Shrimp Broccoli Buddha Bowls with Pistachio Yogurt Sauce

Made with roasted broccoli, shrimp and mushrooms, served with quinoa and a creamy pistachio yogurt, this buddha bowl is bursting with nutrients and yummy flavors!

[Disclosure: I was compensated to run this sponsored contest with Wonderful Pistachios for The Recipe ReDux.]

Last year, I was all about “make your own” tacos for dinner with the family. This year is shaping up to be “make your own” buddha bowls.

I may be late to the game, but I’ve been enjoying the grain/veggies/protein/savory sauce bowl thing frequently in the past month. So, much so that I did a DIY Buddha Bowl birthday dinner for my mom last weekend to (mostly) rave reviews (yeah, dear daughter didn’t quite take to them but we’re working on it…)

So, I actually have Wonderful Pistachios to thank for my new dinner obsession.

I came up with this recipe for our Recipe ReDux Sponsored Contest and loved it so much that I kept making it with different grain variations (like brown sushi rice, whole wheat pasta and farro) and a few protein variations (salmon and canned tuna to date.)

And the Pistachio Yogurt Sauce – oh my yum. It’s my new go-to dressing for everything from chicken to fish to salads.

So now I’ll put on my dietitian hat and share a few cool things about Wonderful Pistachios (known as the #getcrackin nut):

• Pistachios are one of the highest protein and fiber snack nuts out there. Scientific evidence suggests (but does not prove) that eating 1.5 ounces per day of most nuts, like pistachios, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.

• In-shell pistachios may help you “fool yourself  full” because the leftover shells may provide a visual cue for portions, potentially helping to curb intake.

• One preliminary behavioral study found that participants who consumed in-shell pistachios ate 41% fewer calories compared to those who consumed pistachios without the shell. Those who chose the “no shells” pistachios consumed an average of 211 calories, while those who chose the “in-shell” variety consumed an average of 125 calories.

If you think about it – it makes sense, that you may eat less with in-shell pistachios because you have to work a little harder for your snack.

At least I find that to be true with me.

Shrimp Broccoli Buddha Bowls with Pistachio Yogurt Sauce

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• Author: Deanna Segrave-Daly
• Yield: 4 servings 1x

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Description

Made with roasted broccoli, shrimp and mushrooms, served with quinoa and a creamy pistachio yogurt, this buddha bowl is bursting with nutrients and yummy flavors!

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Ingredients

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• 1 cup uncooked quinoa
• 2 cups low-sodium vegetable broth
• 2 large broccoli heads with stems, thick skin peeled then chopped
• 8 ounces chopped mushrooms
• 1 ½ tablespoons canola oil
• 1 garlic clove
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• ¾ pound medium shrimp, peeled and deveined
• ½ cup Wonderful Pistachios, shelled
• Chopped Italian parsley
• Lemon wedges

Pistachio cream

• 6 tablespoons Wonderful Pistachios, shelled
• ½ cup water
• Juice from half of a lemon
• 3 tablespoons Greek-style yogurt or skyr
• ¼ cup Italian parsley

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Instructions

1. In a medium pot, add quinoa and vegetable broth. Cook according to package instructions.
2. Preheat oven to 400 degrees Fahrenheit.
3. In a large bowl, mix together broccoli, mushrooms, oil, garlic, salt and pepper. Spread onto a roasted pan coated with cooking spray.
4. Roast in oven for 15 minutes, stirring a few times.
5. While vegetables are cooking, heat a large skillet over medium heat coated with cooking spray.
6. Add shrimp and saute for about 5 minutes or until cooked through, stirring frequently.
7. To make pistachio cream, add 6 tablespoons Wonderful Pistachios, water, lemon juice, yogurt and parsley to a high power blender or food processor. Process until smooth.
8. To serve, divide the quinoa, broccoli, mushrooms and shrimp equally among four bowls.
9. Add 2 tablespoons Wonderful Pistachios to each bowl.
10. Serve with pistachio yogurt sauce, lemon wedges and Italian parsley on the side.

One last point about this recipe – it’s a great one to serve to a crowd even if they have different dietary restrictions. At my mom’s birthday, we had two pescetarians and one gluten-free, so I served few different grains, protein sources and veggies based on everyone’s preferences.

Thankfully everyone loves pistachios!

Check out all the Wonderful Pistachio recipes from our ReDux members: