In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Chipotle shrimp and Cajun-spiced potato over romaine salad
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, No Added Sugar, <600 Calories
2 Servings, 550 Calories/Serving
25–40 Minutes
Score a boatload of nutrients with this flavorful sheet pan meal featuring tender potato tossed in a supercharged blend of garlic, sweet paprika, thyme, and oregano.
In your bag
- 12 ounces organic gold new potatoes
- Sunbasket blackening spice blend (granulated garlic - sweet paprika - onion powder - dried thyme - dried oregano)
- Your choice of protein
- 1 teaspoon chipotle chile powder (optional)
- 1 organic romaine heart or other lettuce
- 1 organic Roma or other tomato
- 1 or 2 organic radishes (about 2 ounces total)
- Sunbasket honey-lime vinaigrette base (lime juice - red onion - honey - Aleppo chile flakes)
Nutrition per serving
Calories 550, Total Fat 34g (44% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 160mg (53% DV), Sodium 210mg (9% DV), Total Carb. 46g (17% DV), Fiber 7g (25% DV), Total Sugars 10g (Incl. 4g Added Sugars, 8% DV), Protein 22g
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Prep and roast the potatoes
Heat the oven to 425°F.
- Scrub or peel the potatoes; cut the potatoes into ¼-inch pieces.
On 1 sheet pan, toss the potatoes with the blackening spice blend and 1 to 2 tablespoons oil; season generously with salt and pepper. Spread in an even layer and roast, stirring halfway through, until the potatoes are golden brown and tender, 20 to 25 minutes. Meanwhile, prepare your protein.
2
Prep and roast your protein
- Shrimp or scallops: Rinse and drain the shrimp or scallops. Pat dry on a paper-towel-lined plate. Drizzle with 2 to 3 teaspoons oil; season lightly with salt and as much chipotle chile powder as you like.
- Diced chicken or steak strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Drizzle with 2 to 3 teaspoons oil; season with salt and as much chipotle chile powder as you like.
- Plant-based chicken: Pat the plant-based chicken dry with a paper towel. Drizzle with 2 to 3 teaspoons oil; season with salt and as much chipotle chile powder as you like.
On another sheet pan, spread your protein in an even layer and roast, stirring halfway through, until the protein is cooked through, 6 to 8 minutes for regular shrimp, steak, or plant-based chicken; 8 to 10 minutes for jumbo shrimp or scallops; and 12 to 15 minutes for chicken.
While your protein and the potatoes are roasting, prepare the salad.
3
Make the salad
- Trim the root end from the romaine heart; coarsely chop the leaves.
- Cut away the core from the tomato; coarsely chop the tomato.
- Thinly slice the radishes.
In a small bowl, stir together the honey-lime vinaigrette base and 2 tablespoons [¼ cup] oil.
In a large bowl, toss the romaine, tomato, and radishes with as much vinaigrette as you like (set aside the remaining vinaigrette for serving). Season the salad to taste with salt and pepper.
Serve
Transfer the salad to individual bowls, top with your protein and the potatoes, and serve with the remaining vinaigrette.
Kids Can!
- Scrub the potatoes.
- Toss the potato with oil and seasonings.
- Time the cooking.
- Assemble the salad.
- Transfer the salad to bowls.