Shrimp Buddha Bowls

5 from 1 vote
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These shrimp Buddha bowls have everything you need to make a delicious, healthy meal. It contains lots of protein, vegetables, and healthy carbs and is full of comforting flavor! Gluten-free, dairy-free, high protein, and low calorie.

The best part is that you can meal-prep these bowls to help you reach your health goals. Whether you are trying to lose weight or stay healthy, this recipe is going to be your favorite for meal-prepping.

I personally had a blast making and eating these. They’re seriously addictive. You wouldn’t think you’re eating healthy food.

But that’s what we’re all about, making healthy food taste like the best thing in the world!

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Shrimp Buddha Bowls

The good news is that each bowl provides roughly 300 calories and lots of protein. Let’s say you need to reduce the calories, just decrease the sweet potato content, or increase the shrimp.

Yes, the shrimp is that nutritious!

And who says that eating healthy has to be bland? I can guarantee that each bite packs a punch of flavor.

It’s soo good and comforting, will hit all the right spots! Definitely hit mine, multiple times!

Shrimp Buddha Bowls meal prep

Ingredients and Substitutes

SHRIMP

Shrimp (1 lb, precooked) – If you don’t have shrimp, you can replace it with chicken, beef, or salmon, or for a vegan-friendly option, try tofu.

Olive oil (1 tsp) – You can also use avocado or flax seed oil instead of olive oil.

Garlic powder (1 tsp) – Instead of garlic powder, you can also use garlic flakes.

Paprika (1 tsp) – Make sure you don’t skip this ingredient, it adds a pack of flavor and color to your meal.

ingredients for Shrimp Buddha Bowls

VEGETABLES and QUINOA

Sweet potato (1 large, peeled and cubed) – You can replace sweet potato with carrots or any other vegetable.

Olive oil (2 tbsp)

Garlic powder (2 tsp)

Asparagus (½ lb, trimmed) – Instead of asparagus, you can opt for other vegetables, like zucchini,  mushrooms, or bamboo shoots.

Kale (4 cups, washed) – While kale is a healthy option, you can switch to spinach if you don’t have kale available.

Wholegrain mustard (1 tsp) – Make sure you use wholegrain mustard since it adds a different flavor compared to yellow mustard or any other type of mustard. Changing this ingredient can have a massive impact on its flavors.

Dry quinoa (1/2 cup) – To add some variety to the meal, you can opt for brown rice or couscous.

Salt and black pepper

ingredients for Shrimp Bowls

DRESSING

Wholegrain mustard (1 tbsp)

Apple cider vinegar (1 tbsp) – While it may change the flavor, you can use red wine vinegar or white wine vinegar instead.

Olive oil (1 tbsp)

Honey (1 tbsp) – You can choose sugar-free maple syrup for a low-carb option.

Shrimp Buddha Bowls recipe

How to Make Shrimp Buddha Bowls

Step 1. Wash the sweet potatoes with water, peel them, and then cut them into cubes. Make them as evenly as possible so they all cook evenly. 

Step 2. Preheat your oven to 400F. Grab a large bowl and combine the sweet potatoes with 1 tablespoon of olive oil and 1 teaspoon of garlic powder.

Spread them evenly on a baking sheet, but make sure you leave some space for the asparagus later on. Cook for roughly 20 minutes. 

Step 3. Wash the asparagus. Place them in a bowl and mix them with ½ teaspoon of olive oil and 1 teaspoon of garlic powder. Place it on the side. 

Step 4. Wash the kale and set it on the side. Heat a frying pan and place the kale at medium temperature.

Add 1 teaspoon of olive oil and 1 teaspoon of wholegrain mustard. Sauté for 3-5 minutes, making sure you mix everything thoroughly. Remove from the heat and transfer to a bowl. 

Step 5. Once the sweet potatoes are cooked, take them out of the baking sheet and add the asparagus. Place them in the oven for another 15 minutes. 

