Rainbow Vegetable Detox Bowl

I stumbled onto this bowl concept during a particularly uninspired Tuesday when my fridge was overflowing with vegetables I'd bought with good intentions but never used. Rather than let them wilt into regret, I decided to cook them all at once and arrange them like a edible rainbow on quinoa. The shrimp came purely on instinct, but the moment that balsamic dressing hit everything, I knew I'd accidentally created something I'd be making constantly.

My partner took one look at the finished bowl and said it was too pretty to eat, then ate it in about five minutes. That's when I realized this wasn't just a salad, it was a moment where food actually felt nourishing instead of obligatory. We've made it together since, arguing playfully about who gets the extra avocado slice.

Ingredients

• Large shrimp, peeled and deveined (200 g): These cook so fast that timing is everything, so don't walk away from the pan once they hit the heat.
• Olive oil for the shrimp (1 tbsp) and extra virgin olive oil for dressing (1 tbsp): The first one just needs to do its job, but the second one tastes noticeably better in the vinaigrette so don't skip the quality upgrade.
• Salt and black pepper: Use these generously on the shrimp because they're your only seasoning for the protein.
• Cooked quinoa (150 g or 1 cup): The fluffy grain base that actually holds all the colorful vegetables together without falling apart.
• Broccoli florets (100 g): Blanching them keeps them from being tough while locking in that bright green that makes the bowl actually look appealing.
• Asparagus, trimmed and cut into 2-inch pieces (100 g): Cut them all the same size so they cook evenly and don't turn into mush while you're waiting for the others to catch up.
• Red cabbage, thinly sliced (100 g): Raw cabbage stays satisfyingly crisp while bringing color and a slight peppery bite that you'd miss if you left it out.
• Medium tomato, diced: Fresh tomato adds brightness, but choose one that actually tastes like something or it becomes decoration.
• Ripe avocado, sliced: This is your creamy moment in an otherwise light bowl, so make sure it's ripe enough to slice easily but not so ripe it falls apart.
• Balsamic vinegar (2 tbsp): This is where the whole bowl comes together, so use one you actually enjoy tasting on its own.
• Dijon mustard (1/2 tsp): A tiny amount emulsifies the dressing and adds a subtle tang that makes everything taste more intentional.

Instructions

Get your greens blanched:

Fill a pot with salted water and bring it to a rolling boil, then drop in the broccoli and asparagus for about 2 to 3 minutes until they're bright green and still have a little snap when you bite one. Drain them immediately into a colander and rinse under cold water so they stop cooking and stay that gorgeous color.

Cook the shrimp until they're pink:

Heat your olive oil in a skillet over medium heat and once it's shimmering, add the shrimp seasoned with salt and pepper, letting them sear about 2 to 3 minutes per side until they curl up and turn that perfect peachy pink. They go from perfectly cooked to rubbery faster than you'd think, so stay nearby.

Whisk together your dressing:

In a small bowl, whisk the balsamic vinegar, extra virgin olive oil, Dijon mustard, salt, and pepper together until it emulsifies slightly and tastes like something you'd actually want to drizzle on vegetables. Taste it and adjust because this is the flavor that ties everything together.

Assemble your bowls with intention:

Divide the quinoa between two bowls as your base, then arrange the shrimp, broccoli, asparagus, red cabbage, tomato, and avocado in sections around the bowl so each bite gets a little bit of everything. Think of it like creating a edible color wheel rather than just piling things randomly.

Dress and serve right away:

Drizzle the balsamic dressing over everything while it's still warm enough that the quinoa absorbs the flavors, then eat it immediately before the avocado oxidizes or the greens get sad.

Save

There was one evening when I made this bowl for myself after a particularly brutal day, and something about the combination of colors, the act of arranging everything deliberately, and then eating something that actually tasted good shifted my entire mood. I realized that nutrition doesn't have to feel like punishment, it can feel like care.

The Beauty of Colorful Eating

Every color in this bowl brings something different to the table, literally. The red cabbage has a different nutritional profile than the green broccoli, which is nothing like what the orange of the shrimp or the pale yellow of the quinoa contributes. When you're eating this way, you're not just eating a meal, you're actually diversifying what your body gets to work with, and that matters more than any single ingredient ever could.

Making It Your Own

The structure of this bowl is honestly just a suggestion, a framework you can build from. I've made it with crispy chickpeas when I didn't have shrimp, with roasted tofu when I wanted vegan, and once with leftover grilled chicken when that's what was in the fridge. The dressing works with almost any protein, and the vegetables can shift with the seasons or whatever looked good at the market.

Small Touches That Matter

Sometimes I toss a handful of pumpkin seeds or toasted almonds over the top right before eating for a crunch that makes the whole thing feel more complete. A light sprinkle of sesame seeds works beautifully too, and once I added a tiny drizzle of sriracha because I was in that kind of mood. These small additions don't change the recipe, they just give you permission to make it feel like yours.

• Toast your nuts or seeds lightly in a dry pan before adding them so they taste like something instead of just adding texture.
• If avocado isn't available, a spoonful of tahini mixed into the dressing adds creaminess and richness.
• Make extra dressing and keep it in the fridge because it'll brighten up boring vegetables all week long.

Save

This bowl taught me that eating well doesn't have to be complicated or joyless, it just needs to be intentional and actually taste good. Make it once to see how it works, then make it again however feels right to you.

Recipe FAQs

→ Can I make this bowl vegan?

Yes, substitute the shrimp with roasted chickpeas or marinated tofu for a plant-based version that maintains protein content and texture.

→ How do I store leftovers?

Store components separately in airtight containers. Keep the dressing aside and drizzle just before serving to maintain crispness of the vegetables.

→ What other grains work well?

Brown rice, farro, or cauliflower rice make excellent substitutes for quinoa while keeping the bowl light and nutritious.

→ Can I add extra protein?

Grilled chicken, pan-seared salmon, or hard-boiled eggs pair beautifully with the vegetable medley and balsamic dressing.

→ How can I add more crunch?

Sprinkle toasted pumpkin seeds, almonds, or sunflower seeds over the top before serving for added texture and healthy fats.