Rainbow Vegetable Detox Bowl (Printable)

A colorful bowl with fresh vegetables, shrimp, avocado, and quinoa, dressed with zesty balsamic vinegar.

# What You'll Need:

→ Seafood

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

→ 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 - ½ 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 2-3 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 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 the assembled bowls. Serve immediately.

# Expert Tips:

01 -
  • It comes together faster than you'd think, which means weeknight dinners don't have to feel rushed.
  • Every bite is different depending on what you grab—crispy, creamy, tangy, and fresh all at once.
  • You can meal-prep the components ahead and assemble when you're actually hungry, making it endlessly flexible.
02 -
  • Don't skip the blanching step for the broccoli and asparagus—raw vegetables in a warm bowl feel wrong in a way that's hard to describe but impossible to ignore once you know it.
  • If you're prepping this for lunch tomorrow, keep the dressing separate and add it just before eating, otherwise the salad gets weepy and disappointing by midday.
03 -
  • Buy pre-cooked quinoa if you're short on time—it's not cheating, it's being smart about where you spend your energy in the kitchen.
  • Make a double batch of dressing and keep it in a jar for the rest of the week; it works on salads, grain bowls, or even as a marinade for roasted vegetables.
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