Rainbow Vegetable Detox Bowl

I discovered this bowl on a sweltering afternoon when my fridge was practically glowing with vegetables I'd impulsively bought at the farmer's market. Instead of letting them wilt, I grabbed some shrimp, cooked a quick batch of quinoa, and just started arranging everything like I was painting a plate. The tangy balsamic hit something inside me that day—suddenly I wasn't just eating lunch, I was actually tasting every color.

My partner took one bite and asked if I'd suddenly become a restaurant, which made me laugh because I was honestly just trying not to waste groceries. But there was something about seeing all those colors stacked in one bowl—it felt intentional, almost celebratory for a Tuesday night dinner.

Ingredients

• Large shrimp (200 g): Look for them thawed and firm—the bigger ones stay juicier and cook more forgivingly without turning rubbery.
• Cooked quinoa (150 g): Make this ahead if you want; it's your blank canvas and actually tastes better the next day once the flavors settle.
• Broccoli florets (100 g): Keep them bite-sized so they don't dominate the bowl, and blanching keeps them that perfect bright green.
• Asparagus (100 g): Cut them uniform so they cook evenly; thinner spears finish faster than thick ones.
• Red cabbage (100 g): Slice it thin so it gets silky when tossed with dressing, and it won't overpower the delicate shrimp.
• Tomato (1 medium): Dice it just before assembly so the juices don't make everything soggy.
• Ripe avocado (1): Slice it the moment you're ready to serve—nobody loves brown avocado edges.
• Balsamic vinegar (2 tbsp): The good stuff here makes all the difference; it brings everything together with a sophisticated tang.
• Extra virgin olive oil (1 tbsp): Use one you actually enjoy tasting, because you'll definitely taste it.
• Dijon mustard (1/2 tsp): This tiny amount emulsifies the dressing and adds a whisper of complexity.

Instructions

Prep meals effortlessly by chopping vegetables, slicing meats, and serving dinner with the right knife always ready.

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Get the green vegetables ready:

Bring salted water to a boil and give the broccoli and asparagus just 2–3 minutes—you want them bright and still snappy when you bite them. Drain them and plunge into cold water immediately so they stop cooking and stay that gorgeous color.

Sear the shrimp until golden:

Heat your oil over medium heat and let the shrimp hit the pan with a little sizzle; season them first so the seasoning actually sticks. Two to three minutes per side is usually perfect—watch for that pink color all the way through.

Whisk the dressing together:

Combine your vinegar, oil, and mustard in a small bowl and whisk it until it looks glossy and emulsified. Taste it and adjust the salt and pepper—this is your flavor anchor for the whole bowl.

Build your bowls with intention:

Start with quinoa as your base, then arrange everything in colorful sections around it like you're setting up a beautiful plate. The colors matter here because they signal different nutrients, and visually it just makes you happier to eat it.

Drizzle and serve immediately:

Pour that dressing over everything and eat it right away while the vegetables are still cool and crisp. Waiting makes the avocado darker and the greens start to wilt.

Save

There was this moment when my friend watched me assemble it and said it looked too pretty to eat, which felt ridiculous and perfect at the same time. That's when I realized a detox bowl isn't actually about punishing yourself with vegetables—it's about genuinely wanting to eat something this nourishing because it tastes bright and alive.

The Secret to Crisp Vegetables

The difference between this feeling fresh and feeling like a sad desk lunch is timing and temperature. Keep your blanched vegetables cold until the moment you assemble, and don't dress them too far in advance or they'll start breaking down. I learned to prep everything separately and only bring it together right before eating, which actually makes this bowl easier than it seems.

Why Shrimp Works Here

Shrimp cooks so fast that you can have protein on your plate in about five minutes, and it's elegant enough to feel like you made something special. The slight caramelization you get from searing it in a hot pan gives it a sweet, buttery depth that complements the raw vegetables perfectly. Plus, it's light enough that you don't feel heavy after eating, which is really the whole point of a bowl like this.

Making It Your Own

This bowl is honestly just a framework for whatever you have on hand and whatever you're craving that day. I've made it with chickpeas instead of shrimp when I forgot to buy seafood, and with whatever greens looked freshest at the market instead of the exact vegetables listed. The balsamic dressing is the real magic—everything else is just setting for it.

• Swap the shrimp for roasted chickpeas, baked tofu, or even grilled chicken breast if that's what your week calls for.
• Add crunch with toasted pumpkin seeds, sunflower seeds, or crushed almonds right before serving.
• A squeeze of fresh lemon over the whole thing adds brightness that pushes the balsamic into the background.

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

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Save

This bowl somehow became my answer to a lot of afternoons when I needed something that felt intentional and nourishing without being complicated. It's the kind of dish that makes you feel like you're actually taking care of yourself.

Recipe Questions

→ Can I make this bowl ahead of time?

You can prep the vegetables and cook the quinoa up to 2 days in advance. Store components separately in airtight containers and assemble just before serving to maintain freshness and texture.

→ What can I substitute for shrimp?

Roasted chickpeas, crispy tofu cubes, or grilled chicken breast work well as protein alternatives. For a fully plant-based version, try marinated and baked tempeh or add extra avocado for creaminess.

→ How do I prevent the avocado from browning?

Toss sliced avocado with a little lemon or lime juice before adding to the bowl. Alternatively, add avocado just before serving and consume immediately to enjoy it at its freshest.

→ Can I use other grains instead of quinoa?

Brown rice, farro, bulgur, or cauliflower rice make excellent alternatives. Adjust cooking times accordingly and ensure your grain is fully cooked and cooled slightly before assembling.

→ Is the balsamic dressing necessary?

The dressing enhances all the flavors, but you could substitute with lemon-tahini, honey-mustard, or a simple vinaigrette. The tangy element helps balance the rich avocado and sweet vegetables.

→ How can I add more protein?

Increase shrimp portion, add a hard-boiled egg, sprinkle hemp seeds or pumpkin seeds on top, or mix edamame into the grain base for an extra protein boost.