📋 Instructions

1. 1Heat oven and prep sweet potatoes — Heat your oven to 425F (220C). Toss the sweet potato cubes with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp cumin, and 1/4 tsp salt on a sheet pan until every cube is coated.
2. 2Roast until caramelized — Spread the cubes in a single layer and roast for 25 to 28 minutes, flipping once at the 15-minute mark. They're done when the edges are deep golden brown and a fork slides in with zero resistance.
3. 3Mix the lime yogurt — While the potatoes roast, stir together the Greek yogurt, lime zest, 1 tbsp lime juice, and a pinch of salt. It should be pourable but thick, like a loose sour cream; add a splash of water if it's stiff.
4. 4Season the shrimp — Pat the shrimp very dry with paper towels, then toss with the remaining 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp cumin, and 1/2 tsp salt.
5. 5Sear shrimp in a hot skillet — Heat a large skillet over medium-high heat until a drop of water sizzles on contact, about 2 minutes. Add the shrimp in a single layer and cook 90 seconds per side, until they're opaque and curled into a loose C. Work in two batches so the pan stays hot.
6. 6Wilt the spinach — Kill the heat, add the spinach to the hot skillet, and toss for 30 seconds until just barely wilted. It will keep cooking from residual heat, so don't walk away.
7. 7Build the bowls — Spoon the sweet potatoes into bowls, top with spinach and shrimp, then drizzle generously with the lime yogurt. Finish with avocado, cilantro, and a squeeze of lime.
8. 8Taste and adjust — Taste a shrimp with a little yogurt and sweet potato together, then add salt or lime until the whole bite sings. Taste as you go, then taste again.