Harissa Shrimp Rice Bowl with Tahini

This bowl comes together fast with mostly store-bought pieces: cooked shrimp coated in harissa paste, a pan of roasted zucchini and bell pepper, microwave rice, and a quick tahini-lemon drizzle. It's spicy, bright, and low-FODMAP friendly since it skips onion and garlic and leans on peppery harissa and lemon for flavor instead. Great for a weeknight when you want something that tastes like more effort than it actually is.

Ingredients

• 12 ozCooked shrimp, thawed if frozen, store-bought
• 2 tbspharissa paste, jarred
• 1 mediumzucchini, sliced into half-moons
• 1 mediumbell pepper, sliced
• 2 pouchesMicrowave rice, white or jasmine
• 3 tbsptahini
• 1 wholelemon, juiced
• 1 tbspolive oil

Method

1. Heat the oven to 425°F. Toss the zucchini and bell pepper with the olive oil on the baking sheet and roast for 12-15 minutes, until lightly charred. 15:00
2. While the vegetables roast, toss the cooked shrimp with the harissa paste in a mixing bowl until well coated.
3. In a small bowl, whisk the tahini and lemon juice together with a splash of water until smooth and pourable.
4. Microwave the rice pouches according to the package directions. 2:00
5. Divide the rice between bowls and top with the roasted vegetables and harissa shrimp. Drizzle with the tahini-lemon sauce and serve.