Sriracha Shrimp Peanut Bowl

a bowl full of roasted vegetables and shrimp with peanut butter sauce crossed on top.

15 minutes

Total Servings: 1, Serving Size: 1 bowl



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

1 lime

salt & pepper to taste


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.

Nutrients Per serving

Calories from Fat290
Trans Fats0g

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