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3.89 from 62 votes

Shrimp Buddha Bowl

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 4 servings
Calories: 389kcal

Ingredients

  • 1 1/2 lb raw shrimp, peeled and deveined, tail off
  • 1/2 cup dry tri-color quinoa, cooked according to package directions (90 grams)
  • 1 1/2 cups butternut squash, cubed (215 grams)
  • 1 bunch asparagus, trimmed (200 grams)
  • 6 cups kale, chopped
  • 2 tsp olive oil divided
  • 1/2 tbsp dijon mustard
  • 2 tsp Oh My Spice! Lemon Pepper Seasoning divided
  • 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

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Nutrition

Calories: 389kcal | Carbohydrates: 29g | Protein: 40g | Fat: 13g | Cholesterol: 255mg | Sodium: 609mg | Potassium: 416mg | Fiber: 4g | Sugar: 4g