Rainbow Vegetable Detox Bowl (Printable Version)

Vibrant bowl with vegetables, shrimp, avocado, quinoa, and balsamic dressing for a balanced meal.

# What You'll 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

# Step-by-Step Directions:

01 - Bring a small pot of salted water to a boil. Blanch broccoli and asparagus for 2 to 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 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 separate sections for visual appeal.
05 - Drizzle balsamic dressing over each bowl and serve immediately.

# Expert Advice:

01 -
  • It comes together in 35 minutes flat, even when you're cooking for two after a long day.
  • The shrimp gets a gorgeous caramelization while the vegetables stay crisp and bright green.
  • You can prep everything separately and build it however feels right that moment.
02 -
  • Don't skip the ice bath after blanching—I learned this the hard way when my perfectly green vegetables turned olive-brown in about five minutes.
  • The avocado will turn brown if you prep it more than 20 minutes before eating, so slice it last or toss it lightly in lemon juice if you must prep ahead.
03 -
  • Cook your quinoa in vegetable broth instead of water—the grains absorb more flavor and it tastes less neutral.
  • Make a double batch of dressing and keep it in a jar in your fridge; it's perfect on salads all week and tastes even better the next day once everything melds.
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