Detox Buddha Bowl with Shrimp

Last Tuesday, I was scrolling through my phone during lunch when a coworker mentioned she'd been feeling sluggish all week. Something clicked—I remembered how alive I felt after putting together a Buddha bowl the previous summer, one that was somehow both substantial and light at the same time. That evening, I decided to recreate it with shrimp instead of the usual chickpea routine, and the whole kitchen smelled like garlic and balsamic by the time I finished. It became my go-to answer whenever someone asked what I actually eat when I want to feel good.

I made this for my friend Maya on a Saturday morning after she mentioned her trainer kept harping on about clean eating. She watched me prep everything and seemed almost surprised at how the bowl came together—she kept saying, "Wait, that's actually food I'd want to eat?" By the end, she was asking for the recipe and already thinking about making it for her partner. Sometimes the best meals are the ones that prove wellness doesn't have to taste like punishment.

Ingredients

• Large shrimp (200 g / 7 oz), peeled and deveined: They cook so quickly that you want them substantial enough not to disappear, and peeling them yourself is cheaper but buying them pre-prepped saves you ten minutes of the slightly tedious work.
• Quinoa (100 g / ½ cup uncooked): Rinsing it first removes that bitter coating and makes a real difference in taste—not optional, actually essential.
• Water (250 ml / 1 cup): The ratio is critical; too much and you get mushy grains, too little and you'll have crunchy disappointment.
• Broccoli florets (100 g / 1 cup): The blanching keeps them bright green and crunchy rather than steamed into dullness.
• Asparagus (100 g / 1 cup), trimmed and cut into 2-inch pieces: Cut them uniform so they cook evenly and look intentional on the plate.
• Red cabbage (100 g / 1 cup), thinly sliced: Raw cabbage provides a peppery bite that you absolutely need for balance.
• Medium tomato, diced: Ripe matters here; a mealy tomato will make the whole bowl feel less vibrant.
• Ripe avocado, sliced: Add it last, literally at the moment of serving, so it stays creamy and doesn't oxidize into that sad grayish color.
• Extra virgin olive oil (2 tbsp): This is the base of your dressing, so use something you'd actually taste on its own.
• Balsamic vinegar (1 tbsp): A good one tastes almost sweet; cheap balsamic tastes like vinegar posing as something it's not.
• Salt and freshly ground black pepper: Freshly ground makes you taste the pepper rather than just feel it.
• Fresh parsley or cilantro, chopped (1 tbsp), optional: Not actually optional if you want the finish to feel intentional and alive.
• Lemon wedges for serving: A squeeze of acid right before eating brightens everything.

Instructions

Rinse and cook the quinoa:

Run the quinoa under cold water in a fine mesh strainer—you'll see the water go from cloudy to clear, which means you've rinsed away that chalky coating. Put it in a saucepan with water, bring to a boil, then immediately drop the heat to low, cover, and let it steam for 12-15 minutes until the water disappears and you see those little spiral tails pop out of each grain.

Blanch the vegetables:

While the quinoa cooks, get a pot of salted water boiling and drop in the broccoli and asparagus for just 2-3 minutes—you're aiming for that perfect moment where they're bright and still have a snap to them. Drain and run them under cold water immediately so they stop cooking and stay vivid green.

Sear the shrimp:

Heat a small skillet over medium-high heat with just a teaspoon of olive oil—you want it hot enough that the shrimp sizzles the moment they hit the pan. Season them, give each side 2-3 minutes until they turn pink and opaque, then move them to a plate.

Whisk the dressing:

In a bowl, combine the remaining olive oil and balsamic vinegar, add a pinch of salt and pepper, and whisk it together until it's cohesive and glossy.

Assemble the bowls:

Divide the fluffy quinoa between two bowls as your base, then arrange everything else on top in separate sections like you're painting with food—shrimp here, broccoli there, avocado in its own little corner. This isn't just pretty; it lets you control your bites and experience each ingredient clearly.

