A Culinary Escape for Your Weeknight
Craving a vibrant, flavorful, and incredibly satisfying meal that transports you to a gourmet paradise, even on your busiest weeknights? Escape the ordinary dinner dilemma with a dish that promises both culinary delight and nourishing goodness, all in one beautiful bowl.
Why Make This Recipe
More Than Just a Meal: It’s a Lifestyle Upgrade! This recipe offers a flavor explosion with the perfect synergy of smoky grilled shrimp, earthy brown rice, and a medley of fresh, crunchy vegetables. It’s wholesome and healthy, packed with lean protein, fiber-rich grains, and essential nutrients to fuel your body and mind. It’s quick and easy, designed for busy schedules, coming together faster than you think, making healthy eating accessible. It’s customizable and versatile, a perfect canvas for your culinary creativity; adapt it to your taste and what you have on hand. Plus, it’s visually stunning, a feast for the eyes as well as the palate, making healthy eating an even more enjoyable experience.
How to Make Grilled Shrimp and Brown Rice Buddha Bowl
Making this bowl involves simple steps: cooking brown rice, marinating and grilling shrimp, whisking up a creamy dressing, and finally, assembling all the fresh components into a beautiful, satisfying meal.
Ingredients of Grilled Shrimp and Brown Rice Buddha Bowl
For the Grilled Shrimp:
* Fresh shrimp, peeled and deveined
* Olive oil
* Garlic powder
* Smoked paprika
* Salt and black pepper
* Lemon wedges (for garnishing)
For the Brown Rice:
* Long-grain brown rice
* Water or vegetable broth
* A pinch of salt
For the Buddha Bowl Base & Toppings:
* Mixed greens (spinach, romaine, or spring mix)
* Cucumber, thinly sliced
* Cherry tomatoes, halved
* Avocado, diced or sliced
* Shredded carrots
* Bell peppers (any color), thinly sliced
* Optional: Edamame, red cabbage, corn, sprouts
For the Creamy Tahini Dressing:
* Tahini
* Lemon juice
* Maple syrup or honey
* Garlic, minced
* Water (to thin)
* Salt and black pepper
Directions of Grilled Shrimp and Brown Rice Buddha Bowl
Step 1: Prepare the Brown Rice
Rinse the brown rice under cold water. Combine the rice, water or vegetable broth (use a 2:1 liquid to rice ratio), and a pinch of salt in a saucepan. Bring it to a boil, then reduce heat to low, cover, and simmer for about 45-50 minutes, or until the liquid absorbs and the rice is tender. Let it sit, covered, for 10 minutes, then fluff with a fork.
Step 2: Marinate and Grill the Shrimp
In a bowl, toss the peeled and deveined shrimp with olive oil, garlic powder, smoked paprika, salt, and black pepper.
Heat a grill pan or an outdoor grill to medium-high heat. Place the seasoned shrimp on the hot grill. Grill for 2-3 minutes per side, or until the shrimp turn pink and opaque. Do not overcook.
Step 3: Whisk Up the Tahini Dressing
In a small bowl, whisk together the tahini, lemon juice, maple syrup or honey, minced garlic, salt, and black pepper. Gradually add water, a tablespoon at a time, whisking until the dressing reaches your desired consistency. It should be creamy but pourable. Taste and adjust seasonings as needed.
Step 4: Assemble Your Buddha Bowl
Start by placing a bed of mixed greens in the bottom of your bowl. Add a generous portion of cooked brown rice next to the greens. Arrange your chosen toppings around the rice and greens. This includes sliced cucumber, halved cherry tomatoes, diced avocado, shredded carrots, and sliced bell peppers. Place the grilled shrimp prominently on top. Drizzle the creamy tahini dressing generously over the entire bowl. Garnish with lemon wedges if desired.
How to Serve Grilled Shrimp and Brown Rice Buddha Bowl
Serve your Buddha bowl immediately after assembling. It’s a colorful dish that looks best when all ingredients are fresh and neatly arranged. It makes a complete meal on its own.
How to Store Grilled Shrimp and Brown Rice Buddha Bowl
To store, keep the grilled shrimp and brown rice in separate airtight containers in the refrigerator. Store the prepped vegetables in another container, and the dressing in its own separate container. This way, you can keep each component fresh for up to 3-4 days and assemble bowls as needed.
