Asparagus Shrimp Poke Bowl
Asparagus Shrimp Poke Bowl - Colorful and healthy!
Healthy, because
Even smarter
Nutritional values
Shrimp is low in fat and high in protein; avocados provide good fat and fiber. This combination of nutrients ensures that the bowl satiates for a long time.
If you don't like shrimp, you can substitute fried chicken or tofu cubes for the seafood. Need a little more for your meal? Add a few ounces of steamed rice!
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 4.1 μg | (21 %) | ||
| Vitamin E | 11.9 mg | (99 %) | ||
| Vitamin K | 138.8 μg | (231 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 255 μg | (85 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 1,448 mg | (36 %) | ||
| Calcium | 302 mg | (30 %) | ||
| Magnesium | 159 mg | (53 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 136 μg | (68 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 240 mg | |||
| Cholesterol | 174 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 9 ozs Cocktail tomatoes
- 1 ½ ozs Arugula (1 bunch)
- 1 garlic clove
- 1 oz Parmesan
- 24 ozs green Asparagus
- 2 Tbsps olive oil
- salt
- peppers
- 18 ozs King prawn (without shell)
- ½ lemon (juice)
- 2 Avocados
Preparation steps
Wash and halve the tomatoes. Wash arugula and shake dry. Peel and chop garlic. Coarsely slice Parmesan cheese. Wash asparagus, cut off woody ends and peel the lower third. Cut asparagus diagonally into 2-inch pieces.
Heat 1 tablespoon of oil in a frying pan. Sauté asparagus in it for about 5 minutes over medium heat, turning. Season with salt and pepper and remove asparagus.
Rinse shrimp and pat dry. Heat remaining oil in frying pan. Sauté shrimp in it, turning, for about 2 minutes over medium heat. Then add garlic and fry for another 2 minutes. Season shrimp with salt and pepper and sprinkle with lemon juice.
Cut avocados in half, remove seeds, lift flesh from peel and slice. Arrange all ingredients in bowls and serve sprinkled with Parmesan.
