Shrimp, Sweet Potato- Bok Choy Hash and Avocado

2. Heat coconut oil on medium heat . When oil is hot, saute sweet potato slices. When they have some brown around the edges, about 4-5 minutes. Place bok choy in and sauté. Sprinkle 1 tsp coriander powder and a couple pinches of salt, sauté for a couple minutes until bok choy has wilted slightly.

3. Once potatoes and bok choy is cooked, move to the side of the pan. While pan is still hot, place half the avocado on the pan and let it sit there to sear. Turn off the heat and leave to sear. In the mean time, let’s cook the shrimp!

4. Heat coconut oil in a pan on medium high to coat the bottom. Toss shrimp with salt, pepper, chilli powder (to taste, if you like spicy- add more if not you can omit) cumin powder and coriander powder, mix.

5. Once oil is hot, drop shrimp and cook on each side for 2 minutes getting a good sear on. In the last 30 seconds, drizzle honey right on top of shrimp and sauté

6. Plate the bok choy, sweet potato hash on the bottom and pile the shrimp in a tower on top. Use the avocado as a support to lean the shrimp. OR have fun and plate it however you’d like!