This Buddha Bowl with shrimp is a simple low carb meal made with minimal cooking that is packed with delicious and nutritious veggies and protein. Made with a slaw of mixed raw veggies, curried shrimp, and an optional topping of roasted butternut squash, this power bowl will make a filling meal your family will love!
An eye-appealing and delicious low carb meal
I wanted to make a gorgeous dinner bowl that was not only appealing to the eye but also delicious and nutritious. Something that had a lot of colors, a lot of fiber, that was low in carbs and had a splash of protein.
I thought it would be fun to serve bowls of beautifully arranged veggies and give my family the option of creating their bowl the way they wanted. For the vegetables, I wanted bright and eye-catching colors and I wanted an extra boost of protein in the bowl to even it all out. This is how this Shrimp Buddha Bowl came to fruition!
What is a Buddha Bowl?
I decided to do some research to find out exactly what a Buddha Bowl is. I realized quite quickly, that there is not really a recipe per se, nor does it really mean one particular thing. It started out as a vegan creation for those following a plant-based diet, making a meal of a bowl brimming full of nutritious vegetables. Then, it seems the world took over and made all kinds of variations of this wonderful idea.
This particular Buddha Bowl is a combination of veggies and flavors that we love to enjoy in our home. We love curry flavors and peanut sauce. So I decided to saute some shrimp in a little curry powder and ghee and made Kim’s Low Carb Peanut Sauce for the drizzle over top. This made a great weekend lunch for us and I found that if I prepared all the veggies ahead of time in bulk, we could enjoy this meal a few times throughout the week.
How I made it my way
I will give you the basics of what we did to make our low carb Buddha Bowl. However, you can take it and make it however you want! This recipe was a mix of food I found in the fridge that we needed to use up. It basically consisted of chopped fresh broccoli, kale, brussels sprouts, radishes, cucumbers, and red cabbage.
I had some leftover roasted butternut squash and cauliflower rice in the fridge as well. So, I warmed that up slightly to take the chill off and sauteed some shrimp. I arranged the bowl as beautifully as possible, topped it with a little shrimp and butternut squash and drizzled it with peanut sauce.
Make this Low Carb Buddha Bowl your way
If you are following the keto diet and want to eliminate the butternut squash, it works fine to leave it out of the Buddha Bowl. Butternut squash is an approved vegetable but is higher carbs so I made it an optional ingredient for this recipe to keep the carbs down. Just know that if you do use it, you’re increasing your carbs a little. Some other ideas for making this Buddha Bowl your way:
- Change the protein and use leftover rotisserie chicken
- Leave the meat out completely and go all raw.
- Skip the peanut sauce and top with a drizzle of soy sauce and sesame oil
- If you don’t need a protein boost for the day, go with a whole avocado instead of meat. Skip the peanut sauce and sprinkle with some coconut aminos.
Really, the sky is endless for this Buddha Bowl recipe. It can be whatever you want it to be, with whatever combination of flavors you wish!
If you love meals in a bowl, then you may enjoy these bowl recipes!
If you love beef, then this Ultimate Burger Bowl is a hit in our home or this low carb Thai Beef Salad Noodle Bowl.
Kim has this gorgeous Low Carb Chocolate Smoothie Bowl that would be a perfect breakfast or maybe you would enjoy this Chocolate Chia Pudding Bowl!
Thank you Shelby for this tasty and heathy recipe!
Buddha Bowl with Shrimp
Ingredients
- 8 ounces shrimp skinned and deveined with tails removed
- 1 tbsp ghee
- 1/2 tsp curry powder
- 1 cup red cabbage chopped
- 1 cup radishes sliced
- 1 cup cucumbers sliced
- 2 cups kale chopped
- 1 cup broccoli chopped
- 1/2 cup brussels sprouts chopped
- 2 cups cauliflower rice cooked or raw
- 1 medium avocado diced
- Low Carb Peanut Sauce
- 1 cup roasted butternut squash optional
Instructions
- Melt Ghee in a skillet over medium-high heat until hot. Add shrimp and sprinkle with curry powder. Cook 3-5 minutes, stirring occasionally, until no longer pink. Remove from skillet and set aside.
- Chop veggies and divide evenly between 4 bowls, arranging as desired.
- Add shrimp and drizzle with low carb peanut sauce.
- Serves 4 at 9g NET CARBS EACH.
Notes
Nutrition
Low Carb Thai Beef Noodle Salad Bowl
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