Rainbow Vegetable Detox Bowl (Printable Version)

Vibrant bowl with vegetables, shrimp, avocado, quinoa and balsamic dressing

# List of Ingredients:

→ Seafood

01 - 7 oz large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - Pinch of salt and black pepper

→ Grains

04 - 1 cup cooked quinoa

→ Vegetables

05 - 1 cup broccoli florets
06 - 1 cup asparagus, trimmed and cut into 2-inch pieces
07 - 1 cup red cabbage, thinly sliced
08 - 1 medium tomato, diced
09 - 1 ripe avocado, sliced

→ Dressing

10 - 2 tablespoons balsamic vinegar
11 - 1 tablespoon extra virgin olive oil
12 - 1/2 teaspoon Dijon mustard
13 - Salt and pepper to taste

# How to Make It:

01 - Bring a small pot of salted water to a boil. Blanch broccoli and asparagus for 2-3 minutes until tender and bright green. Drain and rinse under cold water to halt cooking.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Season shrimp with salt and pepper, then sauté 2-3 minutes per side until pink and cooked through. Transfer to a plate.
03 - In a small bowl, whisk together balsamic vinegar, 1 tablespoon extra virgin olive oil, Dijon mustard, salt, and pepper.
04 - Divide cooked quinoa between two serving bowls. Arrange shrimp, blanched broccoli and asparagus, red cabbage, tomato, and avocado on top in colorful sections.
05 - Drizzle bowls with balsamic dressing and serve immediately.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, meaning weeknight dinner doesn't have to be complicated or boring.
  • Every bite tastes intentional because you're building layers of flavor, texture, and color that actually make you want to slow down and eat mindfully.
  • The shrimp cooks so quickly that even if you've had a chaotic day, you can still put something nourishing on the table without breaking a sweat.
02 -
  • Overcooked shrimp turns rubbery and disappointing, so watch it closely and pull it off the heat the second it turns opaque because carryover cooking will finish the job.
  • The blanched vegetables are your secret weapon for keeping everything crisp and vibrant instead of steamed and soft.
  • Don't dress the bowl more than a few minutes before eating unless you want everything to taste watered down and sad.
03 -
  • Pat your shrimp completely dry with paper towels before seasoning and cooking because moisture is the enemy of that beautiful sear.
  • Toast some pumpkin seeds or pine nuts in a dry skillet for 2 minutes and scatter them over the bowl right before serving because that subtle crunch transforms the whole experience.
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