While the sweet potatoes are cooking, cook the quinoa based on the instructions. Add salt and pepper to taste. 

Step 6. In a bowl, combine all the ingredients for the dressing. Make sure you mix everything well. 

Step 7. Heat the frying pan you had the kale and add 1 teaspoon of olive oil. Then, add the shrimp and add garlic powder and paprika.

Let it cook for 4-6 minutes, turning them midway. You’ll know the shrimp are cooked. Remove from the heat and set to the side. 

Step 8. Grab 4 of your meal prep containers. Assemble each meal prep container, starting with the quinoa, then the kale, followed by the sweet potatoes and asparagus.

Top it with the shrimp and drizzle some of the dressing.

meal prep Shrimp Buddha Bowls

Watch: How to Make

How to Store

You can store each individual meal prep container for up to 3-4 days. What I love about this meal prep that it tastes just as good on the 3rd day as it did on the 1st.

What I love about it is that you can have it hot or cold. So, if you don’t have enough time to reheat, simply take it out of the fridge and enjoy.

Gluten Free Shrimp Bowls

Other Meal Prep Ideas You Might Love

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Salmon Bowl

shrimp buddha bowls
5 from 1 vote

Shrimp Buddha Bowls

These Shrimp Buddha Bowls are so good! Garlickly, naturally sweet, filling and delicious. These bowls are low calorie, high protein, gluten-free and dairy-free.
Prep: 30 minutes
Cook: 50 minutes
Total: 1 hour 20 minutes
Servings: 4 bowls

Ingredients 

Shrimp

  • 1 lb shrimp precooked
  • 1 tsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika

Vegetables

  • 1 large sweet potato peeled and cubed
  • 1 tbps olive oil
  • 1 tsp garlic powder
  • ½ lb asparagus trimmed
  • ½ tbsp olive oil
  • 1 tsp garlic powder
  • 4 cups kale chopped
  • 1 tsp olive oil
  • 1 tsp wholegrain mustard

Quinoa

  • ½ cup dry quinoa cooked according to instructions
  • salt and black pepper to taste

Dressing

  • 1 tbsp wholegrain mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1 tbsp honey
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Instructions 

Vegetables

  • Preheat the oven to 400F. In a large bowl, combine sweet potato with 1 tbsp olive oil and 1 tsp garlic powder. Spread them on a baking sheet, leaving some space for asparagus for later, and pop into the oven for 20 minutes.
  • Combine asparagus with ½ tbsp olive oil and 1 tsp garlic powder. Put aside.
  • Heat up your frying pan. Add in the kale, 1 tsp olive oil, and 1 tsp wholegrain mustard. Sauté for about 3-5 minutes, mixing throughout. Remove from heat and transfer to a bowl.
  • After the sweet potatoes have cooked for 20 minutes, take out the baking sheet and add in the asparagus. Pop into the oven for another 15 minutes.

Quinoa

  • While cooking vegetables, make quinoa according to instructions with a pinch of salt and black pepper. Takes about 10 minutes to cook in total.

Shrimp

  • Heat up the frying pan that had kale in it. Add 1 tsp olive oil, then shrimp, cover with garlic powder and paprika. Let it cook for 4-6 minutes, flipping them midway so they cook throughout.
  • Remove from heat.

Dressing

  • Combine all the ingredients for the dressing in a small bowl. Give it a good mix.

Meal prep assembly

  • Assemble 4 meal prep bowls, starting with quinoa, then kale, sweet potatoes, and asparagus. Top up with shrimp and drizzle with the dressing.
  • Store in the fridge for up to 3-4 days. Enjoy cold or reheated.

Nutrition

Serving: 1 bowl | Calories: 323kcal | Carbohydrates: 23g | Protein: 30g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 7.6g | Cholesterol: 239mg | Sodium: 1159mg | Potassium: 589.3mg | Fiber: 4g | Sugar: 7.5g | Calcium: 162mg | Iron: 2.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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