Detox Buddha Bowl with Shrimp (Print view)

Vibrant bowl with succulent shrimp, crisp vegetables, avocado, and fluffy quinoa finished with tangy balsamic dressing.

# Ingredient List:

→ Seafood

01 - 7 oz large shrimp, peeled and deveined

→ Grains

02 - 1/2 cup quinoa, uncooked
03 - 1 cup water

→ Vegetables

04 - 1 cup broccoli florets
05 - 1 cup asparagus, trimmed and cut into 2-inch pieces
06 - 1 cup red cabbage, thinly sliced
07 - 1 medium tomato, diced
08 - 1 ripe avocado, sliced

→ Dressing

09 - 2 tablespoons extra virgin olive oil
10 - 1 tablespoon balsamic vinegar
11 - Salt and freshly ground black pepper to taste

→ Optional

12 - 1 tablespoon fresh parsley or cilantro, chopped
13 - Lemon wedges for serving

# How-To Steps:

01 - Rinse quinoa under cold water. In a small saucepan, combine quinoa and water. Bring to a boil, then cover and simmer on low for 12-15 minutes until water is absorbed. Fluff with a fork and set aside.
02 - While quinoa cooks, bring a pot of lightly salted water to a boil. Add broccoli and asparagus, blanch for 2-3 minutes until crisp-tender, then drain and rinse under cold water to stop cooking. Set aside.
03 - Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add shrimp, season with salt and pepper, and sauté for 2-3 minutes per side until pink and opaque. Remove from heat.
04 - In a small bowl, whisk together the remaining olive oil, balsamic vinegar, salt, and pepper to make the dressing.
05 - Divide cooked quinoa between two bowls. Arrange shrimp, broccoli, asparagus, cabbage, tomato, and avocado on top in sections.
06 - Drizzle with balsamic-olive oil dressing. Garnish with fresh herbs and a lemon wedge if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It's ready faster than you'd expect—35 minutes from pantry to plate, and most of that is just letting the quinoa do its thing.
  • Every component stays distinct and colorful; you get that satisfying crunch and creaminess in the same bite without anything turning mushy.
  • The shrimp cooks in minutes, so even if seafood intimidates you, this one won't.
02 -
  • Add the avocado at the very last second—if it sits in the bowl for more than five minutes before eating, it starts to oxidize and turn grayish, which looks sad even if it still tastes fine.
  • The shrimp should smell like the ocean, not like ammonia; if you detect anything off, don't use them, because undercooked shrimp will absolutely ruin your afternoon.
03 -
  • Make extra dressing and keep it in the fridge; it's the same ratio (2:1 oil to vinegar) and works on everything from salads to grilled vegetables, so it's worth having on hand.
  • If you blanch vegetables more than a few hours ahead, pat them very dry before storing them or they'll release water and get mushy.
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