Description
Mouthwatering shrimp buddha bowls deliver a colorful culinary journey through fresh ingredients and zesty flavors. Balanced protein, crisp vegetables, and tangy dressing create a nutritious meal that satisfies both hunger and taste buds you’ll crave again.
Ingredients
Scale
Main Protein:
- 1 pound (454 grams) shrimp, precooked
Vegetables:
- 1 large sweet potato, peeled and cubed
- 0.5 pound (227 grams) asparagus, trimmed
- 4 cups kale, chopped
Grains and Seasonings:
- 0.5 cup dry quinoa, cooked according to package instructions
- 1 teaspoon olive oil (for shrimp)
- 1 teaspoon garlic powder (for shrimp)
- 1 teaspoon paprika
- 1 tablespoon olive oil (for sweet potato)
- 1 teaspoon garlic powder (for sweet potato)
- 0.5 tablespoon olive oil (for asparagus)
- 1 teaspoon garlic powder (for asparagus)
- 1 teaspoon olive oil (for kale)
- 1 teaspoon wholegrain mustard (for kale)
- Salt and black pepper to taste
Dressing:
- 1 tablespoon wholegrain mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey
Instructions
- Prepare the roasting foundation by warming the oven to 400°F, creating an ideal environment for vegetable transformation.
- Coat sweet potato cubes with olive oil and garlic powder, ensuring each piece receives uniform seasoning.
- Arrange sweet potato cubes on a baking sheet, providing adequate spacing for optimal roasting and crisp exterior development.
- Roast sweet potatoes for 20 minutes, allowing them to develop a golden caramelized texture.
- Simultaneously prepare asparagus by tossing with olive oil and garlic powder, preparing for subsequent roasting.
- After initial sweet potato roasting, introduce asparagus to the baking sheet, continuing the cooking process for an additional 15 minutes.
- While vegetables roast, activate a pan over medium heat for kale preparation.
- Incorporate kale with olive oil and wholegrain mustard, gently sautéing until leaves become tender and slightly wilted.
- Create a separate pan environment for shrimp, heating with olive oil and introducing delicate spices like garlic powder and paprika.
- Warm precooked shrimp briefly, ensuring they receive gentle heat without overcooking.
- Construct buddha bowls by layering quinoa as the foundational grain.
- Strategically arrange roasted vegetables, sautéed kale, and seasoned shrimp atop the quinoa base.
- Craft a complementary dressing by whisking mustard, apple cider vinegar, olive oil, and honey into a harmonious blend.
- Finalize the dish by drizzling the carefully prepared dressing over each composed buddha bowl.
Notes
- Customize the shrimp seasoning with smoked paprika or Cajun spice for a flavor twist that elevates the entire dish.
- Swap shrimp with tofu or chickpeas to create a vegetarian version that’s equally protein-packed and satisfying.
- Toast quinoa briefly before cooking to enhance its nutty flavor and give the grain a more complex, rich taste profile.
- Use pre-chopped vegetables or roast extra for meal prep, saving time and ensuring quick, nutritious lunches throughout the week.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 8 g
- Protein: 22 g
- Cholesterol: 200 mg