Save I used to think detox bowls were all hype until I tossed this together on a Sunday afternoon when my fridge was bursting with vegetables I'd bought with good intentions. The colors alone made me feel healthier before I even took a bite. What started as a clean-out-the-crisper experiment turned into my go-to meal when I want something that tastes indulgent but leaves me energized. The shrimp sizzling in the pan, the quinoa still warm, the avocado so ripe it practically melted—it all came together like I'd planned it. Sometimes the best recipes are the ones that surprise you.
The first time I made this for friends, one of them accused me of ordering takeout and plating it myself. I took it as the highest compliment. We sat outside with these bowls on our laps, and the conversation kept circling back to how something so simple could feel so complete. Nobody left hungry, nobody felt weighed down, and I didn't spend the evening chained to the stove. That balance is rare.
Ingredients
- Large shrimp, peeled and deveined: Look for shrimp that smell like the ocean, not fishy, and if they are frozen, thaw them in the fridge overnight for the best texture.
- Olive oil: Use a mild one for cooking the shrimp and save your peppery extra virgin for the dressing where it shines.
- Cooked quinoa: I cook a big batch on Sundays and keep it in the fridge, it is a lifesaver for quick meals and fluffs right back up with a fork.
- Broccoli florets: Keep them bite-sized so they blanch evenly, and do not skip the cold water rinse or they will turn drab and mushy.
- Asparagus: Snap off the woody ends instead of cutting them, the stalk will break exactly where it gets tender.
- Red cabbage, thinly sliced: This adds crunch and a pop of color that does not wilt, plus it is basically indestructible in the fridge.
- Tomato, diced: Use whatever is ripe and smells sweet, even cherry tomatoes halved work beautifully here.
- Ripe avocado, sliced: Press gently near the stem, if it gives just a little, it is perfect, and always slice it last so it does not brown.
- Balsamic vinegar: A good balsamic is slightly sweet and tangy, not harsh, and a little goes a long way.
- Extra virgin olive oil: This is where quality matters, the dressing is simple so the oil flavor really comes through.
- Dijon mustard: It emulsifies the dressing and adds a gentle sharpness that ties everything together.
Instructions
- Blanch the vegetables:
- Drop the broccoli and asparagus into boiling salted water and set a timer for 2 to 3 minutes, you want them tender but still snappy. The moment they turn bright green, drain them and plunge them into cold water to lock in that color and stop the cooking.
- Sauté the shrimp:
- Heat the oil until it shimmers, season the shrimp generously, and lay them in the pan without crowding. Let them sit undisturbed for 2 minutes so they get a golden edge, then flip and cook until they curl into a C shape and turn opaque.
- Whisk the dressing:
- Combine the balsamic, olive oil, mustard, salt, and pepper in a small bowl and whisk hard until it thickens slightly and looks glossy. Taste it and adjust, it should be tangy but not sharp.
- Assemble the bowls:
- Divide the warm quinoa between two bowls as your base, then arrange the shrimp and vegetables in sections like a color wheel. Do not just dump everything in, the visual appeal is half the joy here.
- Dress and serve:
- Drizzle the dressing over the top in a slow zigzag, letting it pool a little in the quinoa. Serve immediately while the quinoa is still warm and the vegetables are cool and crisp.
Save I remember packing this into a glass container for lunch one day and a coworker asked if I was on some kind of cleanse. I laughed and told her it was just Tuesday. But honestly, eating something this colorful and alive in the middle of a grey workday felt like a small act of rebellion. It reminded me that taking care of yourself does not have to feel like punishment.
Make It Your Own
This bowl is a template, not a rulebook. Swap the shrimp for seared tofu or roasted chickpeas if you want to keep it plant based, or try salmon if you have it on hand. I have used kale instead of cabbage, sweet potato instead of quinoa, and even drizzled tahini dressing when I was out of balsamic. The point is to load up on vegetables you actually want to eat and dress them with something that makes you excited to dig in.
Storing and Reheating
If you are prepping ahead, store the components separately so nothing gets soggy. The quinoa and cooked shrimp keep well in the fridge for up to three days, and the raw vegetables stay crisp in airtight containers. Dress each bowl right before eating, and if you want the quinoa warm, just reheat it gently in the microwave. I have eaten this cold straight from the fridge on rushed mornings and it still hits the spot.
Finishing Touches
Once you have the basics down, the little extras make it feel special. A handful of toasted pumpkin seeds adds crunch and a nutty richness that plays well with the balsamic. Fresh herbs like cilantro or parsley brighten everything up, and a squeeze of lemon right before serving wakes up the flavors. Sometimes I add a pinch of red pepper flakes if I want a little heat.
- Try swapping the balsamic dressing for a lemon tahini drizzle when you want something creamier.
- Add a soft boiled egg on top for extra protein and richness.
- Leftover roasted vegetables from dinner work beautifully in place of blanched ones.
Save This bowl has become my proof that eating well does not have to be complicated or boring. It is bright, satisfying, and somehow always exactly what I need.
Recipe FAQ
- → Can I make this bowl vegan?
Yes, simply substitute the shrimp with roasted chickpeas or seasoned tofu for a plant-based version that maintains protein content.
- → How long does this bowl keep?
Best enjoyed immediately while vegetables remain crisp. If meal prepping, store components separately and assemble just before serving.
- → What other vegetables work well?
Bell peppers, shredded carrots, cucumber, or roasted sweet potatoes make excellent additions while maintaining the colorful presentation.
- → Can I use a different grain?
Brown rice, farro, or cauliflower rice work beautifully as alternatives to quinoa based on your preference and dietary needs.
- → Is the dressing customizable?
Absolutely. Try adding honey for sweetness, fresh herbs like basil or cilantro, or substitute lemon juice for balsamic vinegar.