Save This vibrant Western Fresh Buddha Bowl with Fisherman's Pride Dressing has become my go-to meal when I want something nourishing yet impressive enough for guests. The combination of fresh vegetables, perfectly cooked grains, and that incredible seafood-inspired dressing creates a bowl that's as beautiful as it is delicious.
I first created this recipe during a coastal vacation when we had access to incredible fresh seafood. What started as a simple way to use leftover shrimp has evolved into one of my most requested dishes when friends come over for lunch.
Ingredients
- Brown rice or quinoa: provides the hearty base and keeps you satisfied longer. Look for organic varieties for the best flavor.
- Cherry tomatoes: add bursts of sweetness. Choose vine-ripened for maximum flavor.
- Cucumber: brings refreshing crunch. English or Persian varieties have fewer seeds and more flavor.
- Baby spinach: provides tender greens and iron. Select bright green leaves with no wilting.
- Shredded carrots and red cabbage: offer color and crunch. Buy whole and shred yourself for maximum freshness.
- Avocado: delivers creamy richness. Choose slightly firm fruits that yield to gentle pressure.
- Shrimp: adds lean protein. Wild-caught offers the best flavor and sustainability.
- Pumpkin seeds: provide crunchy texture and zinc. Toast them lightly to enhance flavor.
- Fresh herbs: brighten the entire dish. Dill pairs perfectly with the seafood elements.
- Capers: in the dressing add briny pops of flavor. Rinse before chopping if you prefer less saltiness.
Instructions
- Cook the Grains:
- Thoroughly rinse your brown rice or quinoa under cold water until the water runs clear. This removes excess starch and bitterness. Combine with water and salt in a medium saucepan and bring to a rolling boil. Immediately reduce heat to low, cover with a tight-fitting lid, and simmer undisturbed for 15-20 minutes until all water is absorbed. Remove from heat and let stand covered for 5 minutes before fluffing with a fork. The grains should be tender but still have a slight chew.
- Prepare the Shrimp:
- Pat shrimp completely dry with paper towels to ensure proper searing. Heat olive oil in a skillet over medium-high heat until it shimmers but doesn't smoke. Add shrimp in a single layer, sprinkle with smoked paprika and black pepper, and cook without moving for 1-2 minutes until edges turn pink. Flip each shrimp and cook for another minute until opaque throughout but still tender. Transfer to a plate immediately to prevent overcooking.
- Prepare the Vegetables:
- Wash all produce thoroughly under cold running water. Slice cherry tomatoes in half through the equator to showcase their beautiful interior. Cut cucumber into thin half-moons about 1/4 inch thick. Ensure baby spinach is dry after washing. For carrots and cabbage, either shred yourself using a box grater or food processor, or purchase pre-shredded for convenience. Slice avocado just before serving to prevent browning.
- Make the Fisherman's Pride Dressing:
- In a small bowl, combine extra virgin olive oil and lemon juice first, whisking vigorously to begin emulsification. Add Dijon mustard which acts as an emulsifier and continue whisking until smooth. Incorporate finely chopped capers, fresh dill, minced garlic, anchovy paste if using, and black pepper. Whisk until completely blended and slightly thickened. Taste and adjust seasoning with salt, remembering that capers and anchovy paste already contribute saltiness.
- Assemble the Buddha Bowls:
- Start with a base of warm grains, approximately 3/4 cup per bowl, creating a foundation that will absorb some of the dressing. Arrange the vegetables in distinct sections around the bowl rather than mixing them together, placing spinach, tomatoes, cucumber, carrots, cabbage, and avocado in their own areas. This creates a beautiful color palette and allows each ingredient to maintain its integrity. Position shrimp in the center as the protein focal point.
- Finish and Serve:
- Drizzle each bowl generously with 2-3 tablespoons of Fisherman's Pride Dressing, allowing it to cascade over the ingredients. Sprinkle with pumpkin seeds for crunch and scatter fresh herbs across the top for color and aroma. Add a lemon wedge to the side of each bowl for diners to squeeze fresh citrus juice over their creation just before eating. Serve immediately while the contrast between warm grains, room temperature vegetables, and cool avocado is at its peak.
Save My favorite element of this dish is actually the Fisherman's Pride Dressing. The combination of briny capers, fresh dill and that touch of anchovy paste creates this incredible depth that transforms simple vegetables into something restaurant-worthy. I always make extra to keep on hand for quick salads throughout the week.
Make-Ahead Options
This Buddha bowl is perfect for meal prep. Prepare all components separately and store in airtight containers in the refrigerator. The grains will stay fresh for up to 5 days, while the chopped vegetables will remain crisp for 2-3 days. Keep the dressing separate in a jar and shake well before using. The shrimp is best prepared fresh, but can be cooked up to 2 days ahead if necessary. When ready to eat, simply assemble your bowl, adding the avocado and dressing just before serving.
Ingredient Substitutions
The beauty of Buddha bowls lies in their flexibility. If brown rice or quinoa isn't your preference, try farro, barley, or even cauliflower rice for a lower-carb option. Not a fan of shrimp? Substitute grilled salmon, canned tuna, or for vegetarians, marinated tofu or roasted chickpeas work beautifully. The vegetables can be swapped based on seasonality—try roasted sweet potatoes in fall, sugar snap peas in spring, or grilled zucchini in summer. For the dressing, if anchovy paste concerns you, a splash of fish sauce or even a teaspoon of miso paste can provide similar umami depth.
Seasonal Adaptations
Spring version features asparagus spears, radishes, and fresh peas
Cultural Context
Buddha bowls originated from the concept of balance in Asian cuisine, where a variety of components create a nutritionally complete meal. This Western interpretation maintains that philosophy while incorporating Mediterranean flavors through the Fisherman's Pride Dressing. The name "Buddha bowl" refers to the rounded, full appearance of the dish, reminiscent of Buddha's belly—symbolizing abundance and satisfaction. By combining elements from different culinary traditions, this recipe represents the best of fusion cooking: respectful adaptation that creates something new while honoring traditional principles of balance and harmony.
Save The combination of fresh ingredients and the flavorful dressing makes this Buddha bowl a satisfying and wholesome meal that's a delight to prepare and eat.
Recipe FAQs
- → Can I make this Buddha bowl vegetarian?
Yes! Simply substitute the shrimp with chickpeas or marinated tofu, and omit the anchovy paste from the dressing. The bowl will still be protein-rich and flavorful.
- → How long does the Fisherman's Pride Dressing keep?
The dressing can be stored in an airtight container in the refrigerator for up to 5 days. Just give it a good shake or whisk before using.
- → Can I meal prep this Buddha bowl?
Absolutely! Prepare the grains, protein, and dressing up to 3 days ahead. Store vegetables separately and assemble just before eating. Keep the avocado and dressing aside until serving time.
- → What can I substitute for capers in the dressing?
If you don't have capers, try chopped green olives, pickled jalapeños, or a splash of pickle brine for that briny flavor profile.
- → Is this Buddha bowl gluten-free?
The bowl is naturally gluten-free if you use certified gluten-free grains like quinoa or rice. Just ensure your Dijon mustard is gluten-free and check any store-bought ingredients for cross-contamination warnings.
- → What other proteins work well in this bowl?
This versatile bowl works beautifully with grilled salmon, tuna, chicken breast, or even hard-boiled eggs as alternative protein sources.