Detox Buddha Bowl with Shrimp (Printable)

A vibrant bowl with succulent shrimp, crisp vegetables, creamy avocado, and fluffy quinoa, drizzled with tangy balsamic dressing.

# What You'll Need:

→ 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 create 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 Advice:

01 -
  • You get that post-meal glow without feeling like you've deprived yourself of actual flavor or satisfaction.
  • The whole thing comes together faster than ordering takeout, which means you'll actually make it on busy weeknights.
  • It's endlessly customizable, so you're never bored even if you make it weekly.
02 -
  • Don't prep your avocado too far in advance or it will brown and look unappetizing no matter how delicious it tastes underneath.
  • The shrimp needs a screaming hot pan and a moment of stillness—constantly moving them around keeps them from developing that caramelized crust that makes them taste restaurant-quality.
03 -
  • Buy your shrimp the day you plan to cook, or thaw them in the fridge overnight if using frozen—this protects their delicate texture.
  • Make extra quinoa and store it in the fridge for the next day's bowl, which cuts your prep time in half and means you're more likely to repeat this more often.
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