Mediterranean Shrimp & Veggie Power Bowl with Avo & Roasted Brussels
A good power bowl feels complete, colorful, and nourishing without being complicated. This Mediterranean Shrimp and Veggie Power Bowl brings everything together in one balanced meal. It combines tender shrimp, crisp roasted Brussels sprouts, soft mushrooms, and sweet bell peppers with creamy avocado and warm grains. The flavors stay clean and bright thanks to garlic, lemon, and fresh herbs. Every bite has texture: charred Brussels, juicy shrimp, smooth avocado, and fluffy rice or quinoa underneath. It’s a bowl you can build on busy weeknights, and it’s just as useful for weekend meal prep.
The recipe follows a simple flow. Roast the Brussels, cook the mushrooms and peppers, sear the shrimp, and then assemble everything over your choice of grains. The bowl feels hearty without feeling heavy, which makes it useful year-round. You can keep it basic or make it more filling by adding chickpeas, feta, or roasted potatoes. It’s flexible and customizable, and the ingredient list is full of everyday items that are easy to find.
Time
Prep: 15 minutes
Cook: 20–25 minutes
Total: 35–40 minutes
Ingredients
Protein
1 pound shrimp, peeled and deveined
1 tablespoon olive oil
2–3 garlic cloves, minced
Salt and black pepper, to taste
Vegetables
2 cups Brussels sprouts, halved
1 cup mushrooms, sliced
1 bell pepper (red or orange), sliced
1 avocado, sliced or diced
Base
2 cups cooked brown rice or quinoa
Dressing / Seasoning
2 tablespoons olive oil
1–2 tablespoons lemon juice
1 tablespoon chopped parsley or cilantro
Extra salt and pepper, to taste
Instructions
Roast the Brussels sprouts
Heat your oven to 425°F (220°C). Toss the Brussels sprouts with a little olive oil, salt, and black pepper. Spread them in a single layer on a baking sheet. Roast for 18–22 minutes or until the edges turn crisp and brown.
Cook the mushrooms and peppers
Warm a skillet over medium heat with a splash of olive oil. Add mushrooms with a pinch of salt and cook until they release their liquid and develop golden color. Add sliced bell peppers and cook until soft and lightly caramelized.
Cook the shrimp
In the same skillet or a clean pan, heat olive oil over medium. Add garlic and cook briefly until fragrant. Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink and opaque. Avoid overcooking so they stay tender.
Assemble the bowls
Add warm quinoa or brown rice to each bowl. Arrange the roasted Brussels, cooked mushrooms, sautéed bell peppers, and shrimp on top. Add sliced or diced avocado.
Finish with dressing
Drizzle olive oil and lemon juice over the bowls. Sprinkle with fresh parsley or cilantro. Adjust salt and pepper to taste before serving.
Tips
Spread Brussels in a single layer so they roast instead of steam. Moisture prevents browning.
Dry shrimp well before cooking. Moisture makes them tough and prevents good searing.
Add garlic right before the shrimp. If it cooks too long, it burns and turns bitter.
If you want deeper flavor, roast the mushrooms and peppers instead of sautéing.
Warm grains bring the bowl together. Cold grains can make the bowl feel disjointed.
Add lemon right before serving to brighten the flavor without overpowering the vegetables.
If your avocado isn’t fully ripe, dice it and mix with lemon to soften it slightly.
For meal prep, store shrimp, vegetables, and grains in separate containers. Add avocado fresh each day.
If the Brussels sprouts are large, slice them into quarters so they cook evenly.
Variations
Chickpea bowl
Replace shrimp with roasted chickpeas seasoned with garlic, paprika, and olive oil.
Spicy shrimp version
Add crushed red pepper, cayenne, or smoked paprika to the shrimp before cooking.
Green base
Combine quinoa with spinach or arugula for a lighter bowl.
Garlic yogurt drizzle
Mix Greek yogurt with lemon juice, grated garlic, salt, and olive oil. Drizzle it over the final bowl.
Extra vegetables
Roasted cherry tomatoes, zucchini, red onions, or eggplant pair perfectly with this bowl.
Low-carb option
Swap brown rice or quinoa for cauliflower rice.
Mediterranean add-ons
Try olives, sun-dried tomatoes, feta, or toasted pine nuts.
FAQ
Can I make this ahead?
Yes. Prep the grains, shrimp, and vegetables separately. Add avocado right before eating so it doesn’t brown.
Can I use frozen shrimp?
Yes. Thaw completely and pat dry before cooking.
Do other grains work?
Absolutely. Bulgur, couscous, farro, or white rice all work.
How long can leftovers last?
Stored in the fridge, they keep about 3 days. Reheat the shrimp gently to avoid turning them rubbery.
Can I roast all the vegetables instead of sautéing some?
Yes. Roasting gives more flavor and saves time.
Can I make it dairy-free or gluten-free?
It already is. Just choose grains that fit your needs.
Nutrition (Approximate per serving, 4 servings)
Calories: 480
Protein: 30g
Carbs: 45g
Fat: 21g
Fiber: 8g
Sodium: 470mg
Conclusion
This Mediterranean Shrimp and Veggie Power Bowl mixes color, freshness, and balanced nutrition in a simple recipe that works for busy days. The roasted Brussels sprouts add crisp edges, the shrimp cooks fast and stays juicy, and the avocado gives everything a creamy finish. It’s easy to customize, easy to meal-prep, and easy to serve in different ways depending on the season. Whether you want a lighter bowl for lunch or a satisfying dinner without much work, this one fits the moment every time.