This simple and beautiful Spicy Shrimp Buddha Bowl recipe is for sure a must-try. Buddha bowls are extremely healthy, versatile, and flavorful. This particular recipe is very filling, packed with protein, nutrients, and ancient grains. Trust me, this buddha bowl also tastes even more amazing than it looks!
Sprouted einkorn wheat is the base of this delicious buddha bowl. This ancient grain has recently made a comeback and boasts a myriad of health benefits.
Einkorn wheat is low in gluten due to its primitive roots, making it a wonderful option for those with gluten intolerances. This wheat is also rich in Vitamin A and Vitamin B. Sprouted grains are incredible for you because they are high in nutritional value and are known to improve digestive health.
For a complete guide to sprouting whole grains, check out the How-To Post I wrote all about this. It has everything you need to get started sprouting!
To cook the sprouted einkorn, I have another How-To post on cooking grains in the pressure cooker. Check that one out as well.
The Components of the Spicy Shrimp Buddha Bowl
This buddha bowl also features some delicious, healthy fruits and vegetables such as corn, avocado, red onions, and black beans.
Since corn is currently out of season, I used thawed frozen corn that I roasted myself in the oven. The roasted corn in this recipe adds flavor, texture, and a nice pop of color to this bowl.
I thawed my corn, drizzled it with olive oil and a touch of salt, then roasted it until golden brown.
Avocado slices brighten up this already colorful buddha bowl and contribute to the amazing benefits this superfood offers.
Black beans are also full of protein and fiber that will ensure that this meal will keep you full for hours.
Creamy Avocado Dressing
The salad will be topped with a creamy avocado dressing. I like to prepare this while the corn is roasting and before I start on the Shrimp. It comes together quickly if you have a food processor or blender. If not, mix by hand.
Cooking The Spicy Shrimp
The main protein in this bowl is some spicy chili-rubbed shrimp.
I used large, frozen shrimp for this recipe that I cooked in a cast iron pan for about two minutes on each side. Frozen shrimp is a wonderful option for those of us who do not live in a coastal area.
Just be sure to allow plenty of time for them to thaw prior to preparing this buddha bowl.
Shrimp is one of my favorite seafood and jam-packed with healthy vitamins and minerals, such as Vitamin B12, iron, zinc, and magnesium. It is also high in protein yet low in calories, perfect for anyone trying to lower their calorie intake.
Shrimp also has properties, particularly due to its high content of iodine, which has been known to improve brain function and thyroid and heart health.
The Finished Spicy Shrimp Buddha Bowl
Lastly, this buddha bowl is topped with some cilantro and cotija cheese. Both ingredients are popular in Mexican-style cooking. Cotija cheese is traditionally used in Mexican dishes and has a distinct, salty flavor that makes for a great salad, taco, or buddha bowl topping.
Cilantro is one of the most popular herbs on the market that is used in a variety of cuisines around the world. This herb is especially known for its qualities that detox heavy metals or mercury from the body as well as improving blood sugar levels.
Whip up this Mexican-style shrimp buddha bowl for your next meal prep. This filling and the yummy dish are fantastic to serve as lunch or dinner.
This recipe can be stored in the refrigerator for up to four days. This colorful, picture-perfect buddha bowl can easily be reheated on your stovetop to preserve its great taste.
Are buddha bowls you thing? I have a few more ideas!
- Greek Buddha Bowls with farro is a personal favorite!
- This Steak Buddha Bowl is a favorite around here as well.
Spicy Shrimp Buddha Bowl
- 2 cups black beans
- 2 cups frozen corn or fresh if you have it
- 1 tablespoon olive oil
- 2 tomatoes
- ½ cup sliced red onions
- 1 cup crumbled cotija cheese
- 1 pound shrimp
- 2 tablespoons olive oil
- chili powder
- granulated garlic
- 1 cup cilantro
- 2 avocados
- ½ cup sliced radishes
- 1 ½ cup sprouted einkorn or other sprouted grain Recipe included in post as well.
- 3 cups fresh spinach
Creamy avocado dressing
- 2 avocados
- 1 cup cilantro leaves
- 2 juice from 2 limes
- ¼ cup olive oil
- ⅓ cup sour cream
- 1 teaspoon minced garlic
- salt and pepper to taste
- Preheat oven to 425 degrees. Boil your corn for a few minutes in enough water to cover it. Drain, and place on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt. Mix well. Place in oven and roast for 10-15 minutes until the corn is golden. Now, heat a pan over medium heat for cooking the shrimp. I like to cook it in a nonstick pan. Add the 2 tablespoons to the pan and heat it as well. Add your shrimp to the pan. Sprinkle with salt, chilli powder, cumin, and granulated garlic. Cook for about 1 ½ minutes and flip. Sprinkle with the same seasoning on the other side. Remember not to overcook. It won't take but just a minute or 2 on each side. Now, it is time to assemble the buddha bowl. I like to start with a base of spinach. Add the remaining ingredients and assemble the bowl as desired. Top with your creamy avocado dressing. This is also perfect for meal prep. Now, sit back and enjoy. You deserve it!
Creamy Avocado Dressing
- Combine all ingredients in a food processor except the salt and pepper. You will want to season after everything is mixed. Once it is all smooth, taste for lime, salt, and pepper. Add all 3 accordingly. If you need to, add in a little more olive oil for creaminess.
- mason jar, sprouting lids or cheesecloth.
- 1 cup einkorn or other grain of choice I have also done almost all whole grains and had really great results!
- water enough to cover the grains with about 1-2 inches over.
- Rinse your grains well. Place in a mason quart canning jar. Add enough cool water to cover the grains about 2 inches over. Allow the grains to sit in the water for about 4 hours. It is important to cover your grains, just so no bugs get in. You can either use a sprouting lid, as I did or even cheesecloth. Place in a dark, warm place.Rinse, fill with water again to cover, and allow to sit another hour. Rinse again and tip your jar upside down to drain. I balanced mine upside down in a small bowl. The jar will need to be covered with a sprouting lid or cheesecloth tied on with a rubber band. Make sure to keep it in a warm, dark place.The grains will need to sit like this for about 12 hours. This will depend on the temperature of your house and the grains. In 12 hours, check again. You may need to rinse and repeat again. for some grains, you may need to do this several times. The grain should be fully sprouted within 24-56 hours. I like to use mine after I see the small sprout starting to poke out. The grains will be nice and tender at this point. You can let them continue to grow if you prefer, up to about ¼ inch. For the salad I created with this recipe, I boiled about 4 cups of water with 1 teaspoon salt. Once it came to a boil, I added the grains and allowed them to boil for about 5 minutes. Once it had boiled for the time, I drained it and added it to the salad. Whatever you don't use right away, refrigerate for safety. I have never had anything happen, but better to be safe!Now, sit back and enjoy any way you prefer!! You deserve it!