Shrimp & Kale Taco Bowl

We can’t think of anything greener than eating the very dish your lunch comes in, so we made these delicious flatbread bowls filled with a rich kale, shrimp, and quinoa salad; everybody is swooning here at Flatout. Making them is way easier than you think, too. We used Marzetti Avocado Ranch Simply Dressed, massaged into the kale, and it was a huge hit. Watch our video to see what a snap it is:

Shrimp & Kale Taco Bowl

1 Flatout flatbread
6-8 shrimp, cooked
2 cups kale, shredded
1/2 tomato, diced
1/4 red onion, diced
½ mango, diced
½ cup quinoa, cooked
Marzetti Avocado Ranch “Simply Dressed” Dressing

Pre-heat oven to 350 degrees. Spray bottom of a ceramic/oven safe cup, (or the empty can of beans!) then place Flatout wrap on the bottom of the cup (cup should upside-down) and place in oven to 5-10 minutes until browned and you can feel the wrap harden. Cook the quinoa. Chop the vegetables. First, add the dressing to the kale, and massage it in to coat and soften kale. Toss in quinoa. Add kale/quinoa mixture to taco bowl and top with veggies, mango, and shrimp. Drizzle with more dressing, if desired. Garnish with a dollop or yogurt or sour cream, and fresh cilantro.

Shrimp & Kale Taco Bowl

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