Rainbow Vegetable Detox Bowl

One Tuesday afternoon, my friend texted me a photo of this absurdly colorful bowl she'd made, and I'll admit I rolled my eyes at first—until she mentioned how energized she felt afterward. I decided to recreate it that weekend, and somewhere between arranging the shrimp and slicing the avocado, I realized I was actually excited about what I was making. The colors alone felt like a small celebration on the plate, and when I drizzled that balsamic over everything, something just clicked.

I brought this bowl to a potluck once, skeptical that anyone would eat something so vegetable-forward, and watched three people come back for seconds. One guest asked if it was "that trendy detox thing," and I laughed because honestly, it just tastes good—the detox part is just a bonus.

Ingredients

• Large shrimp (200 g, about 7 oz), peeled and deveined: Buy them pre-cleaned if you can find them, because the difference in prep time is worth every penny, and they cook in minutes once they hit the pan.
• Olive oil (1 tbsp for shrimp, 1 tbsp extra virgin for dressing): Use a good quality extra virgin for the dressing where you can actually taste it, and save the regular stuff for cooking.
• Cooked quinoa (150 g or 1 cup): Make this ahead if you want, or keep those convenient microwaveable packets on hand for nights when you're short on time.
• Broccoli florets (100 g or 1 cup): The brief blanch keeps them crisp and bright green instead of mushy, which honestly makes all the difference in how the bowl tastes.
• Asparagus (100 g), trimmed and cut into 2-inch pieces: Cut them all roughly the same size so they cook evenly, and don't skip the ice bath after blanching.
• Red cabbage (100 g), thinly sliced: This raw crunch is what keeps the whole bowl from feeling too soft, and it's packed with nutrients that survive on the counter for days.
• Medium tomato, diced: Add it right before serving or it'll weep into the quinoa, which sounds dramatic but trust me on this one.
• Ripe avocado, sliced: If you're making this ahead, keep the avocado separate and slice it just before plating.
• Balsamic vinegar (2 tbsp): This tangy element ties everything together and prevents the bowl from tasting bland or one-note.
• Dijon mustard (1/2 tsp): Just a whisper of it adds depth and helps emulsify the dressing into something creamy without any actual cream.
• Salt and black pepper, to taste: Taste as you go, especially with the dressing, because the seasoning is what separates good from memorable.

Instructions

Prep your vegetables with intention:

Bring a small pot of salted water to a rolling boil and get your broccoli and asparagus in for just 2 to 3 minutes—you want them bright green and snappy, not soft and forgettable. Drain them into a colander and immediately run them under cold water or plunge them into ice water so they stop cooking and stay vibrant.

Sear the shrimp until they turn pink:

Heat 1 tbsp olive oil in a skillet over medium heat and season your shrimp with a pinch of salt and pepper before they touch the pan. Sauté for about 2 to 3 minutes per side until they're pink and cooked through—overcooked shrimp gets rubbery, so watch them closely.

Whisk together a balanced dressing:

In a small bowl, combine 2 tbsp balsamic vinegar, 1 tbsp extra virgin olive oil, and 1/2 tsp Dijon mustard, whisking until it emulsifies slightly. Taste it and adjust salt and pepper until it feels bright and tangy, not overpowering.

Assemble your bowl with care:

Divide the cooked quinoa between two serving bowls as your base, then arrange all your vegetables and shrimp in colorful sections around the bowl—it's both visually stunning and practical because you can taste a little of everything in each bite. Drizzle the dressing over top right before eating.

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There's something quietly satisfying about eating a bowl this colorful, knowing you're actually doing something good for your body instead of just telling yourself you are. It's become my go-to meal when I want to feel grounded and energized at the same time.

Making It Your Own

This bowl is forgiving enough to swap things around based on what's in your fridge or what you're craving that day. I've made it with grilled chicken instead of shrimp on a Tuesday when I didn't feel like seafood, and added roasted chickpeas when I wanted to go vegetarian—both versions tasted just as satisfying.

The Timing That Actually Works

If you're organized about it, you can cook the quinoa and blanch the vegetables the night before, then just sear the shrimp and assemble bowls when you get home. That strategy has saved me on nights when I'm hungry but don't want to stand at the stove for long.

Quick Tips for Success

The dressing is flexible enough to adjust to your taste—some days I add a touch more mustard if I want it earthier, other times I squeeze in a bit of lemon juice for brightness. The real magic happens when you taste as you go and trust your instincts about what needs more of what.

• If you're prepping ahead, keep the dressing separate and dress the bowl right before eating.
• A sprinkle of pumpkin seeds or toasted almonds adds a satisfying crunch that makes the whole meal feel more complete.
• Pairs beautifully with a crisp Sauvignon Blanc if you're in the mood for wine.

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This bowl turned into my quiet ritual for taking care of myself without feeling like a chore, and I think once you make it once, you'll understand why. It's the kind of meal that tastes like respect for your own appetite.

Recipe FAQs

→ Can I make this bowl ahead of time?

Prepare components in advance and store separately. Assemble bowls just before serving to maintain texture and freshness. The dressing can be made up to 3 days ahead.

→ What other proteins work well?

Grilled chicken, pan-seared salmon, or roasted chickpeas make excellent alternatives. For vegan options, try marinated tofu or tempeh.

→ How do I store leftovers?

Keep ingredients in separate airtight containers in the refrigerator for up to 3 days. Add dressing just before eating to prevent sogginess.

→ Can I use different vegetables?

Absolutely. Bell peppers, shredded carrots, cucumber, or roasted sweet potatoes work beautifully. Choose colorful options for visual appeal.

→ Is the balsamic dressing necessary?

The dressing enhances flavors beautifully, but you can substitute with lemon vinaigrette, tahini sauce, or your favorite light dressing.