Shrimp Buddha Bowls
These shrimp Buddha bowls are high-protein, naturally sweet, and packed with roasted veggies, quinoa, and garlic shrimp—perfect for a healthy, balanced meal prep.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 bowls
- Category: Lunch, Dinner, Meal Prep
- Method: Roasted + Sautéed
- Cuisine: American, Fusion
- Diet: Gluten Free
Ingredients
For the Shrimp:
1 lb precooked shrimp
1 tsp olive oil
1 tsp garlic powder
1 tsp paprika
For the 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 chopped kale
1 tsp olive oil
1 tsp wholegrain mustard
For the Quinoa:
½ cup dry quinoa, cooked according to package
Salt and black pepper to taste
For the Dressing:
1 tbsp wholegrain mustard
1 tbsp apple cider vinegar
1 tbsp olive oil
1 tbsp honey
Instructions
Roast Sweet Potatoes & Asparagus:
Preheat oven to 400°F. Toss sweet potatoes with 1 tbsp olive oil and 1 tsp garlic powder. Spread on a baking sheet and roast for 20 minutes.
Meanwhile, toss asparagus with ½ tbsp olive oil and 1 tsp garlic powder. After 20 minutes, add asparagus to the baking sheet and roast everything for another 15 minutes.
Sauté Kale:
In a skillet over medium heat, sauté chopped kale with 1 tsp olive oil and 1 tsp wholegrain mustard for 3–5 minutes. Set aside.
Cook Quinoa:
While vegetables are roasting, cook quinoa according to package directions with a pinch of salt and pepper. This takes about 10 minutes.
Cook Shrimp:
Using the same skillet used for kale, heat 1 tsp olive oil. Add shrimp, garlic powder, and paprika. Cook for 4–6 minutes, flipping halfway, until heated through.
Prepare Dressing:
In a small bowl, whisk together wholegrain mustard, apple cider vinegar, olive oil, and honey.
Assemble Bowls:
Divide quinoa between 4 bowls. Top with sautéed kale, roasted sweet potatoes, asparagus, and shrimp. Drizzle with honey mustard dressing.
Notes
These bowls are great for meal prep—store in airtight containers in the fridge for 3–4 days.
Enjoy cold or reheated.
You can swap shrimp for grilled tofu or chicken for variation.
Use precooked shrimp to save time or raw shrimp if you prefer to sauté from scratch.
Find it online: https://elladishes.com/shrimp-buddha-bowls/
