Shrimp Buddha Bowl
Clean eating at its finest!! Full of flavor, protein and veggies! Great Lunch!
Absolutely amazing and makes the perfect prep ahead healthy Lunch recipe!!
Full recipe in video below
1 lb raw shrimp, peeled and deveined, tail off
1/2 cup dry tri-color quinoa, cooked according to package directions (90 grams)
1 1/2 cups butternut squash, cubed (215 grams)
1 bunch asparagus, trimmed (200 grams)
6 cups kale, chopped
1/2 tbsp dijon mustard
2 tsp Lemon Pepper Seasoning divided
1/2 tsp smoked paprika
Honey Mustard Dressing
3 tbsp dijon mustard
3 tbsp apple cider vinegar
1 tbsp olive oil
1 tbsp honey
1 tsp garlic powder
Pre-heat oven to 400 degrees. Line a baking sheet with aluminum foil.
Toss butternut squash cubes with 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 skillet to medium-high heat. 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 Lemon Pepper 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, being careful not to overcrowd the skillet. (You may have to do this in more than 1 batch.) 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, butternut squash, asparagus, and shrimp. Top with dressing and serve.
Recipe inspiration from peanutbutterandfitness.com