Shrimp Banza Rice Bowls

Hello, hi, it’s been a while!

I’m not even going to try and make excuses for my lack of using this thing, but hopefully this recipe will make up for it…

There’s not much more I love than a good bowl (sweetgreen, b.good, cava, the list goes on…), but they’re never as good at home as they are out-- until I created this shrimp banza rice bowl! While this dish may create a handful of dirty dishes (4 to be exact), it is 100% worth it (and it stores well for leftovers… if there is any left!).

This bowl packs a punch with great taste, lots of crunch, and 47g protein to keep you full! Banza is one of my favorite brands to buy and cook with as their pasta (and now rice!) is made from chickpeas, making it super easy to hit my protein goals. It’s light with lots of room to add your own additions-- perfect for the summer and outdoor dinners— and pairs well with rosé or an aperol spritz (my favorite)!


Shrimp Banza Rice Bowls

Serves: 4 servings | Prep: 20 minutes


  • 5 oz Sweet Baby Lettuce (1 container from the store-- use any kind of lettuce you’d like)

  • 2 cups kale, chopped

  • 1 cup Cherry Tomatoes, halved

  • 2 cloves Garlic (chopped)

  • 1 Lemon

  • Fresh Mint

  • 1 lb Shrimp

  • 1 container Banza Tricolor Rice

  • .5 cup Pine Nuts

  • .5 cup Goat Cheese

  • 6 tbsp Olive Oil

  • 2 tbsp Balsamic Vinegar

  • Salt

  • Pepper


  1. Heat oven to 400*; toss shrimp in 1 tbsp olive oil and 1 clove garlic (chopped); bake on baking sheet (or in Stasher bag) for 12 minutes (or until pink)

  2. Boil 6 cups salt water (to be used later for Banza rice)

  3. While baking, saute kale in 1 tbsp olive oil and 1 clove garlic (chopped)

  4. In another pan (I love my mini-cast iron), toast the pine nuts over low heat; you’ll know they’re done when they start to smell great

  5. With 6 minutes left on the shrimp, start cooking your Banza rice

  6. Assemble the salad in a large bowl; lettuce, kale, cherry tomatoes, fresh mint, pine nuts, goat cheese, and shrimp

  7. Toss with remaining olive oil (4 tbsp), balsamic vinegar, juice from 1 lemon, and salt and pepper to taste

  8. Enjoy!

For leftovers

  • If not yet assembled/tossed: layer in a mason jar with olive oil/balsamic/lemon juice at the bottom, rice, cherry tomatoes, kale, goat cheese, shrimp, pine nuts, lettuce

  • If assembled/tossed: salad will last a day in an airtight container

Nutritional information: 629 Calories, 38g Fat, 45g Carbs, 47g Protein