Detox Buddha Bowl with Shrimp

I stumbled onto this bowl on a Tuesday afternoon when my fridge felt simultaneously packed and empty—you know that feeling? There were vibrant vegetables waiting to be used, some shrimp I'd grabbed on impulse, and a half-finished bag of quinoa taking up shelf space. Instead of my usual rotation, I decided to build something that felt intentional, something that didn't require heating up my whole kitchen. Twenty minutes later, I was staring at this gorgeous arrangement of colors and textures, realizing I'd accidentally created exactly what I'd been craving without quite knowing it.

My partner walked into the kitchen while I was arranging the final components and asked what I was making—something so simple I'd almost forgotten to explain it to anyone. By the time we sat down with our bowls, there was this quiet moment where we both just paused before eating, actually looking at what we'd put together. That's when I knew this wasn't just another salad situation; it had become something we'd want to make again, and frequently.

Ingredients

• Large shrimp, peeled and deveined (200 g): High in protein and cooks so quickly you barely have time to miss them on the pan—just watch for that color shift from gray to pink.
• Quinoa, uncooked (100 g): This grain actually contains all nine amino acids, making it feel like the responsible choice that still tastes good.
• Broccoli florets (100 g): The quick blanch keeps them bright green and snappy instead of turning them into mush.
• Asparagus, trimmed and cut into 2-inch pieces (100 g): Blanching preserves their delicate texture; skip this step and they turn woody.
• Red cabbage, thinly sliced (100 g): The raw crunch provides textural contrast and that slice of earthiness the bowl needs.
• Tomato, diced (1 medium): Add this just before serving so it doesn't release all its juice into everything else.
• Ripe avocado, sliced (1): Wait until you're ready to assemble, or you'll watch it brown right before your eyes.
• Extra virgin olive oil (2 tbsp): The quality matters here since it's doing all the dressing work alongside the balsamic.
• Balsamic vinegar (1 tbsp): This creates the tangy backbone; don't skimp on a decent bottle.
• Salt and freshly ground black pepper: Season as you go, not just at the end.
• Fresh parsley or cilantro, chopped (1 tbsp): Optional but it's the final flourish that makes people think you planned this masterpiece.
• Lemon wedges: Keep these nearby for last-minute brightness.

Instructions

Prepare your quinoa foundation:

Rinse the quinoa under cold water until the water runs mostly clear—this removes the natural coating that can make it taste soapy. Combine with water in a small saucepan and bring to a boil, then lower the heat, cover, and let it simmer gently for 12 to 15 minutes until the liquid absorbs completely and you see those little spiral tails pop out.

Blanch your green vegetables:

While quinoa does its thing, bring a pot of lightly salted water to a rolling boil and add your broccoli and asparagus together. Give them exactly 2 to 3 minutes—you want them to lose their raw rawness without turning soft—then drain and plunge them into cold water to stop the cooking immediately.

Sear the shrimp until just pink:

Heat just a teaspoon of olive oil in a skillet over medium-high heat; you want it hot but not smoking. Add your shrimp in a single layer, season with salt and pepper, and let them cook undisturbed for about 2 minutes until the bottoms turn pink, then flip and give them another minute or two until they're opaque all the way through.

Whisk together a simple dressing:

In a small bowl, combine the remaining olive oil with balsamic vinegar, then season with salt and pepper to taste. The proportion isn't precious here—adjust until it tastes balanced on your tongue.

Assemble with intention:

Divide the fluffy quinoa between two bowls, then arrange each component in its own little section around the bowl like you're creating something intentional and beautiful. This isn't just functional; the visual arrangement makes eating it feel special.

Finish and serve immediately:

Drizzle the dressing over everything, scatter your fresh herbs across the top, and tuck a lemon wedge beside the bowl. Serve right away while the shrimp is still warm and the avocado hasn't started to darken.

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There's something grounding about building a bowl where you can actually see every ingredient, where nothing's hidden under a heavy sauce. My version has become the meal I reach for when I want to feel like I'm taking care of myself without it feeling like deprivation, which is rare enough that I notice it.

The Protein Question

Shrimp isn't the only answer here, though it's my favorite because it cooks in the time it takes to set your bowls on the table. I've swapped in grilled chicken breast when I was cooking for someone with a shellfish concern, and it worked beautifully—just give it a bit longer to cook through and maybe slice it thinly. Tofu is another genuine option if you're looking for plant-based; press it well, cut it into cubes, and pan-fry it until it develops a golden crust that gives it some textural interest.

Dressing Chemistry

The balsamic-olive oil combination is purposefully simple because the vegetables are already flavorful, and you don't want a heavy dressing drowning them. That said, I've experimented with adding a tiny bit of Dijon mustard for complexity, or fresh lemon juice instead of all balsamic if I want it brighter. The dressing sits in the bowl waiting to be drizzled, so it has time to meld together before it hits the food.

Vegetables, Seasons, and Flexibility

This bowl framework is genuinely adaptable, which is why it became a regular rotation for me instead of a one-time thing. In summer, I skip some of the raw vegetables and add grilled zucchini or charred bell peppers. Winter brings roasted root vegetables and hearty greens. The quinoa and shrimp stay constant because they're the reliable backbone, but everything else follows what looks good at the market or what your body is craving that week.

• Keep at least three raw or lightly cooked vegetables for textural interest and freshness.
• Taste the vegetables as you prep them and only use what actually tastes good to you right now.
• Don't be afraid to swap entire vegetable families if something seasonal catches your eye instead.

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This bowl has become my answer to the question of what to eat when you want to feel nourished without feeling like you've spent your entire evening in the kitchen. It's become the meal I suggest to friends who say they want to eat better but don't know where to start.

Recipe FAQs

→ Can I make this bowl ahead of time?

Yes, you can prep the quinoa, blanch the vegetables, and cook the shrimp up to 2 days in advance. Store components separately in airtight containers and assemble when ready to serve. Keep the dressing separate until serving.

→ 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. Adjust cooking times accordingly and maintain the same vegetable and grain base.

→ How do I prevent the shrimp from becoming rubbery?

Cook shrimp quickly over medium-high heat just until they turn pink and opaque, about 2-3 minutes per side. Avoid overcooking as they will continue to cook slightly from residual heat. Remove promptly from the skillet.

→ Can I use other grains instead of quinoa?

Absolutely. Brown rice, farro, bulgur, or even cauliflower rice work well. Adjust cooking liquid and time according to your chosen grain. Keep in mind that some grains may alter the overall preparation time.

→ What vegetables can I substitute seasonally?

In spring, try sugar snap peas and radishes. Summer welcomes zucchini, bell peppers, and cherry tomatoes. Fall works beautifully with roasted sweet potato and Brussels sprouts. Winter offers kale, roasted beets, and butternut squash.

→ Is this bowl suitable for meal prep?

This bowl meal preps excellently. Portion cooked quinoa, shrimp, and vegetables into separate containers. Store dressing in a small jar. When ready to eat, reheat the shrimp and quinoa if desired, then assemble and drizzle with dressing.