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!

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


  • 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


  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.