Detox Buddha Bowl with Shrimp (Print Version)

Vibrant bowl with shrimp, quinoa, fresh vegetables, avocado, and tangy balsamic drizzle. Ready in 35 minutes.

# 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 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 simmer on low heat 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, 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 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 to create the dressing.
05 - Divide cooked quinoa between two bowls. Arrange shrimp, broccoli, asparagus, cabbage, tomato, and avocado on top in organized sections.
06 - Drizzle with balsamic-olive oil dressing. Garnish with fresh herbs and lemon wedge if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than takeout, and you know exactly what went into every bite.
  • The flavors are bright and alive without feeling punishing or overly virtuous.
  • Leftovers actually taste better the next day once everything mingles together overnight.
02 -
  • Don't skip the cold water rinse on the quinoa—it removes the saponin coating that tastes slightly bitter and soapy.
  • The vegetables must be cooked and cooled before assembling, otherwise the heat will wilt the avocado and make everything mushy.
  • The avocado goes in last, right before serving, or it will turn that disappointing brownish-gray color.
03 -
  • Buy pre-peeled shrimp if it saves you time and money—there's no virtue in doing it yourself if it means the bowl never gets made.
  • Toast some pumpkin seeds or sliced almonds in a dry pan for thirty seconds right before serving to add textural contrast that elevates the entire experience.
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