Rainbow Vegetable Detox Bowl (Print Version)

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

# Directions:

01 - Bring a small pot of salted water to a boil. Blanch the broccoli and asparagus for 2 to 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 to 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 Suggestions:

01 -
  • It comes together in under 40 minutes, so weeknight dinner stress disappears fast.
  • Every element tastes vibrant on its own, but together they create something unexpectedly craveable.
  • You can prep everything ahead and assemble just before eating, making it perfect for meal prep mornings.
02 -
  • Overcooking the blanched vegetables by even one minute turns them mushy and wastes all their color and vitality—set a timer and stick to it ruthlessly.
  • The avocado must go in at assembly time; even 30 minutes of waiting makes it turn an unappealing shade of dull green.
03 -
  • Buy pre-cooked quinoa from the refrigerated section if you're pressed for time; it tastes nearly identical to homemade and cuts your prep time in half.
  • The secret to a dressing that actually clings to everything instead of sliding to the bottom is whisking it for a full 30 seconds—patience creates emulsion.
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