Save This Rainbow Vegetable Detox Bowl is a vibrant and nourishing dish that brings together a spectrum of colors and wholesome ingredients. Packed with nutrient-dense vegetables, protein-rich shrimp, and fluffy quinoa, it is a perfectly balanced meal that is as satisfying as it is healthy.
Save The beauty of this bowl lies in its simplicity and the freshness of its components. By combining sautéed shrimp with blanched greens and crisp raw vegetables, you get a delightful variety of textures in every bite.
Ingredients
- Seafood: 200 g (about 7 oz) large shrimp (peeled and deveined), 1 tbsp olive oil, pinch of salt and black pepper.
- Grains: 150 g (1 cup) cooked quinoa.
- Vegetables: 100 g (1 cup) broccoli florets, 100 g (1 cup) asparagus (trimmed and cut into 2-inch pieces), 100 g (1 cup) red cabbage (thinly sliced), 1 medium tomato (diced), 1 ripe avocado (sliced).
- Dressing: 2 tbsp balsamic vinegar, 1 tbsp extra virgin olive oil, 1/2 tsp Dijon mustard, salt and pepper to taste.
Instructions
- Step 1: Blanch the Vegetables
- 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.
- Step 2: Sauté the Shrimp
- Heat 1 tbsp 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.
- Step 3: Prepare the Dressing
- In a small bowl, whisk together balsamic vinegar, 1 tbsp extra virgin olive oil, Dijon mustard, salt, and pepper to make the dressing.
- Step 4: Assemble
- To assemble the bowls, 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.
- Step 5: Final Touch
- Drizzle with the balsamic dressing and serve immediately.
Zusatztipps für die Zubereitung
To ensure success with this recipe, make sure you have a medium pot for blanching, a skillet for the shrimp, a mixing bowl, a whisk, and a sharp knife and cutting board for preparation.
Varianten und Anpassungen
For a vegan version, substitute the shrimp with roasted chickpeas or tofu. You can also add a sprinkle of pumpkin seeds or toasted nuts if you prefer extra crunch in your bowl.
Serviervorschläge
This detox bowl yields 2 servings and pairs beautifully with a crisp glass of Sauvignon Blanc for a light and elegant meal.
Save Enjoy this Rainbow Vegetable Detox Bowl as a refreshing lunch or a balanced dinner that supports a healthy lifestyle without compromising on taste.
Recipe FAQs
- → Can I make this bowl vegetarian?
Yes, substitute the shrimp with roasted chickpeas, marinated tofu, or grilled halloumi for protein. The vegetables and dressing work beautifully with plant-based options.
- → How long does the blanched vegetables stay fresh?
Blanched broccoli and asparagus can be stored in an airtight container for up to 3 days. Rinse with cold water immediately after cooking to preserve color and texture.
- → What other grains can I use instead of quinoa?
Brown rice, farro, couscous, or cauliflower rice work well. Adjust cooking times accordingly and ensure grains are fully cooled before assembling.
- → Can I prepare components ahead of time?
Cook quinoa and blanch vegetables up to 2 days in advance. Store separately and assemble fresh. The dressing can be made 3-4 days ahead and kept refrigerated.
- → What vegetables work best for the rainbow effect?
Red cabbage, purple carrots, yellow bell peppers, orange sweet potato, green asparagus, and white cauliflower create stunning visual variety while maintaining diverse textures and flavors.