Zesty Shrimp Buddha Bowl

I am a firm believer that eating healthy doesn’t have to include boring, bland food. I am all about enjoying tasty food while nourishing your body. This Buddha bowl is the furthest thing from boring. With it’s zesty almond lime vinaigrette, and crunchy texture from the cabbage and coconut shavings, this is my go-to lunch. This bowl is balanced with healthy fats, complex carbs and lean protein, and still tastes delicious for next day left-overs.

Zesty Shrimp Buddha Bowl

Ingredients

  • 1 cup cooked quinoa, chilled
  • 1/4 cup unsweetened coconut flakes
  • 2 teaspoons tamari
  • 1 teaspoon olive oil
  • 6oz uncooked shrimp, peeled, deveined, tail removed
  • 1/2 red onion, thinly sliced
  • 1/2 broccoli florets
  • 1/2 diced sweet potato
  • 1/2 shredded red or green cabbage
  • 1/2 avocado, thinly sliced
  • 2 tablespoons pumpkin seeds
  • 1 lime
  • 2 tablespoons almond butter
  • 2-3 tablespoons water
  • 4+ drops Sriracha hot sauce

Directions

Step 1
In large cast-iron skillet or grill pan, heat 1 teaspoon olive oil over medium high heat. Add shrimp, onions, broccoli, and already baked diced sweet potatoes to pan, keeping each ingredient in a quarter of the pan so they don’t mix together.
Step 2
Season shrimp with ground pepper, and drizzle with a teaspoon of Tamari.
Step 3
Remove shrimp from pan once it turns pink and cooked through and sweet potatoes and broccoli are seared on both sides.
Step 4
Add cooked quinoa to heated skillet and stir in coconut flakes and remaining teaspoon of Tamari. Remove from pan when quinoa is heated through.
Step 5
In a blender or magic bullet, blend lime juice, almond butter, and water adding more water depending on desired thickness of dressing and how juicy limes are. Refrigerate to thicken.
Step 6
Divide coconut quinoa among two shallow serving bowls, and top with shrimp, onions, sweet potatoes, broccoli, cabbage, avocado, pumpkin seeds and a drizzle of almond butter lime dressing.