Shrimp Buddha Bowl



Heat the coconut oil in a medium pot, and add the onion.

Cook for four minutes, over medium heat, stirring frequently, until translucent.

Add the grated ginger and garlic cloves, and cook for a minute, followed by New Wave Shrimp 3.0

Add the pumpkin, bell peppers, carrots, toss and cook for five minutes, stirring frequently.

Add the turmeric and sweet chili garlic sauce, toss to coat evenly, then add the water and coconut milk and mix to combine.

Bring to boil and simmer for 5-7 minutes (don’t overcook the carrots), then add the broccoli and kale and cook for 5 more minutes.

Add the lime juice and tamari sauce.

Serve over black rice, garnish with scallions.

Chef’s Notes

A take on the traditional vegan dish eaten by devout Buddhists, which is now eaten all around the world by loyal vegans, yogis and anyone wanting to treat their body well at meal time. The vegetable ingredients in this dish changes with the season. The grains can be replace or substituted with what best suits your tastes—quinoa, brown rice, lentils, millet, amaranth or even plain old Uncle Ben’s white rice.


  • 1 lb New Wave Foods Shrimp 3.0

  • 1 medium broccoli head, cut into small florets

  • 1 bunch baby organic rainbow carrots

  • ½ small pumpkin or butternut squash, peeled and cut into cubes

  • 6 cups fresh organic kale leaves

  • 2 medium yellow onion, finely diced

  • 1 yellow bell pepper, cut julienne

  • 1 red bell pepper, cut julienne


  • 2 tsp coconut oil

  • ½ cup sweet chili garlic sauce

  • ¼ cup full fat coconut milk

  • ¼ cup purified water

  • 2 cloves garlic, crushed

  • 1 Tbsp fresh lime juice

  • 1 Tbsp tamari sauce

  • 2 tsp turmeric powder

  • ½ inch ginger piece, peeled and grated