Shrimp & Pesto Buddha Bowl
These shrimp and pesto Buddha bowls are delicious, healthy, pretty and take less than 30 minutes to prep. In other words, they're basically the ultimate easy weeknight dinner. Feel free to add additional vegetables and swap the shrimp for chicken, steak, tofu or edamame. Because we love the pesto-balsamic dressing we double it. It stores well should any be left over.
Ingredients⅓ cup prepared pesto
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon ground pepper
1 pound peeled and deveined large shrimp (16-20 count), patted dry
4 cups arugula (or spinach or spring mix lettuce)
2 cups cooked quinoa (we have also used a quinoa and brown rice mixture)
1 - 2 cups halved cherry tomatoes
1 - 2 avocados, diced
1 - 2 mangoes, diced (optional)
InstructionsWhisk pesto, vinegar, oil, salt and pepper in a large bowl. Remove 4 tablespoons of the mixture to a small bowl; set both bowls aside.*
Heat a large (cast-iron) skillet over medium-high heat. Add shrimp and cook, stirring, until just cooked through with a slight char, 4 to 5 minutes. Remove to a plate.
Add arugula and quinoa to the large bowl with the vinaigrette and toss to coat. Divide the arugula mixture between 4 bowls. Top with tomatoes, avocado, mango and shrimp. Drizzle each bowl with 1 tablespoon of the reserved pesto mixture.*
* I do not set aside any of the pesto dressing. I put all the ingredients in separate bowls and let each person make their own bowl and add their dressing.
To make ahead: Cover and refrigerate dressing (Step 1) for up to 2 days.