Rainbow Vegetable Detox Bowl (Printer View)

Vibrant bowl with colorful vegetables, shrimp, avocado, and quinoa in tangy balsamic dressing.

# What you'll need:

→ Seafood

01 - 7 oz large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - Pinch of salt and black pepper

→ Grains

04 - 1 cup cooked quinoa

→ Vegetables

05 - 1 cup broccoli florets
06 - 1 cup asparagus, trimmed and cut into 2-inch pieces
07 - 1 cup red cabbage, thinly sliced
08 - 1 medium tomato, diced
09 - 1 ripe avocado, sliced

→ Dressing

10 - 2 tablespoons balsamic vinegar
11 - 1 tablespoon extra virgin olive oil
12 - 1/2 teaspoon Dijon mustard
13 - Salt and pepper to taste

# Method:

01 - Bring a small pot of salted water to a boil. Blanch the broccoli and asparagus for 2-3 minutes until just tender and bright green. Drain and rinse under cold water to stop cooking.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Season the shrimp with salt and pepper, then sauté for 2-3 minutes per side until pink and cooked through. Set aside.
03 - In a small bowl, whisk together balsamic vinegar, 1 tablespoon olive oil, Dijon mustard, salt, and pepper to make the dressing.
04 - Divide the cooked quinoa between two serving bowls. Arrange the shrimp, blanched broccoli and asparagus, red cabbage, tomato, and avocado on top in colorful sections.
05 - Drizzle with the balsamic dressing and serve immediately.

# Expert Advice:

01 -
  • Everything cooks in under 20 minutes, so you can make it on a Tuesday night without feeling like you've run a marathon.
  • The colors alone make you feel healthier before you even take a bite.
  • It's filling enough to keep you satisfied but light enough that you won't need a nap afterward.
  • You can swap out the shrimp for chickpeas or leave it vegetarian without losing any of the magic.
02 -
  • Don't skip the cold water rinse after blanching or your broccoli and asparagus will keep cooking and turn mushy and dull.
  • Pat the shrimp completely dry before seasoning or they'll steam instead of sear and you'll lose that golden edge.
  • If your avocado isn't ripe, leave it out entirely rather than serving hard, flavorless slices that ruin the creamy contrast.
03 -
  • Use a vegetable peeler to shave the red cabbage into paper-thin ribbons if your knife skills aren't confident, it's faster and safer.
  • If your balsamic vinegar is on the cheap side, add a tiny pinch of sugar to the dressing to mimic that sweet complexity of the good stuff.
  • Let the quinoa cool completely before assembling the bowls so it doesn't wilt the avocado or make everything warm and sad.
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