Detox Buddha Bowl with Shrimp (Printable)

Vibrant bowl with shrimp, crisp vegetables, avocado, and quinoa in balsamic olive oil 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 Garnish

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

# Directions:

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 12-15 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 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 2-3 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 distinct sections.
06 - Drizzle with balsamic-olive oil dressing. Garnish with fresh herbs and a lemon wedge if desired. Serve immediately.

# Expert Tips:

01 -
  • It comes together faster than you'd think, making weeknight wellness feel actually achievable instead of like a chore.
  • The shrimp cooks in minutes while everything else practically assembles itself, so there's real time to breathe while cooking.
  • You get that rare combination of feeling light and completely satisfied at the same time, not hungry two hours later.
02 -
  • Don't skip rinsing the quinoa or you'll end up with a slightly bitter, chalky texture that makes you question why you're eating it at all.
  • Blanching the vegetables is the secret move that keeps them tasting fresh and crisp instead of sad and overcooked by the time you eat the bowl.
  • Assemble this right before eating; vegetables release moisture when they sit, and avocado oxidizes, so timing matters more than it seems.
03 -
  • Cook your quinoa ahead of time if you're meal-prepping; it keeps for days and tastes even better cold, which means assembly becomes genuinely five minutes instead of twenty.
  • Toast some pumpkin seeds or sliced almonds in a dry skillet for two minutes if you want to add crunch and make this feel more intentional than it already is.
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