Chipotle Veggie & Shrimp Tacos

Dinner, Recipes

Looking for a Gluten Free, Dairy free and Soy free dish? Look no more! This bowl is packed with nutrients, flavor and antioxidants. The bulk of this meal is vegetables so you will have no problem hitting your veggie intake goal if you make this. It is also very easy to meal prep or tailor to your diet. Simple skip the shrimp to make it a vegan meal or add some chicken to change the protein.

Due to some health concerns of people really close to me, I have been trying to cook Gluten and Dairy free meals. At first I thought that I would have to sacrifice taste but I was very wrong. I found that when you eat gluten and dairy free, you are often actually eating healthier because you resort to more vegetables to fill the meals. It also forces you to get our of your comfort zone and try new things.

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INGREDIENTS  

  • ½ tsp Ancho Chipotle Powder
  • ½ tsp Salt
  • ½ tsp Pepper
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • 1 Stalk Broccoli (about 1 cup)
  • 1 Baby Bell Pepper (about ½ cup)
  • 1 Zucchini
  • 1 Poblano Pepper
  • 1 Medium Sweet Potato
  • ½ Red Onion
  • Olive Oil
  • 15-20 Shrimp Prawns

INSTRUCTIONS 

  • Preheat oven at 425°F.
  • In a small bowl, combine all spices and set aside.
  • Wash and dry all produce. Cut Broccoli into bite size pieces, cut zucchini, sweet potato, poblano pepper, bell pepper and onion into ¼in cubes.
  • Combine all ingredients in a large bowl with a drizzle of olive oil.
  • Lay flat on a parchment paper lined baking pan and bake in the oven for 25 minutes. Stirring half way through. Note: Depending on how large the sweet potatoes pieces are, you may need a few extra minutes.
  • While veggies are cooking, detail the prawns, rinse and pat dry.
  • Heat a medium frying pan over medium high heat and drizzle olive oil in pan. Sauté shrimp with a dash of salt until pink and lightly browned on each side.
  • Once veggies are done, remove from oven and combine with shrimp. Serve over quinoa, rice or in a wrap.

Chipotle Veggie Shrimp Tacos

  • ½ tsp Ancho Chipotle Powder
  • ½ tsp Salt
  • ½ tsp Pepper
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • 1 Stalk Broccoli (about 1 cup)
  • 1 Baby Bell Pepper (about ½ cup)
  • 1 Zucchini
  • 1 Poblano Pepper
  • 1 Medium Sweet Potato
  • ½ Red Onion
  • Olive Oil
  • 15-20 Shrimp Prawns
  1. Preheat oven at 425°F.

  2. In a small bowl, combine all spices and set aside.

  3. Wash and dry all produce. Cut Broccoli into bite size pieces, cut zucchini, sweet potato, poblano pepper, bell pepper and onion into ¼in cubes.

  4. Combine all ingredients in a large bowl with a drizzle of olive oil.

  5. Lay flat on a parchment paper lined baking pan and bake in the oven for 25 minutes. Stirring half way through. Note: Depending on how large the sweet potatoes pieces are, you may need a few extra minutes.

  6. While veggies are cooking, detail the prawns, rinse and pat dry.

  7. Heat a medium frying pan over medium high heat and drizzle olive oil in pan. Sauté shrimp with a dash of salt until pink and lightly browned on each side.

  8. Once veggies are done, remove from oven and combine with shrimp. Serve over quinoa, rice or in a wrap.