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Shrimp Buddha Bowls Recipe

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4.4 from 85 reviews

A vibrant and nutritious Shrimp Buddha Bowl featuring roasted sweet potatoes and asparagus, sautéed kale, fluffy quinoa, and seasoned shrimp, all brought together with a tangy honey-mustard dressing. Perfect for meal prep, this recipe offers a balanced combination of protein, vegetables, and grains.

Ingredients

Shrimp

  • 1 lb shrimp (precooked)
  • 1 tsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika

Vegetables

  • 1 large sweet potato (peeled and cubed)
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • ½ lb asparagus (trimmed)
  • ½ tbsp olive oil
  • 1 tsp garlic powder
  • 4 cups kale (chopped)
  • 1 tsp olive oil
  • 1 tsp wholegrain mustard

Quinoa

  • ½ cup dry quinoa (cooked according to instructions)
  • Salt and black pepper (to taste)

Dressing

  • 1 tbsp wholegrain mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1 tbsp honey

Instructions

  1. Prepare Vegetables: Preheat the oven to 400°F. In a large bowl, toss the peeled and cubed sweet potatoes with 1 tablespoon olive oil and 1 teaspoon garlic powder. Spread them out on a baking sheet, leaving space for asparagus to be added later. Place in the oven to roast for 20 minutes.
  2. Season Asparagus: While sweet potatoes are roasting, combine trimmed asparagus with ½ tablespoon olive oil and 1 teaspoon garlic powder. Set aside until ready to roast.
  3. Sauté Kale: Heat a frying pan over medium heat. Add kale, 1 teaspoon olive oil, and 1 teaspoon wholegrain mustard. Sauté for 3 to 5 minutes, stirring frequently until kale is tender. Remove from heat and transfer to a bowl.
  4. Roast Asparagus: After the sweet potatoes have roasted for 20 minutes, remove the baking sheet from the oven. Add the prepared asparagus to the same baking sheet, spreading evenly. Return to the oven and roast for an additional 15 minutes until both vegetables are tender.
  5. Cook Quinoa: While vegetables are roasting, cook ½ cup dry quinoa according to package instructions with a pinch of salt and black pepper. This typically takes about 10 minutes; once cooked, fluff with a fork and set aside.
  6. Cook Shrimp: Reheat the frying pan used for kale over medium heat. Add 1 teaspoon olive oil, then place the precooked shrimp in the pan. Sprinkle with 1 teaspoon garlic powder and 1 teaspoon paprika. Cook for 4 to 6 minutes, flipping halfway through, until shrimp are heated through and well-coated with seasoning. Remove from heat.
  7. Prepare Dressing: In a small bowl, whisk together 1 tablespoon wholegrain mustard, 1 tablespoon apple cider vinegar, 1 tablespoon olive oil, and 1 tablespoon honey until emulsified and smooth.
  8. Assemble Bowls: Divide cooked quinoa evenly among four meal prep bowls. Layer with sautéed kale, roasted sweet potatoes, and asparagus. Top with seasoned shrimp and drizzle dressing over each bowl.
  9. Storage and Serving: Store prepared bowls in the refrigerator for up to 3 to 4 days. Enjoy chilled or reheat as desired before serving.

Notes

  • Sweet potatoes and asparagus are roasted together for maximum flavor and convenience.
  • Using precooked shrimp reduces cooking time significantly.
  • You can substitute kale with spinach or other leafy greens if preferred.
  • The dressing can be adjusted in sweetness by varying the amount of honey.
  • Make sure to fluff quinoa well to prevent clumping in the bowls.
  • Meals can be enjoyed cold or warmed in the microwave for about 1-2 minutes.

Find it online: https://recipethrive.com/shrimp-buddha-bowls-recipe/