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Grilled Shrimp and Brown Rice Buddha Bowl fresh, healthy

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.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 2 bowls
Calories 650 kcal

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.