Rainbow Vegetable Detox Bowl (Print)

Colorful veggie bowl with shrimp, avocado, and quinoa in balsamic dressing.

# Components:

→ 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

# Directions:

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 cooking.
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 cooked through. Set aside.
03 - In a small bowl, whisk together balsamic vinegar, 1 tablespoon olive oil, Dijon mustard, salt, and pepper to create the dressing.
04 - Divide the cooked quinoa between two serving bowls. Arrange the shrimp, blanched broccoli and asparagus, red cabbage, tomato, and avocado on top in colorful sections.
05 - Drizzle the balsamic dressing over the assembled bowls. Serve immediately.

# Expert Advice:

01 -
  • It comes together in about 35 minutes but looks like you spent all afternoon on it.
  • Every bite gives you a different flavor and texture, so you never get bored halfway through.
  • You can swap the shrimp for chickpeas or tofu and it still feels like a real meal, not a sad salad.
  • The balsamic dressing is tangy enough to wake up your taste buds without drowning everything.
02 -
  • Dont skip rinsing the blanched vegetables under cold water or theyll keep cooking and turn drab olive green instead of that gorgeous bright color.
  • If your shrimp release a lot of water in the pan, you didnt dry them enough, next time pat them completely dry with paper towels before seasoning.
  • The dressing tastes best when whisked fresh, but you can make it an hour ahead and give it another quick whisk before drizzling.
03 -
  • Use day-old quinoa if you have it, it holds its shape better and doesnt get mushy when you drizzle the dressing on.
  • Arrange the ingredients in sections instead of tossing everything together so each bite feels intentional and you get to control the flavor balance with every forkful.
  • Taste your avocado before slicing it into the bowl, a bland avocado can drag the whole dish down, so season it lightly with salt if needed.
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