LUNCH - Lemon Garlic Shrimp & Sweet Potato Bowl

For each Tiffany container, add: 4 oz cooked shrimp ~4–4½ oz cooked sweet potato 1–1½ cups spinach ½ cup cucumber A little red onion Optional cold fresh tomato Fresh dill/parsley Keep your dressing separate. Your dressing Start with approximately: 2 Tbsp lemon-herb yogurt dressing + 2 tsp EVOO Stir the olive oil directly into your individual dressing cup. That added fat is intentional. Shrimp itself contains very little fat, while your lunch target calls for 12g fat. When you enter the exact yogurt you're buying into your food app, adjust the EVOO slightly if necessary. For each Bob container: ~5–6 oz cooked shrimp ~7–8 oz cooked sweet potato 1½–2 cups spinach ¾ cup cucumber Red onion Optional cold tomato Fresh herbs Give him approximately 3 Tbsp yogurt dressing, with measured EVOO added according to his app entry.

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Step 1

Roast cubed sweet potatoes at 425°F. Cut the sweet potatoes into approximately ½-inch cubes. Season generously with garlic powder, salt and black pepper. You can add thyme or parsley if you'd like. For this particular meal, don't toss the entire pan in olive oil. We need control over the oil because yours has to fit within a 12g lunch-fat allowance. Roast on parchment at 425°F for about 25–30 minutes, turning halfway through, until browned around the edges and tender. Cool before weighing.

Step 2

Make the dressing Whisk together the DF yogurt, lemon juice/zest, garlic, dill, parsley, salt and pepper. Taste it. It should be bright, creamy, garlicky and herby, not bland. Add more lemon zest, dill, garlic or salt if necessary. Keep the olive oil out of the master dressing. Divide the yogurt dressing into four small containers. We'll add the appropriate amount of EVOO to each individual serving.

Step 3

Prepare the cold vegetables Dice the cucumber. Thinly slice the red onion. If raw onion tastes too strong, soak it in cold water for about 10 minutes, then drain and dry it. You'll still get the crunch without such a sharp bite. If using tomato, dice it and keep it with the cold vegetables. Wash and dry the spinach. I'd also chop some extra parsley and dill to sprinkle over the finished bowls.

Step 4

Cook the shrimp I would actually cook the shrimp in two batches so it browns instead of steaming. Pat the shrimp very dry with paper towels. Season with garlic powder, salt, pepper and lemon zest. Heat a nonstick skillet over medium-high heat. Add shrimp in a single layer. Cook approximately 1–2 minutes on the first side, flip, then add the fresh garlic. Cook another 1–2 minutes, just until the shrimp turns opaque. Finish with lemon juice and immediately remove from the pan. Don't keep cooking it "just to be sure." That's how meal-prepped shrimp becomes rubbery. Let it cool before putting it into containers.