Shrimp Buddha Bowl
Shrimp Buddha Bowl
2018-03-18 09:36:35
Yields 4
Ingredients
- 4-5 large carrots, peeled
- 1 large sweet potato, peeled and cut into 1/2" cubes
- 4-5 red and golden beets, washed, scrubbed and wrapped in individual foil bundles
- 1 cauliflower, remove leaves, cut-off core and break head into florets
- 2½-3 tablespoons olive oil
- 2 cups quinoa, cooked
- 1 pound shrimp, peeled and deveined
- ½ lime, juiced
- ½ teaspoon cumin powder
- ½ teaspoon paprika
- sea salt + freshly ground black pepper
- 1 cup chickpeas
- 1 seedless cucumber, halved and sliced
- 1 pint cherry tomatoes (about 1½ cups)
- 4-5 radishes, thinly sliced
- 1 avocado, thinly sliced
- 2 cups sunflower sprouts or greens of choice
- 1 cup cilantro pesto, chimiverde sauce or favorite dressing
optional toppings
- 1 red onion, sliced (fresh or pickled)
- ½ cup purple cabbage, thinly sliced
- ½ cup fresh grated carrots
- ¼ cup beetroot sprouts
- ¼ cup toasted hazelnuts, smashed
- 2 tablespoons pomegranate seeds
Instructions
- Preheat oven to 425 degrees F.
- Spread all the veggies onto a large baking sheet (including beet bundles). Drizzle carrots, sweet potatoes and cauliflower with about 1 tablespoon of olive oil and season with salt + pepper, toss to coat. Roast for 25-30 minutes, until fork tender, beets will probably take a little longer. Remove veggies from oven, allow to cool. When beets are cool enough to handle, cut thick end off and slip off skin and cut in quarters.
- Meanwhile, season shrimp with ½ tablespoon olive oil, cumin, paprika and
- ½ teaspoon of salt. Heat 1 tablespoon of olive oil in a large skillet and cook 2-3 minutes per side. Set aside until ready to serve.
- Divide quinoa between bowls. Top with carrots, sweet potatoes, beets, cauliflower, shrimp, chickpeas, cucumbers, tomatoes, radishes, avocado and greens. Add additional toppings if using and finish off with dressing.
Notes
- Enjoy!
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