Spicy Shrimp Buddha Bowl
Are you looking for a delicious meal? This spicy shrimp buddha bowl is it! Not only are the shrimp perfect, but the sprouted einkorn tender, and loads of veggiesall make this dish worth any effort!
Servings: 4 servings
Ingredients
- 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
- cumin
- 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
Instructions
- 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.
- While this is cooking, add all ingredients to the food processor or blender and pulse until it is smooth. Set it aside until you are ready to assemble the bowl.
- 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.