This Buddha Bowl with shrimp and butternut squash is a simple low carb meal made with minimal cooking that is packed with delicious and nutritious veggies and protein.
If you're looking for a power bowl meal, then this Buddha Bowl with Shrimp and Butternut Squash is a great choice. It is made with a slaw made with mixed raw veggies and curried shrimp. The sweet butternut squash and peanut sauce topping give it a final touch of sweet heat.
🥣 Low Carb Dinner Bowls
I wanted to make a gorgeous dinner bowl that was appealing to the eye, delicious, and nutritious. Something that had a lot of colors, fiber, and was low in carbs with a splash of protein.
I thought it would be fun to serve bowls of beautifully arranged veggies and give my family the option of creating their bowl the way they wanted. With bright and eye-catching colors with an extra boost of protein in the bowl to even it all out. This is how this Shrimp Buddha Bowl came to fruition!
What is a Buddha Bowl?
I decided to do some research to find out exactly what a Buddha Bowl is. I realized quite quickly, that there is not a recipe per se, nor does it really mean one particular thing.
The Buddha Bowl started out as a vegan creation for those following a plant-based diet, making a meal of a bowl brimming full of nutritious vegetables. Then, it seems the world took over and made all kinds of variations of this wonderful idea.
This particular Buddha Bowl is a combination of veggies and flavors that we love to enjoy in our home. Curried Shrimp and Butternut Squash are perfect partners and we love a spicy peanut sauce!
The shrimp is sauteed with curry powder and ghee. I made this Easy Peanut Sauce for the drizzle over top. This made a great weekend lunch for us and I found that if I prepared all the veggies ahead of time in bulk, we could enjoy this meal a few times throughout the week.
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A large wide bowl: This recipe is not only for nutrition and flavor, but it is also for presentation. You want a bowl that is wide and slightly deep so you can arrange the shrimp, butternut squash, and vegetables in a visually appealing way.
Fresh Vegetables: I used broccoli, kale, brussels sprouts, radishes, cucumbers, and red cabbage. The radishes I used were red and purple and I loved the visual once they were sliced.
Cooked vegetables: I used leftover roasted butternut squash and cauliflower rice. I warmed them up slightly to take the chill off.
Shrimp: I bought raw shrimp and sauteed it with ghee and curry powder.
Peanut Sauce: You can make your own, or buy a low carb keto friendly almond sauce.
If you are following the keto diet and want to eliminate the butternut squash, just leave it out of the Buddha Bowl. Butternut squash is an approved vegetable but is higher carbs so I made it an optional ingredient for this recipe to keep the carbs down. Just know that if you do use it, you're increasing your carbs a little. Some other ideas for making this Buddha Bowl your way:
- Substitute the shrimp for and use leftover rotisserie chicken.
- Leave the shrimp out completely and go all raw.
- Skip the peanut sauce and top with a drizzle of soy sauce and sesame oil.
- If you a fat boost, go with a whole avocado and eliminate the shrimp.
- Skip the peanut sauce and sprinkle with some coconut aminos. Just be sure it is a keto-approved one.
The sky is endless for this Buddha Bowl recipe. It can be whatever you want it to be, with whatever combination of flavors you wish!
More Bowl Recipes To Try
If you love beef, then this Ultimate Burger Bowl is a hit in our home.
*If you made this recipe, please give it a star rating*
Buddha Bowl with Shrimp and Butternut Squash
- 8 ounces shrimp skinned and deveined with tails removed
- 1 tbsp ghee
- ½ tsp curry powder
- 1 cup red cabbage chopped
- 1 cup radishes sliced
- 1 cup cucumbers sliced
- 2 cups kale chopped
- 1 cup broccoli chopped
- ½ cup brussels sprouts chopped
- 2 cups cauliflower rice cooked or raw
- 1 medium avocado diced
- Easy Peanut Sauce
- 1 cup roasted butternut squash optional
- Melt the Ghee in a skillet over medium-high heat until hot. Add shrimp and sprinkle with curry powder. Cook 3-5 minutes, stirring occasionally, until no longer pink. Remove from skillet and set aside.
- Chop veggies and divide evenly between 4 bowls, arranging as desired.
- Add shrimp and drizzle with low carb peanut sauce.