Shrimp and Sweet Potato Mash Garlic Butter Shrimp over Creamy Sweet Potato Mash Ingredients: 1 lb (450g) shrimp, peeled and deveined 2 tablespoons olive oil 3 garlic cloves, minced 1 teaspoon smoked paprika Salt and pepper to taste 2 large sweet potatoes, peeled and cubed 2 tablespoons butter 1/4 cup milk (or coconut milk for dairy-free option) 1 tablespoon chopped fresh parsley Lemon wedges, for serving Directions: Boil the sweet potatoes in a pot of salted water until fork-tender, about 12–15 minutes. Drain and return to the pot. Add butter and milk to the sweet potatoes. Mash until creamy and smooth. Season with salt and pepper to taste. While the potatoes cook, heat olive oil in a skillet over medium heat. Add the garlic and sauté for 30 seconds. Add shrimp to the skillet and season with paprika, salt, and pepper. Cook for 2–3 minutes per side, or until pink and cooked through. Serve the shrimp over the mashed sweet potatoes. Sprinkle with fresh parsley and a squeeze of lemon juice. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 320 kcal | Servings: 4 servings #shrimpdinner #sweetpotatorecipe #quickmeals #seafoodrecipes #comfortfood #glutenfreedinner #healthyeats #creamyandlight #homecookedmeals #garlicbuttershrimp #easyfamilydinner #shrimplovers #pescatarianmeals #oneplatewonder #30minutemeal #balancedbites #freshingredients #warmbowls #weeknightdinner #naturallysweet Garlic butter shrimp on a bed of creamy sweet potato mash — the kind of meal that feels fancy but comes together in 30 minutes!

Beef and Sweet Potato Mash Savory Ground Beef with Garlic-Herb Sweet Potato Mash Ingredients: 1 lb (450g) ground beef 1 tablespoon olive oil 1 small onion, diced 2 cloves garlic, minced 1/2 teaspoon smoked paprika 1/2 teaspoon dried thyme Salt and pepper, to taste 1 tablespoon Worcestershire sauce 3 large sweet potatoes, peeled and cubed 2 tablespoons butter 1/4 cup milk (or more, as needed) 1 tablespoon chopped fresh parsley (for garnish) Optional: sautéed spinach or peas for serving Directions: In a large pot, bring water to a boil and add sweet potato cubes. Cook for 15–20 minutes, or until fork-tender. Drain and set aside. Meanwhile, heat olive oil in a skillet over medium heat. Add diced onion and cook for 3–4 minutes, until softened. Add garlic and cook another 30 seconds. Add ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 6–8 minutes. Season with paprika, thyme, salt, pepper, and Worcestershire sauce. Stir well and reduce heat to low. Mash sweet potatoes with butter and milk until smooth and creamy. Season to taste with salt and pepper. To serve, divide the mashed sweet potatoes between plates. Top with savory ground beef mixture and garnish with chopped parsley. Add greens like sautéed spinach if desired. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 430 kcal per serving | Servings: 4 servings #beefandsweetpotato #comfortfoodrecipes #groundbeefmeals #sweetpotatomash #easyweeknightdinner #savorydinner #healthybowl #cleancomfortfood #homestylemeals #beefandmash #familyfriendlyrecipe #glutenfreedinner #balancedmeals #sweetpotatorecipes #highproteinlowfat #dinnerunder30minutes #heartyandhealthy #mealprepideas #cozymeals #veggiefriendlydinner Say hello to comfort in a bowl! This Beef and Sweet Potato Mash is savory, cozy, and totally weeknight-approved.

Beef and Quinoa Bowl Savory Ground Beef & Quinoa Power Bowl with Roasted Veggies Ingredients: 1 tablespoon olive oil 1 lb lean ground beef 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon smoked paprika Salt and pepper to taste 1 cup quinoa 2 cups water or broth 1 red bell pepper, diced 1 zucchini, diced 1/2 red onion, chopped 1 cup cherry tomatoes, halved 1 tablespoon olive oil (for vegetables) 1/4 teaspoon dried oregano 1/4 teaspoon chili flakes (optional) 1 avocado, sliced Fresh parsley or cilantro, chopped, for garnish Directions: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss bell pepper, zucchini, onion, and cherry tomatoes with olive oil, oregano, salt, and chili flakes. Spread on the baking sheet and roast for 20–25 minutes. Rinse quinoa under cold water. Combine with water or broth in a saucepan and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork. While quinoa cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Season beef with garlic powder, onion powder, smoked paprika, salt, and pepper. Stir to combine and cook for another 2–3 minutes. To assemble, divide quinoa into bowls, top with roasted veggies, seasoned beef, avocado slices, and fresh herbs. Serve warm. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 470 kcal | Servings: 4 servings #beefquinoabowl #healthybeefrecipes #quinoabowlideas #roastedveggies #powerbowlmeal #wholefoodslunch #glutenfreedinner #nutritiousbowl #easybeefmeal #onebowlmeal #proteinpacked #wellnessbowl #quinoalover #healthycomfort #mealprepideas #simplebowlrecipes #grainbowlinspo #veggieandbeef #quinoaandgreens #quicknutritiousdinner Fresh, filling, and full of flavor! This Beef and Quinoa Bowl with roasted veggies is a perfect meal prep option or weeknight dinner.

