This Miso Shrimp Power Bowl is loaded with protein-packed grains, all my favorite vegetables, and a tangy miso dressing that can’t be beat!
Perfect for lunch or dinner, this power bowl will provide you with the energy and nutrients needed to get you through the day.
What is a Power Bowl?
A Power Bowl is much like a Buddha Bowl. However because this dish contains shrimp, it is not vegetarian and does not qualify as a Buddha Bowl. This dish however, is vegetarian or vegan adaptable. All you have to do is swap out the shrimp with chickpeas or tofu.
What’s in this shrimp power bowl
In my bowl, I used quinoa for my grain, cucumbers, peppers, baby kale, and avocado for my vegetables, and shrimp for my protein. While I highly recommend this combination, there is no need to go to the store to get the ingredients to make this exactly. That is the beauty of power bowls! You can throw (almost) anything you have on hand and be guaranteed a killer result!
Some of my favorite power bowl ingredients:
Grains:
- Quinoa
- Farro
- Wild Rice
Vegetables:
- Cucumbers
- Lettuce (kale, arugula, spinach)
- Peppers
- Broccoli
- Carrots
- Radish
Protein:
- Tofu
- Chickpeas
- Shrimp
- Chicken Breast
- Salmon
There is no wrong way to make a power bowl
With so many options and substitutions, you really cannot go wrong. Especially when you have a delicious dressing. Correction: you can’t go wrong when you serve it with this miso dressing. My dressing is tangy from the lime and rice vinegar, has the perfect amount of salt from the miso, and just a touch of heat from the red curry paste. My favorite store bought brand is this one.
Miso Shrimp Power Bowl
Course: Dinner, Entrées, Lunch4
servings15
minutes20
minutes300
kcalIngredients
2 Cups Quinoa
4 Cups Vegetable Broth (sub salted water)
1 Lb Shrimp (roughly 16)
1 Bell Pepper
3 Persian Cucumbers
2 Cups Baby Kale
½ Avocado
- Dressing
3 Tbs Rice Vinegar
2 Tbs Sunflower Seed Oil (sub canola oil)
½ Lime, Juiced
1 Tbs Miso Paste
1 Tsp Red Chili Paste
¼ Tsp Grated Ginger
2 Garlic Cloves, Grated
1 Tsp Brown Sugar
Directions
- Cook quinoa according to the packages instructions. I like to cook it in vegetable broth instead of water for added flavor, but you can substituted salted water. Once cooked, remove from heat and let cool completely.
- Remove the tails and cook the shrimp in a frying pan over medium heat until it is fully cooked and pink on both sides. Roughly 45 seconds to 1 minute per side. Once cooked, Set aside on a separate plate and let cool completely.
- Begin chopping up your vegetables, I like to cut the cucumbers into thin rounds, the bell pepper into match sticks, and give the baby kale a rough chop so the pieces are not so large. But you can cut them any way you’d like.
- To make the dressing. Add all the ingredients into a separate bowl and whisk together until fully combined.
- Assemble: Add the cooled quinoa to a large bowl and mix in 2 tablespoons of quinoa. Begin adding in your vegetables on top. Lastly, add the shrimp, then toss on a little more dressing.
This is the most delicious recipe – I do not usually cook however this recipe inspired me to make dinner and my whole family loved it!