Shrimp Buddha Bowl
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1gCalories: 389kcalProtein: 40gFiber: 4g