Rainbow Vegetable Detox Bowl (Printable view)

Nourishing bowl with shrimp, vegetables, quinoa, and 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 - ½ teaspoon Dijon mustard
13 - Salt and pepper to taste

# How To Make:

01 - Bring a small pot of salted water to a boil. Blanch the broccoli and asparagus for 2–3 minutes until just 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 the shrimp with salt and pepper, then sauté for 2–3 minutes per side until pink and fully cooked through. Set aside.
03 - In a small bowl, whisk together balsamic vinegar, 1 tablespoon extra virgin olive oil, Dijon mustard, salt, and pepper until well combined.
04 - Divide the cooked quinoa between two serving bowls. Arrange the sautéed shrimp, blanched broccoli and asparagus, red cabbage, tomato, and avocado on top in colorful sections.
05 - Drizzle each bowl with the balsamic dressing. Serve immediately.

# Expert Advice:

01 -
  • It looks like a restaurant dish but takes barely longer than ordering takeout.
  • You actually feel energized after eating it, not sluggish, which makes a real difference on busy days.
  • Everything comes together in one bowl, so cleanup is refreshingly simple.
02 -
  • Don't skip the ice bath after blanching—it's the difference between tender vegetables and mushy ones.
  • Slice your avocado last; it browns so quickly that timing matters if you're making this even a few minutes ahead.
03 -
  • Cook your quinoa in vegetable or chicken broth instead of water—it adds flavor depth that plain quinoa can't match.
  • Make your dressing in a jar you can shake rather than whisking it every time; it stays emulsified longer and you can save any extra.
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