Tips to Make Grilled Shrimp and Brown Rice Buddha Bowl
For perfect grilling, do not overcrowd the grill to ensure even cooking. Shrimp cooks quickly; know when it’s done—it will turn pink and opaque. Clean your grill thoroughly before and after use for the best results. For meal prep, cook a larger batch of brown rice at the start of the week. Prep all your vegetables by chopping them beforehand and store them in the refrigerator.
Variation
You can easily change the dressing: try a spicy Sriracha-lime dressing, a zesty peanut dressing, or a simple herb vinaigrette. For protein, swap the shrimp for grilled chicken, baked salmon, or for a vegetarian twist, use tofu or tempeh. Add roasted sweet potatoes or broccoli, steamed asparagus, or pickled red onions to the veggie mix. Serve with crunchy pita bread or naan. Sprinkle toasted sesame seeds or chopped nuts on top. Fresh herbs like cilantro or mint add a pop of freshness.
FAQs
How can I make my Grilled Shrimp and Brown Rice Buddha Bowl vegetarian or vegan?
## You can easily substitute the grilled shrimp with grilled tofu, tempeh, or chickpeas. Ensure your dressing is also vegan-friendly by using maple syrup instead of honey.
Can I meal prep this Grilled Shrimp and Brown Rice Buddha Bowl for the week?
## Absolutely! Cook the brown rice and grill the shrimp in advance. Prepare all your vegetables and store them separately. Keep the dressing in a separate container and assemble your Grilled Shrimp and Brown Rice Buddha Bowl just before serving for optimal freshness.
What are some good substitutions for brown rice in this Buddha Bowl?
## If you prefer, quinoa, farro, or even cauliflower rice can be excellent alternatives to brown rice in your Buddha Bowl. Each offers a unique texture and nutritional profile.
Classic Grilled Shrimp and Brown Rice Buddha Bowl
This Classic Grilled Shrimp and Brown Rice Buddha Bowl is a healthy and flavorful meal packed with vibrant vegetables, succulent grilled shrimp, and a creamy tahini dressing. It's perfect for a satisfying lunch or dinner.
Equipment
- Saucepan
- Grill pan or outdoor grill
- Mixing bowls
- Whisk
- Fork
- Cutting board
- Chef's knife
Ingredients
For the Grilled Shrimp
- 1 lb Fresh shrimp peeled and deveined
- 1 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- ½ tsp Salt
- ¼ tsp Black pepper
- 1 lemon Lemon wedges cut into wedges (for garnishing)
For the Brown Rice
- 1 cup Long-grain brown rice
- 2 cups Water or vegetable broth
- Salt A pinch
For the Buddha Bowl Base & Toppings
- 4 cups Mixed greens (spinach, romaine, or spring mix)
- ½ large Cucumber thinly sliced
- 1 cup Cherry tomatoes halved
- 1 medium Avocado diced or sliced
- ½ cup Shredded carrots
- 1 medium Bell peppers (any color), thinly sliced
- ½ cup Edamame, red cabbage, corn, sprouts Optional
For the Creamy Tahini Dressing
- ¼ cup Tahini
- 2 tbsp Lemon juice
- 1 tbsp Maple syrup or honey
- 1 clove Garlic minced
- 2-4 tbsp Water (to thin)
- ¼ tsp Salt
- ⅛ tsp Black pepper
Instructions
Preparation
- Rinse brown rice, combine with water or broth and a pinch of salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 45-50 minutes until tender, then fluff after resting for 10 minutes.
Cooking
- Toss peeled shrimp with olive oil, garlic powder, smoked paprika, salt, and black pepper. Heat a grill pan or outdoor grill to medium-high heat, then grill shrimp for 2-3 minutes per side until pink and opaque.
Dressing
- Whisk together tahini, lemon juice, maple syrup or honey, minced garlic, salt, and black pepper. Gradually add water, whisking until the dressing is creamy and pourable, then adjust seasonings to taste.
Assembly
- Place a bed of mixed greens and a generous portion of cooked brown rice in a bowl, then arrange sliced cucumber, halved cherry tomatoes, diced avocado, shredded carrots, and sliced bell peppers around them. Top with the grilled shrimp, drizzle generously with the creamy tahini dressing, and garnish with lemon wedges if desired.
Notes
Adjust the spiciness of the shrimp by increasing or decreasing the smoked paprika. Feel free to customize your Buddha bowl with other vegetables like edamame, red cabbage, or corn.