedges, for serving

Root Veggie Kit

• 1 c beets, chopped into cubes
• 1 c turnips, chopping into cubes
• 1 c sweet potatoes, chopping into cubes
• Green onion, chopped and reserved

Preheat oven to 425°F. Line a large sheet pan with aluminum foil.

Add vegetables from veggie kit to a large bowl, toss with 1 tbsp olive oil and season with salt and pepper, to taste. Spread in a single layer on the sheet pan and place in oven to roast for 30 minutes, tossing the veggies midway through.

When veggies have 5 minutes left, add remaining 1 tbsp oil to a large skillet and heat over medium high for 2-3 minutes. Add shrimp, season with salt and pepper and cook on all sides until barely pink, 2-3 minutes.

Reduce heat to low add all of the sauce to the pan. Simmer 2-3 minutes just to heat sauce. Remove from heat.

Prepare the quinoa/rice pouches according to the package instructions.

To serve, divide quinoa/rice mixture equally among 4 bowls. Top each with shrimp and sauce mixture, roasted veggies, edamame and reserved green onion and lime wedges.