This post is sponsored by the Cherry Marketing Institute.
This Tropical Buddha Bowl is infused with island flavor from the Coconut Brown Rice to the Almond Butter Lime dressing. Perfectly grilled shrimp, pineapple, tart cherries, and a bowl full of veggies! It’s great for meal prep.
Click here to go straight to the meal plan, A Week of Tart Cherry Recipes.
Oh me oh my, I truly cannot contain my excitement about this recipe! This Tropical Buddha Bowl is made with Coconut Brown Rice, loaded with grilled shrimp, seared pineapple and veggies, and served with a drizzle of Almond-Lime Dressing! Boom shaka-laka shaka-laka .
I devoured this bowl of goodness and sat down immediately to share the good news with you. I’m all about it and cannot wait to have a second serving tomorrow for dinner tonight. ß yep that happened!
Buddha bowls are a meal-prepper’s dream. Cook up a batch or two of this recipe and reheat when you’re ready to eat. This bowl is also super simple to prepare and doesn’t make a big mess in the kitchen. Everything is grilled in one skillet, so it’s perfect for the hot summer days when you don’t dare to heat up the oven.
I’ve teamed up with the Cherry Marketing Institute to create “A Week of Tart Cherry Recipes”. Be sure to click on over ChooseCherries.com to get the full recipe for this Tropical Buddha Bowl and read my guest blog about the benefits of fueling with tart cherries…
AND to DOWNLOAD THE TART CHERRY MEAL PLAN with all of my tart cherry recipe favorites in one place. 🙂
I can’t wait for you to try it this Tropical Buddha Bowl recipe!!!