Shrimp and Wild Rice Casserole Creamy Baked Shrimp and Wild Rice Casserole with Mushrooms and Herbs Ingredients: 1 cup wild rice blend 2 1/2 cups low-sodium chicken or vegetable broth 1 tablespoon olive oil 1 small onion, chopped 2 cloves garlic, minced 1 cup mushrooms, sliced 1/2 teaspoon dried thyme Salt and pepper to taste 1 pound shrimp, peeled and deveined 1/2 cup sour cream 1/2 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 2 tablespoons chopped fresh parsley Directions: Preheat oven to 375°F (190°C). In a medium saucepan, combine wild rice blend and broth. Bring to a boil, reduce heat to low, cover, and simmer for 45–50 minutes or until rice is tender and liquid is absorbed. While rice cooks, heat olive oil in a skillet over medium heat. Add onion, garlic, and mushrooms. Cook for 5–6 minutes, until soft. Stir in thyme, salt, and pepper. In a large bowl, combine cooked rice, sautéed vegetables, shrimp, sour cream, mozzarella, and half of the Parmesan. Stir gently to combine. Transfer mixture to a greased 9x13-inch baking dish. Sprinkle remaining Parmesan on top. Bake for 20–25 minutes, or until shrimp are cooked through and top is golden. Garnish with parsley before serving. Prep Time: 15 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 30 minutes Kcal: 410 kcal | Servings: 6 servings #shrimprecipes #wildricecasserole #seafoodbake #comfortfooddinner #easycasserole #bakedshrimpdish #weeknightmeals #homemadecasserole #creamyshrimp #glutenfreedinner #mushroomcasserole #shrimpandrice #familydinnerideas #cheesycasserole #shrimpcomfortfood #easyshrimpbake #ovenbakedrecipes #savorycasserole #heartymeals #makeaheadmeal This creamy Shrimp and Wild Rice Casserole is packed with juicy shrimp, earthy mushrooms, and herby flavor! Cozy, hearty, and easy to prep ahead!

Black Bean Chili Hearty Vegan Black Bean Chili with Smoky Spices Ingredients: 1 tablespoon olive oil 1 medium onion, diced 3 cloves garlic, minced 1 bell pepper (red or yellow), diced 2 (15 oz) cans black beans, drained and rinsed 1 (14.5 oz) can diced tomatoes 1 (8 oz) can tomato sauce 1 1/2 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon oregano 1/4 teaspoon cayenne pepper (optional) Salt and pepper to taste 1 cup vegetable broth or water Optional toppings: avocado, cilantro, vegan sour cream, lime wedges Directions: Heat olive oil in a large pot over medium heat. Add onion and bell pepper and sauté for 4–5 minutes until softened. Stir in garlic and cook for another 30 seconds. Add black beans, diced tomatoes, tomato sauce, broth, chili powder, cumin, paprika, oregano, cayenne, salt, and pepper. Stir well to combine. Bring to a simmer and reduce heat to low. Cover partially and let simmer for 20–25 minutes, stirring occasionally. Adjust seasoning as needed. Serve hot with desired toppings. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 240 kcal per serving (approximate) | Servings: 4 #veganchili #blackbeanchili #plantbaseddinner #meatlessmonday #healthycomfortfood #onepotvegan #easyveganrecipes #vegetarianchili #heartyveganmeals #legumelove #dairyfree #meatfree #glutenfreedinner #blackbeans #vegancomfortfood #spicyvegan #veganchiliideas #plantprotein #easychili #veganbowls Warming, bold, and meat-free—this Black Bean Chili is packed with flavor and plant-based power! 🌶️🫘🥄