Rainbow Vegetable Detox Bowl (Printable Version)

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

# What You'll Need:

→ 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

# How To Make It:

01 - Bring a small pot of salted water to a boil. Blanch broccoli and asparagus for 2 to 3 minutes until tender-crisp 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 shrimp with salt and pepper, then sauté for 2 to 3 minutes per side until pink and opaque throughout. Transfer to a plate.
03 - In a small bowl, whisk together balsamic vinegar, 1 tablespoon extra virgin olive oil, Dijon mustard, salt, and pepper until emulsified.
04 - Divide cooked quinoa evenly between two serving bowls. Arrange shrimp, blanched broccoli, asparagus, red cabbage, tomato, and avocado on top in colorful sections.
05 - Drizzle balsamic dressing over the assembled bowls. Serve immediately while vegetables retain their crispness.

# Expert Advice:

01 -
  • It actually tastes as vibrant as it looks, not just pretty on the plate.
  • You can have dinner ready faster than most takeout places can deliver it.
  • Every bite feels nourishing without the heaviness that makes you want a nap afterward.
02 -
  • Don't skip the ice bath for the blanched vegetables—it stops them from turning mushy and keeps them looking like they belong in a magazine.
  • Slice your avocado right before assembling or it will turn that sad grayish-brown shade faster than you'd think possible.
03 -
  • Buy pre-cooked shrimp if you're short on time—nobody needs to know, and it saves you a step without sacrificing flavor.
  • Make extra dressing and keep it in a jar in your fridge; it's perfect on salads, roasted vegetables, or literally anything else for the next few days.
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