Shrimp & Roasted Veggie Bowl 🍤🍅🥚

Ingredients:

Shrimp 🍤

Kabocha squash or pumpkin 🎃

Cherry tomatoes 🍅

Sweet corn 🌽

Edamame 🫘

Soft-boiled egg 🥚

Olive oil 🫒

Salt and pepper 🧂

Optional: Soy sauce or sesame dressing 🥢

Steps:

Prepare the squash:

Slice kabocha squash into wedges.

Drizzle with olive oil, season with salt and pepper, and roast at 200°C (400°F) for 20–25 minutes until tender.

Cook the shrimp:

Season shrimp with salt and pepper.

Sauté or steam until cooked through.

Prepare other toppings:

Halve cherry tomatoes.

Steam or boil edamame and sweet corn.

Soft-boil the egg (6–7 minutes), peel, and halve.

Assemble the bowl:

Arrange roasted squash, shrimp, tomatoes, corn, edamame, and egg in sections in a bowl.

Optional dressing:

Drizzle with soy sauce, sesame oil, or a light vinaigrette for extra flavor.