Detox Buddha Bowl with Shrimp (Print)

Vibrant bowl with shrimp, vegetables, avocado, quinoa, and balsamic drizzle for a light, satisfying meal.

# Ingredients:

→ Seafood

01 - 7 oz large shrimp, peeled and deveined

→ Grains

02 - 1/2 cup quinoa, uncooked
03 - 1 cup water

→ Vegetables

04 - 1 cup broccoli florets
05 - 1 cup asparagus, trimmed and cut into 2-inch pieces
06 - 1 cup red cabbage, thinly sliced
07 - 1 medium tomato, diced
08 - 1 ripe avocado, sliced

→ Dressing

09 - 2 tablespoons extra virgin olive oil
10 - 1 tablespoon balsamic vinegar
11 - Salt and freshly ground black pepper to taste

→ Optional Garnish

12 - 1 tablespoon fresh parsley or cilantro, chopped
13 - Lemon wedges for serving

# Instructions:

01 - Rinse quinoa under cold water. In a small saucepan, combine quinoa and water. Bring to a boil, then cover and simmer on low heat for 12-15 minutes until water is absorbed. Fluff with a fork and set aside.
02 - While quinoa cooks, bring a pot of lightly salted water to a boil. Add broccoli and asparagus, blanch for 2-3 minutes until crisp-tender, then drain and rinse under cold water to stop cooking. Set aside.
03 - Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add shrimp, season with salt and pepper, and sauté for 2-3 minutes per side until pink and opaque. Remove from heat.
04 - In a small bowl, whisk together the remaining olive oil, balsamic vinegar, salt, and pepper to create the dressing.
05 - Divide cooked quinoa between two bowls. Arrange shrimp, broccoli, asparagus, cabbage, tomato, and avocado on top in sections.
06 - Drizzle with balsamic-olive oil dressing. Garnish with fresh herbs and lemon wedge if desired. Serve immediately.

# Pro Tips:

01 -
  • It tastes indulgent and restaurant-quality while actually being straightforward enough for a weeknight when you're tired.
  • The bowl looks so gorgeous on the table that even eating alone feels like a small occasion.
  • You can have it ready in the time it takes to scroll through your phone, yet it feels intentional and nourishing.
02 -
  • Don't skip the blanching step with vegetables—it's the difference between sad mushy greens and that perfect crisp-tender texture that makes every bite satisfying.
  • The avocado is your timing tell—add it literally right before serving or it'll oxidize and turn that sad greenish-brown that no one wants.
03 -
  • Make extra quinoa at the start of your week and store it in the fridge—it becomes your easy-button for bowls, grain salads, or even breakfast with yogurt and berries.
  • Buy your shrimp frozen and thaw them as needed; they're fresher this way than the "fresh" ones that have been sitting around for days.
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