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Healthy Shrimp Buddha Bowl Recipe with 30g Protein Power

healthy shrimp Buddha bowl
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A nutritious and flavorful shrimp Buddha bowl packed with protein, healthy fats, and fresh vegetables. Perfect for a quick and balanced meal.

Ingredients

Scale
  • 1 cup uncooked quinoa
  • 2 cups water or low-sodium broth
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon honey
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bunch asparagus, trimmed
  • 2 cups broccoli florets
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups chopped kale
  • 1 cup shredded purple cabbage
  • 1 cup cherry tomatoes, halved
  • 2 avocados, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • 1 teaspoon low-sodium soy sauce
  • 1 teaspoon balsamic glaze
  • 2 tablespoons chopped fresh parsley
  • Extra balsamic glaze for drizzling

Instructions

  1. Rinse the quinoa well, then add it to a saucepan with the water or broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork.
  2. Preheat the oven to 425°F.
  3. Place the asparagus and broccoli on a baking sheet. Drizzle with olive oil, then season with salt and black pepper. Roast for 10 to 12 minutes, until tender with lightly crisp edges.
  4. In a medium bowl, toss the shrimp with olive oil, soy sauce, honey, smoked paprika, garlic powder, onion powder, crushed red pepper flakes, salt, and black pepper.
  5. Heat a large skillet over medium-high heat. Cook the shrimp for 2 to 3 minutes per side, until pink, caramelized, and cooked through.
  6. In a small bowl, whisk together the olive oil, lime juice, honey, soy sauce, and balsamic glaze.
  7. Add the chopped kale and purple cabbage to a bowl and toss with a spoonful or two of the dressing to lightly coat.
  8. Divide the quinoa among 4 bowls.
  9. Top each bowl with the kale mixture, roasted asparagus, roasted broccoli, cherry tomatoes, avocado slices, and cooked shrimp.
  10. Drizzle with the remaining dressing and extra balsamic glaze, then sprinkle with fresh parsley before serving.

Notes

  • Use fresh shrimp for best texture.
  • Adjust spice levels by reducing or increasing red pepper flakes.
  • Meal prep by storing components separately in the fridge for up to 3 days.

Nutrition

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Find it online: https://zoerecipe.com/healthy-shrimp-bud-dha-bowl-recipe/