Shrimp Buddha Bowls

Why You’ll Love This Recipe

I love how these bowls check all the boxes: they’re balanced, energizing, colorful, and easy to make. Each component adds its own texture and flavor—sweet, savory, garlicky, and tangy—all in one nourishing bowl. Plus, it’s perfect for meal prep. I can make a batch, portion it into containers, and enjoy satisfying, high-protein lunches or dinners all week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the shrimp:

• shrimp (precooked)

• olive oil

• garlic powder

• paprika

For the vegetables:

• sweet potato (peeled and cubed)

• asparagus (trimmed)

• kale (chopped)

• olive oil

• garlic powder

• wholegrain mustard

For the quinoa:

• dry quinoa

• salt and black pepper

For the dressing:

• wholegrain mustard

• apple cider vinegar

• olive oil

• honey

Directions

Roast the vegetables

1. I preheat the oven to 400°F.

2. In a bowl, I toss sweet potatoes with 1 tbsp olive oil and 1 tsp garlic powder, then spread them on a baking sheet. I roast them for 20 minutes.

3. While the sweet potatoes roast, I toss asparagus with ½ tbsp olive oil and 1 tsp garlic powder, setting them aside.

4. After the sweet potatoes have roasted for 20 minutes, I add the asparagus to the same sheet and return it to the oven for another 15 minutes.

Sauté the kale

5. In a hot pan, I add 1 tsp olive oil, the chopped kale, and 1 tsp wholegrain mustard. I sauté it for about 3–5 minutes until tender and wilted. Then I transfer it to a bowl.

Cook the quinoa

6. While the vegetables roast, I cook the quinoa according to package instructions, seasoning it with salt and black pepper. This takes around 10 minutes.

Cook the shrimp

7. I reuse the pan from the kale. I heat 1 tsp olive oil, add the shrimp, and sprinkle with garlic powder and paprika. I sauté them for 4–6 minutes, flipping halfway through.

Make the dressing

8. In a small bowl, I whisk together wholegrain mustard, apple cider vinegar, olive oil, and honey until smooth.

Assemble the bowls

9. I layer each of the four bowls with a scoop of quinoa, then add kale, sweet potatoes, and asparagus. I top them with shrimp and drizzle over the dressing.

Servings and timing

This recipe makes 4 bowls and takes about 1 hour and 20 minutes total:

• Prep time: 30 minutes

• Cook time: 50 minutes

It’s ideal for meal prep or a nutrient-packed dinner.

Variations

• I swap out quinoa for brown rice, farro, or couscous depending on what I have on hand.

• I use roasted broccoli, bell peppers, or Brussels sprouts instead of asparagus.

• I replace the shrimp with grilled chicken, tofu, or chickpeas for a plant-based option.

• I make the dressing spicier with a pinch of chili flakes or sriracha.

• I add sliced avocado or a sprinkle of hemp seeds for extra healthy fats.

Storage/Reheating

I store the assembled bowls in airtight containers in the fridge for up to 3–4 days. I enjoy them cold or reheat the components separately in the microwave before drizzling the dressing over the top. If I’m meal prepping, I usually keep the dressing separate until right before serving to keep everything fresh.

FAQs

Can I use raw shrimp instead of precooked?

Yes, I often do. I just sauté raw shrimp until they turn pink and opaque, which takes about 4–6 minutes, then season as directed.

Is this meal freezer-friendly?

I don’t recommend freezing the full bowls because the vegetables and quinoa can get mushy, and shrimp changes texture. But I do freeze cooked shrimp or sweet potatoes separately if I want to prep components ahead.

What kind of quinoa should I use?

I use white quinoa for a light, fluffy texture, but red or tri-color quinoa also work and add a nutty flavor.

Can I skip the sweet potatoes?

Sure. I sometimes use roasted carrots or butternut squash instead if I want something different but still naturally sweet.

What’s the best way to reheat?

I reheat the shrimp, quinoa, and veggies in the microwave for 1–2 minutes or until hot. I keep the dressing cold and add it after heating.

Conclusion

These Shrimp Buddha Bowls are everything I want in a healthy, high-protein meal—flavorful, colorful, and incredibly satisfying. Whether I’m trying to eat clean or just want something easy and delicious, this recipe delivers every time. I love how versatile it is and how great it feels to open the fridge and find these bowls ready to go. It’s a win for my taste buds and my schedule.