Rainbow Vegetable Detox Bowl (Print View)

Vibrant bowl with colorful vegetables, shrimp, avocado, quinoa, and 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

# How To Make It:

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 the cooking process.
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. Transfer to a plate and set aside.
03 - In a small bowl, whisk together balsamic vinegar, 1 tablespoon extra virgin olive oil, Dijon mustard, salt, and pepper until well combined.
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 each bowl and serve immediately.

# Expert Insights:

01 -
  • It comes together faster than you'd expect, making weeknight dinners feel effortless and impressive.
  • Every bite tastes completely different depending on what you grab—vegetables, shrimp, creamy avocado—so it never gets boring.
  • You'll feel genuinely nourished afterward, not just full, which honestly changes how you feel for the rest of the day.
02 -
  • Don't skip the ice bath after blanching—it's the secret to vegetables that stay bright green and tender instead of turning that grayish color that means they've been cooked twice.
  • Pat your shrimp completely dry before they hit the pan, because any moisture will make them steam instead of sear, and steamed shrimp misses out on all the flavor.
03 -
  • Cook your quinoa the night before so assembly becomes pure speed—just warm it gently or serve it at room temperature, whichever feels right.
  • The secret to this bowl tasting restaurant-quality is arranging it thoughtfully instead of tossing everything together—your eyes eat first, and presentation makes you taste things better.
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