Rainbow Vegetable Detox Bowl (Printable)

Colorful bowl with shrimp, vegetables, avocado, quinoa, balsamic dressing

# What You Need:

→ Seafood

01 - 7 oz large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - Salt and black pepper to taste

→ 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 boil. Blanch broccoli and asparagus for 2-3 minutes until tender and bright green. Drain and rinse under cold water to stop cooking.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Season 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 tablespoon olive oil, Dijon mustard, salt, and pepper until well combined.
04 - Divide cooked quinoa between two serving bowls. Arrange shrimp, blanched broccoli, asparagus, red cabbage, tomato, and avocado on top in colorful sections.
05 - Drizzle bowls with balsamic dressing and serve immediately.

# Expert Advice:

01 -
  • It's finished in under forty minutes, which means weeknight dinners that feel fancy without the fuss.
  • Every vegetable stays crisp and vibrant because you're working with temperatures and timing that respect the ingredients.
  • The shrimp absorbs just enough seasoning to shine without overpowering the delicate vegetables around it.
02 -
  • Blanching vegetables briefly and shocking them in cold water isn't an extra step, it's the difference between a soggy bowl and one with character and texture.
  • Avocado oxidizes quickly, so slice it moments before serving or it'll look like cardboard and taste like regret.
03 -
  • Cook your quinoa the night before and refrigerate it, which keeps it fluffy and makes morning prep almost instant.
  • Prep your vegetables while the shrimp cooks so you're not rushing at the end.
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