Warm Shrimp and Cheddar Sweet Potato Salad Bowl
Succulent pan-seared shrimp served warm over crisp romaine lettuce, roasted sweet potato, and rich sharp cheddar cheese. Finished with a simple extra virgin olive oil dressing for a gut-friendly, satisfying meal.
Prep
10 min
Cook
20 min
Total
30 min
Makes
1 serving
Created together. Shared with you.
Made by Gillian + Lila
Gillian created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
20 min
Total
30 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Sheet pan · Whisk · Knife and cutting board
Time saver
Roast a double batch of sweet potato cubes ahead of time to shave 20 minutes off weeknight prep.
Do these three things first
- 1Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment…
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 9 steps complete
Next: Preheat your oven to 400°F (200°C) and…
- 01
Preheat your oven to 400°F (200°C) and…
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Tap card to mark done - 02
Dice 0
Dice 0.5 cup of sweet potato into 1/2-inch (1.2cm) cubes and toss with 1 tsp of extra virgin olive oil.
Tap card to mark done - 03
Spread the sweet potato evenly on the…
Spread the sweet potato evenly on the baking sheet and roast for 20 minutes until tender and lightly browned.
Look for: tender and lightly browned
Tap card to mark done - 04
Heat 1 tsp of extra virgin olive…
Heat 1 tsp of extra virgin olive oil in a non-stick skillet over medium-high heat.
Tap card to mark done - 05
Add 150g of peeled shrimp to the…
Add 150g of peeled shrimp to the skillet and cook for 2 to 3 minutes per side until opaque and pink throughout.
Look for: opaque and pink throughout
Tap card to mark done - 06
Place 2 cups of shredded romaine lettuce…
Place 2 cups of shredded romaine lettuce into a large serving bowl as the base.
Tap card to mark done - 07
Top the lettuce with the warm roasted…
Top the lettuce with the warm roasted sweet potato cubes, pan-seared shrimp, and 28g of shredded sharp cheddar cheese.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 08
Whisk the remaining 1 tsp of extra…
Whisk the remaining 1 tsp of extra virgin olive oil with 1 tbsp of fresh lemon juice in a small cup and drizzle over the bowl.
Tap card to mark done - 09
Serve immediately while the sweet potatoes and…
Serve immediately while the sweet potatoes and shrimp are warm.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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