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Shrimp Power Bowl with Kale and Chickpeas overhead

Zesty Lemon-Herb Shrimp Power Bowl with Roasted Chickpeas & Sautéed Kale

A vibrant and nutritious power bowl featuring zesty lemon-herb shrimp, crispy roasted chickpeas, and tender sautéed kale, all served over fluffy brown rice.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 people
Calories 700 kcal

Equipment

  • Baking sheet
  • medium bowls
  • large skillet
  • measuring spoons
  • measuring cups
  • cutting board
  • knife
  • colander

Ingredients
  

For the Shrimp:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • lemon Juice of ½
  • Salt and freshly ground black pepper to taste

For the Chickpeas:

  • 1 can chickpeas, rinsed and drained 15-ounce
  • 1 tbsp olive oil
  • ½ tsp cumin
  • ¼ tsp smoked paprika
  • Salt and freshly ground black pepper to taste

For the Kale:

  • 4-5 cups chopped Tuscan kale (lacinato kale) stems removed
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • lemon Juice of ½
  • red pepper flakes Pinch of (optional)
  • Salt and freshly ground black pepper to taste

For the Bowl Assembly:

  • 1 cup cooked brown rice, for serving
  • ¼ cup crumbled goat cheese optional
  • ¼ cup toasted pine nuts
  • Fresh basil leaves, chopped for garnish
  • Lemon-tahini dressing store-bought or homemade

Instructions
 

Prepare the Chickpeas:

  • Toss rinsed chickpeas with olive oil, cumin, smoked paprika, salt, and pepper, then spread on a baking sheet and roast at 400°F (200°C) for 18-22 minutes until crispy and golden.

Cook the Shrimp:

  • Pat shrimp dry, then toss with olive oil, dried oregano, garlic powder, lemon juice, salt, and pepper; cook in a large skillet over medium-high heat for 2-3 minutes per side until pink and cooked through, then set aside.

Sauté the Kale:

  • In the same skillet, sauté minced garlic and red pepper flakes for 30 seconds until fragrant; add chopped Tuscan kale, salt, and pepper, then sauté for 4-6 minutes until tender-crisp and vibrant green, and stir in lemon juice.

Assemble Your Power Bowl:

  • Divide cooked brown rice among two bowls, then arrange sautéed kale, roasted chickpeas, and cooked shrimp on top of each.

Garnish and Serve:

  • Drizzle generously with lemon-tahini dressing, garnish with crumbled goat cheese, toasted pine nuts, and chopped fresh basil, then serve immediately and enjoy.

Notes

For an extra layer of flavor, consider marinating the shrimp for 15-30 minutes before cooking. Adjust red pepper flakes to your spice preference.