Detox Buddha Bowl with Shrimp

I stumbled onto the magic of Buddha bowls during a particularly chaotic Tuesday when I needed something that felt both nourishing and fast. My kitchen was barely organized, the week had been relentless, and I found myself staring at a bag of quinoa, some shrimp in the fridge, and an avocado that was finally ripe. Something clicked that afternoon—the idea that throwing together separate elements, each cooked with care, could create something more cohesive than the sum of its parts. That first bowl taught me that wellness doesn't have to be complicated or boring.

I made this for my sister when she was going through a phase of trying to eat lighter, and watching her face when she took that first forkful—the way her eyes landed on the creamy avocado next to the crispy broccoli—made me realize this bowl speaks a language beyond diet trends. It became our thing that summer, something we'd make on Thursday nights when life felt too much.

Ingredients

• Large shrimp, peeled and deveined (200 g): These cook in minutes and bring a subtle sweetness that balances the earthiness of the vegetables. I learned to buy them already deveined to save time, though fresh ones from a good fishmonger make a noticeable difference in texture.
• Quinoa, uncooked (100 g): Rinsing it first removes that bitter coating and makes it fluffier—a small step that completely changes the eating experience.
• Water (250 ml): Use this exact ratio or your quinoa turns into mush instead of those lovely little nutty spheres.
• Broccoli florets (100 g): Blanching them briefly keeps them vibrant green and crisp rather than dull and mushy, which matters more than you'd think.
• Asparagus, trimmed and cut into 2-inch pieces (100 g): The tender-crisp stage is where asparagus tastes best, so don't skip the ice bath after blanching.
• Red cabbage, thinly sliced (100 g): Its natural sweetness and slight crunch anchor the bowl, plus the color doesn't fade like other vegetables.
• Medium tomato, diced (1): Choose one that actually tastes like something—pale supermarket tomatoes will disappoint you here.
• Ripe avocado, sliced (1): Add this just before serving or it browns and becomes sad looking.
• Extra virgin olive oil (2 tbsp): This is your main seasoning, so use one you actually like tasting.
• Balsamic vinegar (1 tbsp): The acidity brightens everything and keeps the bowl from feeling heavy.
• Salt and freshly ground black pepper: Season generously—these simple bowls need it.
• Fresh parsley or cilantro, chopped (1 tbsp, optional): A handful of fresh herb at the end transforms it from good to memorable.
• Lemon wedges, for serving (optional): A squeeze of bright acid is the secret move nobody talks about.

Instructions

Prepare the quinoa base:

Rinse your quinoa under cold water in a fine sieve until the water runs clear, then combine with water in a small saucepan. Bring to a boil, then cover and simmer on low for 12 to 15 minutes until the water absorbs completely. Fluff with a fork and set aside to cool slightly.

Blanch your vegetables:

While quinoa cooks, bring a pot of lightly salted water to a boil and add your broccoli and asparagus. Blanch for 2 to 3 minutes just until crisp-tender, then drain and immediately plunge into cold water to stop the cooking. This keeps them bright and prevents overcooking.

Sear the shrimp:

Heat 1 teaspoon of olive oil in a skillet over medium-high heat until it shimmers. Add shrimp, season with salt and pepper, and sauté for 2 to 3 minutes per side until pink and just opaque. Don't crowd the pan or they'll steam instead of sear.

Mix the dressing:

In a small bowl, whisk together the remaining olive oil, balsamic vinegar, and a pinch of salt and pepper. Taste it and adjust—the acidity should be bright but balanced.

Build your bowl:

Divide the cooked quinoa between two bowls, then arrange shrimp, broccoli, asparagus, cabbage, tomato, and avocado on top in separate sections. This presentation matters because it lets each element shine.

Finish and serve:

Drizzle generously with dressing, scatter fresh herbs if using, and serve immediately with a lemon wedge. Everything stays fresh and separate this way, rather than becoming a dressed salad after five minutes.

Save

There's something about eating with intention from a bowl like this that changes how food tastes. My partner noticed it first—how I'd slow down, actually taste each component instead of rushing through lunch. It became less about detox and more about taking 20 minutes to be present with myself.

Why This Bowl Works for Your Body

Quinoa brings complete protein and fiber, keeping you full without that sluggish feeling. The shrimp adds lean protein and those omega-3s everyone talks about but rarely eats enough of. The raw vegetables—especially that red cabbage—contain enzymes and antioxidants that actually make you feel lighter rather than deprived. Avocado adds healthy fat that helps your body absorb all those fat-soluble vitamins from the vegetables, plus it makes everything taste indulgent.

Seasonal Variations That Keep It Fresh

In summer, swap the asparagus for fresh zucchini ribbons and add cherry tomatoes instead of diced tomato. Spring calls for peas and snap peas, which stay sweet and tender. Winter is when I sneak in roasted sweet potato or beets for earthiness and color. The beauty is that this bowl adapts to what's actually good at your farmer's market rather than forcing you into the same thing year-round.

Protein Swaps and Customizations

Shrimp isn't your only option here, though it's honestly my favorite for how quickly it cooks. Grilled chicken breast works beautifully if you want something meatier, while tofu scrambled with turmeric gives you that warm spice that makes vegetarian bowls sing. Even a soft-boiled egg tucked into the center creates a different vibe entirely.

• Swap in whatever greens you have—baby spinach, arugula, or mixed greens create their own personality in the bowl.
• Roast any vegetables you prefer over blanching for a different texture and deeper flavor.
• Add toasted pumpkin seeds or sliced almonds for crunch and to make the whole thing more substantial.

Save

This bowl became my answer to those days when I wanted to feel good without trying too hard. It's the kind of recipe that teaches you that simple food, made with attention, is actually the most satisfying kind.

Recipe Q&A

→ Can I make this bowl ahead of time?

Yes, this bowl meal preps beautifully. Cook the quinoa and vegetables in advance, store them separately in airtight containers, and assemble when ready to eat. The dressing can be made up to 3 days ahead and kept refrigerated.

→ What other proteins work well in this bowl?

Grilled chicken breast, baked tofu, pan-seared salmon, or even hard-boiled eggs make excellent protein alternatives. Adjust cooking times accordingly and season simply to let the fresh vegetables shine.

→ How do I know when the shrimp are properly cooked?

Shrimp are done when they turn pink and opaque throughout, typically 2-3 minutes per side depending on size. Avoid overcooking as they can become rubbery. They should feel firm but still tender to the touch.

→ Can I use other grains instead of quinoa?

Absolutely. Brown rice, farro, couscous, or even cauliflower rice work well. Adjust the cooking liquid and time according to your chosen grain. For faster preparation, use pre-cooked grains.

→ What vegetables can I substitute seasonally?

Try roasted sweet potato, bell peppers, cucumber, shredded carrots, edamame, or kale. The beauty of bowl meals is their versatility—use whatever fresh produce looks best at your local market.

→ Is the dressing customizable?

Definitely. Add honey or maple syrup for sweetness, a teaspoon of Dijon mustard for depth, or minced garlic for extra kick. You can also substitute lemon juice for some or all of the balsamic vinegar.