Detox Buddha Bowl with Shrimp (Printable)

Vibrant bowl with succulent shrimp, fresh vegetables, creamy avocado, and fluffy quinoa finished with tangy balsamic drizzle.

# What You Need:

→ Seafood

01 - 7 oz large shrimp, peeled and deveined

→ Grains

02 - 1/2 cup quinoa, uncooked
03 - 1 cup water

→ Vegetables

04 - 1 cup broccoli florets
05 - 1 cup asparagus, trimmed and cut into 2-inch pieces
06 - 1 cup red cabbage, thinly sliced
07 - 1 medium tomato, diced
08 - 1 ripe avocado, sliced

→ Dressing

09 - 2 tablespoons extra virgin olive oil
10 - 1 tablespoon balsamic vinegar
11 - Salt and freshly ground black pepper to taste

→ Optional

12 - 1 tablespoon fresh parsley or cilantro, chopped
13 - Lemon wedges for serving

# Steps:

01 - Rinse quinoa under cold water. In a small saucepan, combine quinoa and water. Bring to a boil, then cover and simmer on low heat for 12 to 15 minutes until water is absorbed. Fluff with a fork and set aside.
02 - While quinoa cooks, bring a pot of lightly salted water to a boil. Add broccoli and asparagus, blanch for 2 to 3 minutes until crisp-tender, then drain and rinse under cold water to stop cooking. Set aside.
03 - Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add shrimp, season with salt and pepper, and sauté for 2 to 3 minutes per side until pink and opaque. Remove from heat.
04 - In a small bowl, whisk together the remaining olive oil, balsamic vinegar, salt, and pepper to create the dressing.
05 - Divide cooked quinoa between two bowls. Arrange shrimp, broccoli, asparagus, cabbage, tomato, and avocado on top in sections.
06 - Drizzle with balsamic-olive oil dressing. Garnish with fresh herbs and a lemon wedge if desired. Serve immediately.

# Expert Tips:

01 -
  • It's ready in under 40 minutes, which means weeknight dinner without the guilt of takeout.
  • Every bite brings different textures and temperatures that keep things interesting instead of monotonous.
  • You actually feel energized after eating it, not sluggish, because everything here is genuinely good for you.
  • The dressing is so simple you'll stop buying expensive bottled versions once you taste this one.
02 -
  • If you forget to rinse the quinoa, the whole bowl suffers—that soapy taste lingered in my mouth for days after I skipped this step once.
  • The order of assembly matters; avocado on top right before eating prevents it from oxidizing and turning gray.
  • Don't skip the ice bath for blanched vegetables or they'll keep cooking from residual heat and turn mushy.
  • The dressing should coat everything lightly, not pool at the bottom—use just enough to enhance, not overwhelm.
03 -
  • Cook your quinoa in vegetable or chicken broth instead of water for subtle depth of flavor that elevates the whole bowl.
  • Slice your avocado at the absolute last second using a sharp knife to avoid browning, and lay it on top instead of mixing it in.
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