Hello, Buddha Bowl night!
This dish right here is an autoimmune paleo spin-off of a vegan Buddha bowl from Minimalist Baker I cooked for a client. I remember thinking, “This would be PERFECT if I replaced the beans with meat and then made the sauce nut-free.” And then the AIP Curried Shrimp, Sweet Potato & Kale Buddha Bowl was born.
If you’ve got about 40 minutes or so, you’ve got supper, my dear friends. Or breakfast. Or lunch. I like to eat this for every meal until its gone. Being a huge fan of curry with coconut milk, this deconstructed-style dish makes me stand up and do the wave. If I’m the only one at home. Well…shoot, now everybody knows…
So the word on the interwebs is that the “Buddha” part of Buddha Bowls is not necessarily a religious reference, but more of a play on the image of how the bowl looks when its heaped full of food: like a Buddha’s round belly.
Other than being super easy and pretty dang quick to go from pantry/fridge/freezer to table/mouth/couch, I love that this meal is satiating. Its nice to be able to not have to eat again for a few hours. I mean, I love eating and all, but I don’t always like having to stop and snack between meals. The Buddha bowl has a great balance of protein, veg, and carbs to keep you fueled for a good while.
Another plus is that you can interchange the veggies and protein, and the spices and sauce. Play around with flavors and see what kind of tasty Buddha Bowls you can create!
- 2 T Coconut oil, refined (or cooking fat of choice)
- 1/2 bunch Green onion, cut into ~3' pieces
- 2 large Sweet potato, cut into ~2" chunks
- 1 bunch Kale, stalks discarded and leaves roughly chopped (you could also use 4 cups of pre-washed mixed baby kale/greens)
- Himalayan salt to taste
- 1 lb Shrimp, peeled and de-veined for quicker prep time (You can find untreated baby shrimp at Costco for around $7/lb, just read your labels.)
- 2 Tb AIP-Curry Blend (see recipe below)
- Himalayan salt to taste
- AIP CURRY BLEND (makes a large batch to store and use for easy future recipes)
- 2 Tb Turmeric, ground
- 1 Tb Dulse flakes
- 1 Tb Ginger, ground
- 3/4 tsp Cinnamon, ground
- 1/2 tsp Clove, ground
- 3/4 tsp Mace, ground
- 3/4 tsp Garlic powder
- 1 tsp Lemongrass powder
- MAPLE COCONUT DRIZZLE
- 1/4 cup Coconut cream
- 1/2 Tb Maple syrup
- (omit for Whole 30)
- 2 Tb Lime or Lemon juice
- Heat your oven to 400 F.
- Place cooking fat then sweet potato chunks on parchment-lined large sheet pan. Season with salt and roast for about 10 minutes or until starting to soften and turning gently brown.
- Take the pan out of the oven, and place green onions next to the potatoes. Scoot them around a little in the oil from the pan with tongs. Season with salt and roast for about 6 minutes or until softened a bit.
- While potatoes and onions are roasting, mix all ingredients for the Maple Coconut Drizzle in a small bowl. Add a little bt of water if it is too thick. The consistency should be like salad dressing. Set aside.
- Take the pan out of the oven again and place kale next to the other veggies. Toss the kale around a bit in the oil from the pan with tongs, season with salt.
- Bake for about 7 minutes or until a nice blend of crispy and chewy. (Watch carefully, kale can burn quickly.)
- While kale is roasting, heat a cast iron skillet over med-high heat. Add cooking fat, shrimp and curry blend, toss well and cook until shrimp are just barely cooked through. Remove from heat (they will continue to cook slightly while off the heat, so it is best to slightly under cook and test to see if they are opaque in the middle).
- Place veggies in bowl, then shrimp, then add drizzle. Serve hot and enjoy!
- For non-restrictive paleo: almond butter or tahini thinned with hot water works well in place of coconut cream.