Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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! Recipe at Teaspoonofspice.com #buddhabowls #pistachios #shrimp #proteinbowls

Shrimp Broccoli Buddha Bowls with Pistachio Yogurt Sauce


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

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!


Ingredients

Scale
  • 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

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.