Finish and serve:

Drizzle the dressing over everything, scatter the herbs on top, squeeze a lemon wedge over it all, and eat it immediately while the textures are still distinct and the bowl is still warm enough to matter.

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There's something almost meditative about arranging a bowl like this—each component in its own section, everything visible and intentional. My mom walked past while I was making one and said it looked too pretty to eat, which made me laugh because the actual eating is where the magic happens. That's when you discover how the creaminess of avocado plays against the brine of the shrimp, how the balsamic dressing pulls everything together into something that tastes both light and deeply satisfying.

Why This Bowl Actually Works

Buddha bowls get a reputation for being health-conscious performance art, all show and no substance. This one dodges that trap because every single ingredient does something besides look colorful. The shrimp brings substantial protein that cooks in minutes, the quinoa provides complete amino acids plus that fluffy texture, and the vegetables give you fiber, crunch, and vitamins without being boring or raw in that aggressively virtuous way. The avocado is there for healthy fat that actually makes you feel full, not deprived.

Timing and Prep Strategy

The beauty of this recipe is that almost everything can be prepped ahead, even if you cook it fresh. I'll often slice the vegetables the night before, store them separately so nothing gets soggy, and then the actual assembly becomes a five-minute operation. The quinoa can be cooked ahead and reheated gently, though fresh is noticeably better. The shrimp is the only thing that truly needs to be cooked right before eating—overcooked shrimp becomes rubbery, and no amount of dressing fixes that.

Flexibility and Swaps That Actually Work

I've made this bowl roughly fifteen different ways depending on what's in my fridge and what season we're in. In summer I'll add fresh corn and swap out the red cabbage for thinly sliced beets. Winter means I might roast the broccoli instead of blanching it, which gives it a deeper flavor that tastes more like a proper meal. If shrimp isn't appealing, grilled chicken thighs work beautifully because they stay moist and absorb the dressing better than breast meat.

• Swap the shrimp for grilled chicken, pan-seared tofu, or even chickpeas if you want to keep it vegetarian.
• Roast vegetables instead of blanching them for deeper flavor and a different textural experience.
• Use whatever fresh herbs you have on hand—mint, basil, or chives all bring something different to the finish.

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This bowl taught me that eating well doesn't require sacrifice or deprivation—it just requires attention and decent ingredients. Once you understand how to build one, you'll find yourself making them because they taste good, not because you're supposed to.

Recipe FAQs

→ Can I make this bowl ahead of time?

Yes, you can prepare the quinoa and blanch the vegetables up to 2 days in advance. Store them separately in airtight containers in the refrigerator. Cook the shrimp fresh and assemble just before serving for the best texture and flavor.

→ What other proteins work well in this bowl?

Grilled chicken breast, pan-seared salmon, baked tofu, or even hard-boiled eggs make excellent protein alternatives. Each brings a unique flavor profile while maintaining the bowl's nutritional balance and satisfying nature.

→ How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing on the side to prevent sogginess. Reheat the quinoa and shrimp gently, and serve vegetables cold or at room temperature.

→ Can I use other grains instead of quinoa?

Absolutely. Brown rice, farro, bulgur, or cauliflower rice work beautifully. Adjust cooking times accordingly. Cauliflower rice is especially quick and keeps the dish lighter, while brown rice adds a nutty flavor and chewy texture.

→ Is the dressing adjustable?

Certainly. Add honey or maple syrup for sweetness, Dijon mustard for extra tang, or minced garlic for depth. You can also substitute lemon juice for some of the balsamic vinegar for a brighter, citrus-forward finish.

→ What vegetables can I use seasonally?

In spring, try sugar snap peas and radishes. Summer offers cherry tomatoes and cucumbers. Fall works well with roasted sweet potato or Brussels sprouts. Winter calls for roasted root vegetables like beets and carrots for warmth and heartiness.