Grilled Pineapple Buddha Bowl


These “buddha bowls” are growing in popularity.  And rightfully so!  They are packed full of yummy, super healthy stuff!  I was curious as to where the name “buddha bowl” came from, so I turned to my most trusty, reliable resource: google.  According to various sites, buddha bowls are called this because they are bowls which are packed so full that they resemble a rounded belly much like buddha.  Other sites say is has something to do with a “buddha begging bowl.”  No matter what the history of the name is (and I’m not a history buff, so my research lasted a grooling 5 minutes), these things are pretty great.

Filled with whole grains, fresh fruits, vegetables, and lean proteins, there’s nothing not to like!  I love that this one included grilled pineapple- a food which doesn’t appear in my diet nearly enough.

Grilled Pineapple Buddha Bowl


  • 1 cup cooked freekeh (or brown rice)
  • 2 teaspoons low-sodium soy sauce
  • 6 ounces uncooked shrimp, peeled, deveined, tail removed
  • 1/2 red onion, thinly sliced
  • 1/2 cup broccoli florets
  • 1/2 cup diced pineapple
  • 1/2 cup shredded red or green cabbage (I used coleslaw mix)
  • 1/2 avocado, thinly sliced
  • 2 Tbs nuts or seeds of choice (I used walnuts)

Almond-Lime Dressing

  • 2 limes, juiced
  • 2 Tablespoons almond butter
  • 2 Tablespoons PB2 (I added this to thicken the sauce, but if yours comes out thick, you can skip this)
  • 4+ drops sriracha hot sauce


  1. Spray a large cast-iron skillet with cooking spray.  Add shrimp, onions, pineapple, and broccoli.
  2. Drizzle shrimp with 1 tsp of soy sauce.
  3. Season veggies with salt and pepper.
  4. Remove from pan once shrimp is pink and cooked through, and veggies/pineapple have browned on all sides.
  5. Add remaining soy sauce to freekeh.
  6. In small bowl, whisk together lime juice and almond butter, adding PB2 depending on desired thickness of dressing and how juicy limes are. Kick up the heat with sriracha hot sauce, adding additional drops if you like it spicy.
  7. Divide freekeh among two shallow serving bowls, and top with shrimp, onions, pineapple, broccoli, cabbage, avocado, walnuts and a drizzle of almond butter lime dressing. 

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