Rainbow Vegetable Detox Bowl (Printable)

Colorful vegetables, shrimp, avocado, and quinoa in balsamic dressing.

# What You'll Need:

→ Seafood

01 - Large shrimp, peeled and deveined, 7 oz
02 - Olive oil, 1 tablespoon
03 - Salt and black pepper, to taste

→ Grains

04 - Cooked quinoa, 1 cup

→ Vegetables

05 - Broccoli florets, 1 cup
06 - Asparagus, trimmed and cut into 2-inch pieces, 1 cup
07 - Red cabbage, thinly sliced, 1 cup
08 - Tomato, medium, diced, 1
09 - Avocado, ripe, sliced, 1

→ Dressing

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

# Step-by-Step:

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 extra virgin olive oil, Dijon mustard, salt, and pepper to create 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 the balsamic dressing over the assembled bowls. Serve immediately.

# Expert Advice:

01 -
  • It tastes like a celebration of actual food, not a punishment for eating poorly.
  • You can prep most of it while the shrimp cooks, making it genuinely fast enough for weeknight dinners.
  • Every bite has something different happening texture and flavor wise, so it never gets boring.
02 -
  • Don't skip blanching the broccoli and asparagus unless you enjoy chewing through raw vegetables, the brief cold water bath makes all the difference between crunchy and tough.
  • Cutting the asparagus into uniform pieces isn't just fussy, it's the difference between everything finishing at the same time or some pieces still being woody while others are falling apart.
03 -
  • Cook your quinoa ahead of time and store it in the fridge, that way you only need 15 minutes to pull this bowl together when you actually want to eat.
  • The dressing tastes better when the ingredients are at room temperature, so take it out of the fridge a few minutes before whisking rather than mixing everything cold.
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