Rainbow Vegetable Detox Bowl (Printable version)

Vibrant bowl with shrimp, avocado, quinoa and crisp vegetables in tangy balsamic dressing.

# What You Need:

→ 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

# Directions:

01 - Bring a small pot of salted water to a boil. Blanch the broccoli and asparagus for 2 to 3 minutes until tender and bright green. Drain and rinse under cold water to stop the cooking process.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Season shrimp with salt and pepper, then sauté for 2 to 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 until emulsified.
04 - Divide cooked quinoa between two serving bowls. Arrange shrimp, blanched broccoli and asparagus, red cabbage, tomato, and avocado on top in colorful sections for visual appeal.
05 - Drizzle balsamic dressing over each bowl and serve immediately while components maintain optimal temperature and texture.

# Expert Tips:

01 -
  • It comes together in under 35 minutes, which means weeknight dinner without the stress.
  • Every bite delivers different textures and flavors, so you never get bored mid-meal.
  • The colors are so vibrant your Instagram practically posts itself.
02 -
  • Don't skip the ice bath after blanching—it stops the cooking process and keeps those vegetables crisp instead of turning them into mush.
  • Add the avocado and tomato just before serving, or their moisture will make everything soggy by the time you eat it.
03 -
  • Buy pre-peeled shrimp if your budget allows—it's one of those time-savers that actually changes whether you'll make this on a busy weeknight.
  • The real secret is seasoning the shrimp properly before they hit the pan, not trying to fix it with dressing afterward.
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