Just when you thought you'd reached saturation point when it came to "bowls" here's another one that will make you rethink your position—this one has sweet shrimp, warm, roasted veggies, diced avocado and a creamy dressing zig-zag over top. Top that, internet!
 
Makes 4 servings
 

What you need

3/4 pound carrots, peeled and cut into ½-inch pieces
3/4 pound parsnips, peeled and cut into ½-inch pieces
1 red onion, sliced
5 tablespoons Tessemae’s Lemon Garlic
coarse salt and freshly ground black pepper
8 ounces baby bella mushrooms cleaned, stems removed and quartered
1 pound large shrimp, peeled
8 cups mixed salad greens
1 ripe avocado, pitted and diced
½ cup Tessemae’s Creamy Ranch 

What you do

1. Heat oven to 450. Combine carrots, parsnips and onion o a baking sheet. Drizzle with 1 tablespoon Lemon Garlic and sprinkle with salt and pepper. Roast at 450 until browned, about 30 minutes, stirring halfway through cook time.
2. Meanwhile, heat 1 tablespoon Lemon Garlic in a large nonstick skillet over medium-high heat. Add mushrooms to pan, sprinkle with salt and pepper and cook, stirring often, until browned, about 8 minutes. Remove mushrooms to a bowl and carefully wipe out skillet.
3. Return pan to medium-high heat and add remaining 1 tablespoon Lemon Garlic to pan. Add shrimp to pan in a single layer and cook until golden-brown, 1-2 minutes. Flip over and cook until opaque and cooked through, 1-2 minutes more.
4. Divide salad greens between 4 bowls. Divide carrots mixture, mushrooms, shrimp and avocado between each bowl, then drizzle each with about 2 tablespoons Creamy Ranch.