Pin My kitchen counter looked like a farmers market exploded, and I loved every second of it. I had just gotten back from a weekend wellness retreat where every meal was served in these gorgeous rainbow bowls, and I was determined to recreate that feeling at home without spending three hours prepping. The goal was simple: bright colors, real food, something that made me feel good without tasting like cardboard. I grabbed what I had, threw quinoa in the pot, and started chopping everything in sight.
I made this for my sister after she complained that healthy food always tasted like punishment. She walked in, saw the bowl, and immediately pulled out her phone to take a picture. Halfway through eating, she looked up and said it tasted like something from a cafe, which I took as the highest compliment. Since then, this has become my go-to whenever I need to prove that eating well doesnt have to feel like a chore.
Ingredients
- Large shrimp: They cook fast and add a sweet, briny flavor that pairs beautifully with the tangy dressing, just make sure theyre fully thawed and patted dry so they sear instead of steam.
- Cooked quinoa: This is your base, so fluff it with a fork before serving to keep it light and not clumpy.
- Broccoli florets: Blanching them keeps the color bright green and the texture crisp-tender, never mushy.
- Asparagus: Trim off the woody ends and cut them into bite-sized pieces so they cook evenly and look pretty in the bowl.
- Red cabbage: Slice it thin as you can, it adds crunch and a pop of purple that makes the whole bowl feel alive.
- Tomato: Use a ripe one for juiciness, and dice it small so every forkful gets a little burst of acidity.
- Avocado: Wait until the last minute to slice it so it doesnt brown, and make sure its ripe but not mushy.
- Balsamic vinegar: This is the backbone of the dressing, tangy and slightly sweet without needing any added sugar.
- Extra virgin olive oil: It mellows out the vinegar and gives the dressing a silky finish.
- Dijon mustard: Just a tiny bit emulsifies the dressing and adds a subtle kick you cant quite put your finger on.
Instructions
- Blanch the Greens:
- Bring a small pot of salted water to a rolling boil, then drop in the broccoli and asparagus for just 2 to 3 minutes until theyre bright green and tender but still have a little snap. Drain them fast and rinse under cold water to lock in that color and stop them from overcooking.
- Sear the Shrimp:
- Heat a tablespoon of olive oil in a skillet over medium heat until it shimmers, season your shrimp with salt and pepper, then lay them in the pan without crowding. Let them cook 2 to 3 minutes per side until theyre pink, curled, and just cooked through, then set them aside.
- Whisk the Dressing:
- In a small bowl, combine balsamic vinegar, olive oil, Dijon mustard, and a pinch of salt and pepper, then whisk it all together until it looks smooth and emulsified. Taste it and adjust the seasoning if you want it saltier or tangier.
- Build Your Bowls:
- Divide the cooked quinoa between two bowls, then arrange the shrimp, blanched veggies, red cabbage, tomato, and avocado in neat little sections like a color wheel. Drizzle the balsamic dressing over everything and serve it right away while the shrimp are still warm.
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The first time I served this to friends, one of them asked if I was on some kind of health kick. I wasnt, I just wanted something that tasted good and happened to be full of vegetables. By the end of the meal, everyone had finished their bowls and two people asked for the recipe. It felt good to realize that nourishing food could also be the kind of food people actually wanted to eat.
Make It Your Own
If shrimp isnt your thing or youre feeding someone who doesnt eat seafood, roasted chickpeas or pan-fried tofu work beautifully here. I once tossed chickpeas with smoked paprika and olive oil, roasted them until crispy, and scattered them on top, and it was just as satisfying. You can also swap out any of the vegetables for what you have on hand, snap peas, shredded carrots, or roasted sweet potato all fit right in.
Storing and Prepping Ahead
This bowl is best eaten fresh, but you can prep most of the components a day ahead to make assembly quick. Cook the quinoa, blanch the vegetables, and make the dressing, then store everything separately in the fridge. When youre ready to eat, sear the shrimp, slice the avocado, and build your bowl in minutes. Just dont dress it until right before serving or the quinoa will get soggy.
Serving Suggestions
I like to serve this with a wedge of lemon on the side for an extra hit of brightness, and sometimes I sprinkle toasted pumpkin seeds or slivered almonds on top for crunch. If youre feeling fancy, a glass of chilled Sauvignon Blanc is a perfect pairing, crisp and citrusy enough to match the tangy dressing.
- Add a sprinkle of sesame seeds or hemp hearts for a nutty finish.
- If you want more heat, drizzle a little sriracha or chili oil over the top.
- Serve with crusty bread on the side if youre extra hungry or feeding someone with a bigger appetite.
Pin This bowl has become my reminder that eating well doesnt have to be complicated or boring. Its bright, its satisfying, and it makes you feel like you did something good for yourself without any guilt or sacrifice.
Recipe Questions & Answers
- → Can I make this bowl vegan?
Yes, simply replace the shrimp with roasted chickpeas or seasoned tofu cubes for a plant-based protein option.
- → How long does this bowl keep?
Best enjoyed fresh, but components can be stored separately in airtight containers for up to 2 days. Add dressing just before serving.
- → What vegetables work best?
The combination works beautifully, but you can swap in bell peppers, cucumber, shredded carrots, or roasted sweet potato based on seasonal availability.
- → Can I use other grains?
Brown rice, farro, or bulgur make excellent substitutes for quinoa. Adjust cooking time accordingly.
- → Is this suitable for meal prep?
Absolutely. Cook quinoa and vegetables in advance, store proteins separately, and assemble bowls throughout the week for quick lunches.