Shrimp Buddha Bowl
User Reviews
3.9
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
389 kcal
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Course
Main Course
Shrimp Buddha Bowl
Description
This bowl features shrimp seasoned with lemon pepper and smoked paprika, quickly seared to retain juiciness and a slight char. The base includes tri-color quinoa for a nutty flavor and a firm texture. Roasted butternut squash adds natural sweetness and softens during oven cooking, while steamed asparagus brings a fresh, tender crispness.
Kale is sautéed lightly with Dijon mustard which brightens its earthy notes and softens the leaves without losing color. The honey mustard dressing, combining Dijon, apple cider vinegar, olive oil, honey, and garlic powder, ties the components with a balance of tangy, sweet, and savory flavors.
The components are arranged in a bowl, offering a variety of flavors and textures in each bite. This bowl works well for a wholesome lunch or dinner and is versatile for modifications based on available vegetables or preferred dressings.
Ingredients
- 1 1/2 lb Shrimp raw, peeled, deveined, tail off
- 1/2 cup quinoa 90 grams, tri-color, cooked
- 1 1/2 cups butternut squash 215 grams, cubed
- 1 bunch asparagus 200 grams, trimmed
- 6 cups kale chopped
- 2 tsp olive oil divided
- 1/2 tbsp Dijon mustard
- 2 tsp lemon pepper seasoning divided, Oh My Spice! brand
- 1/2 tsp smoked paprika
Honey Mustard Dressing
- 3 tbsp Dijon mustard
- 3 tbsp apple cider vinegar
- 1 1/2 tbsp olive oil
- 1 tbsp honey
- 1 tsp garlic powder
Instructions
- Pre-heat oven to 400 degrees. Line a baking sheet with aluminum foil.
- Toss butternut squash cubes with 1/2 tsp olive oil and 1/2 tsp Lemon Pepper Seasoning. Arrange in single layer on lined baking sheet and roast for 20 minutes. Set aside.
- Add trimmed asparagus to a shallow, microwave safe dish. Lay a very damp paper towel over top of the dish and microwave for 2 1/2 minutes. Place steamed asparagus immediately into an ice bath to stop the cooking. Pay dry and cut into bite size pieces. Set aside.
- Heat 1/2 tsp olive oil over medium-high heat in a skillet. Add kale and drizzle with dijon mustard. Sauté kale, turning continuously with tongs until it turns bright green and tender (about 3-5 minutes). Set aside.
- Whisk all dressing ingredients and set aside.
- Rinse shrimp in a colander, then pat dry. Season with remaining Lemon Pepper Seasoning and smoked paprika on both sides.
- Heat remaining olive oil over medium-high heat (aim for the higher side of medium-high) in a large skillet. Add shrimp in a single layer, being careful not to overcrowd the skillet. (You may have to do this in more than 1 batch.) Allow shrimp to cook for 2-3 minutes on one side, then flip and continue cooking until shrimp is opaque, another 2-3 minutes.
- Assemble bowls with quinoa, kale, butternut squash, asparagus, and shrimp. Top with dressing and serve.
Notes
- The nutrition logging barcode can help track calorie and macronutrient intake on tracking apps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 29g | 10% |
| Protein | 40g | 80% |
| Fat | 13g | 20% |
| Cholesterol | 255mg | 85% |
| Sodium | 609mg | 25% |
| Potassium | 416mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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