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Shrimp Buddha Bowl

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 1 serving
Calories 389 kcal


  • 1/4 lb Shrimp peeled and deveined, tail off
  • 1/4 cup Quinoa cooked according to package directions
  • 1/2 cup Radishes diced
  • 1/4 bunch Asparagus trimmed
  • 1/2 cup Purple Cabbage shredded
  • 1/2 cup Spinach chopped
  • 1/2 tsp Olive Oil
  • 1 tsp Dijon Mustard
  • 1/8 tsp Garlic Powder
  • 1/8 tsp Onion Powder
  • 1/8 Parsley dried
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1/2 tbsp Lemon
  • 1/8 tsp Smoked Paprika


  • Pre-heat oven to 400 degrees.
  • Line a baking sheet with aluminum foil.
  • Toss sweet potatoe cubes with 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 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 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.
  • 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, sweet potatoe, asparagus, and shrimp. Top with dressing and serve.


Serving: 1gCalories: 389kcalProtein: 40gFiber: 4g