Dinner Inspiration Bowl with Smokey Curried Chickpeas & Chipotle Shrimp

SMOKEY CURRIED CHICKPEAS:

Preheat the oven to 400F (200C). Rinse and thoroughly drain a can of chickpeas under cold water. Pat the chickpeas very dry with a clean dish towel or paper towels, removing any loose skins. In a bowl, toss the dried chickpeas with 1.5 tablespoons of olive oil, 0.5 teaspoon smoked paprika, 0.5 teaspoon curry powder, 0.5 teaspoon garlic powder, and 0.25 teaspoon pink salt, ensuring they are evenly coated. Spread the chickpeas on a baking sheet and bake for 25-30 minutes, tossing halfway through. Sprinkle with more smoked paprika and toss well after baking.

SHRIMP:

Pat the shrimp dry thoroughly. Season the shrimp generously with a pinch each of garlic powder, chipotle powder, salt, pepper, oregano, and paprika. Coat a pan with a splash of ghee and cook the shrimp over medium-high heat for a few minutes until they are pink and cooked through.

QUINOA:

Rinse 1 cup of quinoa. In a small pot, combine the rinsed quinoa with 2 cups of bone broth, 1 tablespoon of ghee, a pinch of garlic powder, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the liquid has been absorbed. Let it rest, covered, for 5 minutes, then fluff with a fork.

MUSHROOMS AND SPINACH:

In a pan, heat a splash of olive oil over medium heat. Add 1 minced clove of garlic and sauté the mushrooms and spinach with a pinch of salt and pepper until the vegetables are tender and the spinach has wilted.

ASSEMBLY:

Assemble your dinner plate with fluffy quinoa, sautéed spinach and mushrooms, pan-seared chipotle shrimp, and crispy smokey-curried chickpeas. Optionally add roasted brussels sprouts for extra greens.