Rainbow Vegetable Detox Bowl (Printer Friendly)

Vibrant bowl with shrimp, vegetables, avocado, quinoa and balsamic dressing.

# What You Need:

→ Seafood

01 - 7 oz large shrimp, peeled and deveined
02 - 1 tbsp 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 tbsp balsamic vinegar
11 - 1 tbsp extra virgin olive oil
12 - 1/2 tsp Dijon mustard
13 - Salt and pepper, to taste

# How to Make It:

01 - Bring a small pot of salted water to a boil. Blanch the broccoli and asparagus for 2-3 minutes until tender and bright green. Drain and rinse under cold water to stop cooking.
02 - Heat 1 tbsp 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 tbsp olive oil, Dijon mustard, salt, and pepper.
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 with the balsamic dressing and serve immediately.

# Expert Tips:

01 -
  • It comes together faster than scrolling through your phone, yet tastes like you spent hours planning it.
  • Every bite has a different texture—crunchy, creamy, tender—so it never gets boring even halfway through.
  • You can eat it knowing you're actually feeding your body something it's genuinely grateful for.
02 -
  • Don't skip the ice bath for the blanched vegetables—it's the difference between bright and dull, and that's not just cosmetic.
  • Avocado discolors quickly, so slice it last and assemble immediately, or your beautiful bowl starts looking sad within minutes.
03 -
  • Cook your quinoa the night before and keep it in the fridge—you'll cut your prep time almost in half and have one less thing to think about.
  • Make the dressing in a jar you can shake instead of whisking; it emulsifies better and you can store any leftovers for three days of future bowls.
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