Veggie-Packed Ginger Shrimp Buddha Bowl
Serves: 2
  • 1 cup Coconut Milk
  • 3 tbsp. Fresh Lime Juice
  • 1 tbsp. Soy Sauce
  • 2 tbsp. Fish Sauce
  • 1 tbsp. Ginger Purée, or more to taste
  • 1 tbsp. Basil Purée, or more to taste
  • 1 tbsp. Garlic Purée, or more to taste
  • ½ tsp. Chili Flakes
  • 12 Shrimp (or protein of choice), cooked
  • 4 cups Vegetables (your choice), sautéed
  • Sesame or Olive Oil, for sautéing
  • 2 tbsp. Beans (we used chickpeas)
  • Cooked Brown Rice or Lettuce (for your base)
  • 1 Jalapeno Pepper, sliced (optional for garnish)
  1. Whisk all stir-fry sauce ingredients together in a large bowl. Adjust the flavors to suit your preference, adding more purée to taste.
  2. Place shrimp (or protein of choice) in a bowl and pour over roughly ¼ cup of the stir-fry sauce as a marinade. Set aside.
  3. Sauté your four-cup vegetable mixture over medium high heat in a large wok or frying pan with sesame or olive oil. Add stir-fry sauce, as needed, to keep vegetables moist. Alternatively, you can roast your veggies on a sheet pan instead. To intensify flavor, simply marinade them in the stir-fry sauce before draining & roasting.
  4. Add protein (with stir-fry sauce it’s marinating in) to the frying vessel and sauté until fully cooked.
  5. To assemble your buddha bowl, layer the bottom of your bowl with cooked brown rice or lettuce, then top with the cooked vegetables, beans and protein. Serve with additional stir-fry sauce on the side and desired garnishes.
Recipe by Slice of Jess at