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  • Writer's pictureJenn Clayton

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!!

#myww #weightwatchers

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

  1. Pre-heat oven to 400 degrees. Line a baking sheet with aluminum foil.

  2. 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.

  3. 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.

  4. 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.

  5. Whisk all dressing ingredients and set aside.

  6. Rinse shrimp in a colander, then pat dry. Season with remaining Lemon Pepper Seasoning and smoked paprika on both sides.

  7. 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.

  8. Assemble bowls with quinoa, kale, butternut squash, asparagus, and shrimp. Top with dressing and serve.

4 Bowls:

195 Calories

4g Fat

20g Carbs

18g Protein

Recipe inspiration from

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