Rainbow Vegetable Detox Bowl (Print Version)

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

# Ingredient List:

→ Seafood

01 - 7 oz large shrimp, peeled and deveined
02 - 1 tbsp 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 tbsp balsamic vinegar
11 - 1 tbsp extra virgin olive oil
12 - 0.5 tsp Dijon mustard
13 - Salt and pepper to taste

# Steps:

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

# Helpful Hints:

01 -
  • Every bite delivers a different texture and flavor, so you never get bored halfway through.
  • It looks like something from a fancy café but comes together in less time than delivery would take.
  • You can prep the components ahead and assemble when hunger strikes.
  • The balsamic dressing is so good you will want to drizzle it on everything for the next week.
02 -
  • Do not overcook the shrimp, they go from perfect to rubbery in seconds, so pull them off the heat the moment they turn opaque.
  • If your quinoa is cold from the fridge, microwave it for 30 seconds with a damp paper towel on top to bring it back to life.
  • The vegetables taste best when there is a temperature contrast, warm quinoa and shrimp against cool crunchy vegetables makes every bite interesting.
03 -
  • Pat the shrimp completely dry before seasoning so they sear instead of steam in the pan.
  • Use a vegetable peeler to shave the cabbage paper thin for the best texture and easier eating.
  • Warm your serving bowls slightly before assembling so the quinoa stays warm longer and everything feels more intentional.
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