Detox Buddha Bowl with Shrimp (Print Version)

A vibrant bowl with shrimp, crisp vegetables, avocado, and quinoa in tangy balsamic dressing.

# What You Need:

→ Seafood

01 - 7 ounces 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

→ Garnish

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

# How To Make It:

01 - Rinse quinoa under cold water. In a small saucepan, combine quinoa and water. Bring to a boil, then cover and reduce heat to low. Simmer for 12 to 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 to 3 minutes until crisp-tender. Drain and rinse under cold water to stop the cooking process. 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 to 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 until combined.
05 - Divide cooked quinoa between two bowls. Arrange shrimp, broccoli, asparagus, cabbage, tomato, and avocado on top in separate sections.
06 - Drizzle with balsamic-olive oil dressing. Garnish with fresh herbs and lemon wedges if desired. Serve immediately.

# Expert Advice:

01 -
  • Every component stays distinct and colorful, so you get a little adventure with each bite instead of one muddled mush.
  • It comes together in 35 minutes, which means you can have something genuinely good on the table without sacrificing your entire evening.
  • The shrimp adds real protein and flavor without heaviness, making you feel satisfied rather than stuffed.
02 -
  • Overcooking shrimp by even 30 seconds turns them rubbery and sad—I've learned this the hard way more times than I care to admit.
  • Blanching vegetables instead of steaming or boiling them makes a real difference in how good they taste and look in the bowl.
  • Add avocado at the last possible moment or watch it turn brown and unappetizing before your eyes.
03 -
  • Prep everything separately the night before, then assemble fresh in the morning—the bowl stays vibrant and nothing gets soggy from dressing.
  • Make the dressing in a small jar and shake it right before use so the olive oil and vinegar don't separate while sitting.
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