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.

Carolyn Casner
Source: EatingWell.com, June 2019

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Read the full recipe after the video.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk pesto, vinegar, oil, salt and pepper in a large bowl. Remove 4 tablespoons of the mixture to a small bowl; set both bowls aside.

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  • 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 and shrimp. Drizzle each bowl with 1 tablespoon of the reserved pesto mixture.

Tips

To make ahead: Cover and refrigerate dressing (Step 1) for up to 2 days.

Nutrition Facts

429 calories; protein 30.9g; carbohydrates 29.3g; dietary fiber 7.2g; sugars 5g; fat 22g; saturated fat 3.6g; cholesterol 187.5mg; vitamin a iu 1125.6IU; vitamin c 14.4mg; folate 108.9mcg; calcium 205.4mg; iron 2.9mg; magnesium 130.5mg; potassium 901.1mg; sodium 571.4mg; thiamin 0.2mg.
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Reviews (8)

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8 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/13/2019
This meal is so easy and so good. I added fresh squeezed lemon to shrimp and fresh chopped cucumbers from my garden! Read More
Rating: 5 stars
01/21/2020
I made this with broiled tilapia instead of shrimp because that's what I had. I added a can of chickpeas and squeezed fresh lime over the top. It tasted really fresh and delicious. I'm looking forward to trying it again this time with shrimp. Read More
Rating: 5 stars
02/10/2021
I made this for us last night. It was excellent! Only thing is I couldn’t get a “char” on my shrimp without overcooking, so they were just cooked on iron skillet. I emulsified my balsamic & EVOO before incorporating it into the pesto. I also squeezed fresh lemon over the top right when we sat down to eat. Soooo fast, easy, and amazing especially if you’ve already got quinoa made. I will use more arugula next time.???? Read More
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Rating: 5 stars
11/11/2020
Fantastic recipe! Easy and delicious. Thank you--will be using this again for sure. Read More
Rating: 5 stars
08/16/2020
Healthy tasty and really easy to make. I subbed spinach for the arugala. Read More
Rating: 1 stars
01/08/2020
This was not great. Could have been the basil pesto I chose. Read More
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Rating: 5 stars
12/08/2019
Delicious and very easy to make. My family loved it as well. This is a keeper! Read More
Rating: 5 stars
11/11/2020
The first time we made this we forgot the arugula. It was still wonderful! It's bursting with flavor and easy to make. We swap the quinoa for the Uncle Ben's whole grain medley wild rice in the microwave pouches and this makes it very fast and easy. Even our grandchildren ages 3 4 &5 love this dish! Read More
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