Ingredients
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For the Shrimp:
- 1 lb (450g) shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- Salt and pepper, to taste
- Juice of ½ lemon
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For the Bowl:
- 2 cups cooked quinoa (or rice for a gluten-free option)
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 cup shredded carrots
- 1 avocado, sliced
- ½ cup red cabbage, thinly sliced
- ¼ cup fresh cilantro, chopped
- 2 tablespoons sesame seeds (optional)
- Lime wedges for garnish
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For the Dressing:
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 tablespoon maple syrup (or honey)
- 1–2 tablespoons water (to thin the dressing)
- Salt and pepper, to taste
Ingredient Highlights
- Shrimp: A low-calorie, high-protein seafood that cooks quickly and takes on great flavor when seasoned. Shrimp is a great source of lean protein and omega-3 fatty acids, making it a heart-healthy choice.
- Quinoa: A gluten-free grain that is high in protein, fiber, and essential amino acids. It’s an excellent base for Buddha bowls and provides a nutty, chewy texture.
- Tahini Dressing: The creamy dressing made from sesame seeds adds richness and a nutty flavor to the bowl, while the lemon juice and maple syrup balance the sweetness and acidity.
- Vegetables: Fresh veggies like cucumbers, cherry tomatoes, and shredded carrots add crunch, freshness, and an array of vitamins and minerals to the bowl.
Instructions
Prepare the Shrimp:
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Season the Shrimp: In a bowl, combine the olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Add the shrimp and toss to coat evenly in the seasoning mixture. Squeeze the juice of ½ lemon over the shrimp and mix again.
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Cook the Shrimp: Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side until they are opaque and cooked through. Remove from heat and set aside.
Prepare the Bowl Ingredients:
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Cook the Quinoa: If you haven’t cooked the quinoa already, rinse it under cold water. In a medium pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then lower the heat and cover. Let it simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside.
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Prepare the Vegetables: While the quinoa cooks, chop and prepare the vegetables. Dice the cucumber, halve the cherry tomatoes, shred the carrots, thinly slice the red cabbage, and chop the cilantro. Set all vegetables aside.
Make the Tahini Dressing:
- Combine the Dressing Ingredients: In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup (or honey), and a pinch of salt and pepper. Add 1-2 tablespoons of water to thin the dressing to your desired consistency. Taste and adjust seasoning if needed.
Assemble the Buddha Bowls:
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Assemble the Bowls: Divide the cooked quinoa evenly among four bowls. Arrange the cooked shrimp on top of the quinoa, then add the diced cucumber, cherry tomatoes, shredded carrots, sliced avocado, and red cabbage in sections within the bowl. Sprinkle with fresh cilantro and sesame seeds (if using).
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Drizzle with Dressing: Drizzle the tahini dressing generously over the bowl ingredients, or serve it on the side for each person to add as desired.
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Garnish and Serve: Garnish with lime wedges for a burst of freshness. Serve immediately and enjoy!
- Prep Time: 15minutes
- Cook Time: 25minutes
Nutrition
- Serving Size: 4
- Calories: 450
- Fat: 15g
- Carbohydrates: 45g
- Protein: 30g