Detox Buddha Bowl with Shrimp

There's something about assembling a Buddha bowl that feels more like art than cooking—maybe it's the arrangement, or maybe it's the satisfaction of knowing you're building something genuinely good for your body. I stumbled onto this shrimp and quinoa version on a Tuesday afternoon when my fridge was surprisingly full and my energy was surprisingly low, and somehow combining these bright, fresh elements into one bowl felt like the exact reset I needed. The shrimp cooks in minutes, the quinoa hums quietly on the stove, and before you know it, you're looking at something that tastes far better than the five minutes of actual cooking time suggests. It's become my go-to when I want to feel nourished without spending my evening in the kitchen.

I remember making this for my friend who had just started a wellness journey, and watching her face light up when she took that first bite—she kept saying 'this is actually food I want to eat' between bites, which felt like the highest compliment. That moment taught me that healthy eating doesn't have to mean sacrificing flavor or satisfaction, and now whenever someone mentions wanting to eat better, this bowl is my answer.

Ingredients

• Shrimp (200 g, about 7 oz, large): Look for shrimp that smell like the ocean, not ammonia—your fishmonger should be your friend here, and asking for them to peel and devein saves your hands from the fiddly work.
• Quinoa (100 g, uncooked): This grain has a subtle nuttiness and fluffs up perfectly; rinsing it first removes any bitterness that some people find off-putting.
• Water (250 ml, 1 cup): This is the precise amount to cook quinoa without mushiness or dryness—trust the ratio and resist the urge to peek constantly.
• Broccoli florets (100 g, about 1 cup): Cut them smaller than you think you need to; they cook faster and create better texture when blanched.
• Asparagus (100 g, trimmed and cut into 2-inch pieces): The quick blanch keeps them tender-crisp, which is the only way asparagus should ever be in a bowl like this.
• Red cabbage (100 g, thinly sliced): The raw crunch is essential here, and the color is a visual reminder that you're eating something vibrant and alive.
• Tomato (1 medium, diced): Use a tomato that actually tastes like something; the mealy supermarket kind will do nothing for this bowl.
• Avocado (1 ripe): Slice it just before assembly so it doesn't oxidize and turn that unfortunate brown color.
• Extra virgin olive oil (2 tbsp): The quality here matters more than you'd think—a fruity, peppery oil makes the dressing sing.
• Balsamic vinegar (1 tbsp): The aged kind has more complexity; cheap balsamic tastes thin and one-dimensional by comparison.
• Salt and freshly ground black pepper: Always freshly ground—pre-ground pepper tastes dusty after sitting in the cabinet, and this bowl deserves better.
• Fresh parsley or cilantro (1 tbsp, chopped, optional): The herb choice depends on your mood; cilantro feels more adventurous, parsley more classic.
• Lemon wedges (optional, for serving): A squeeze of fresh lemon at the end brightens everything and ties the flavors together.

Instructions

Rinse and start the quinoa:

Run the uncooked quinoa under cold water in a fine-mesh strainer, letting it drain completely—this removes the saponins that can taste bitter. Combine with water in a small saucepan, bring to a boil, then immediately lower the heat, cover, and let it simmer gently for 12 to 15 minutes until the water vanishes and tiny spiral tails appear on each grain.

Blanch the green vegetables:

While quinoa does its thing, bring a separate pot of lightly salted water to a rolling boil. Drop in the broccoli and asparagus for just 2 to 3 minutes—you want them bright green and still snappy when you bite them. Drain immediately and run cold water over them to stop the cooking; this is crucial because they'll keep cooking slightly from residual heat.

Sear the shrimp:

Heat just 1 teaspoon of olive oil in a skillet over medium-high heat until it shimmers. Season your shrimp with salt and pepper, then lay them flat in a single layer; they'll turn pink and opaque in about 2 to 3 minutes per side, and overcooking even by a minute makes them rubbery and sad.

Build the dressing:

While everything else is happening, whisk together the remaining olive oil, balsamic vinegar, a pinch of salt, and a few grinds of pepper in a small bowl. Taste it as you go—you want the balsamic tang to cut through the richness of the avocado and olive oil without overpowering the delicate shrimp.

Assemble the bowls:

Divide the warm quinoa between two bowls as your base. Arrange everything else on top in little sections—shrimp, broccoli, asparagus, the raw cabbage and tomato, and finally the sliced avocado. Think of it like creating a colorful map where each ingredient has its own neighborhood on the bowl.

Finish and serve:

Drizzle that balsamic-olive oil dressing over the whole thing, scatter herbs on top if you're using them, and finish with a lemon wedge on the side. Serve immediately while the quinoa is still warm and the vegetables are at their crispest.

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There's a quiet confidence that comes with putting a bowl like this in front of someone—you know they're getting real nutrition, actual flavor, and something that respects their time. It's become the kind of meal I make when I want to take care of myself without the fuss.

Why This Bowl Became My Go-To

I used to overthink healthy eating, treating it like a punishment rather than a gift to my body. This bowl changed that because every component actually tastes good—the shrimp has a delicate sweetness, the quinoa is fluffy and filling, and the raw vegetables provide this satisfying crunch that processed diet foods can never replicate. The balsamic-olive oil dressing is so simple and good that I've found myself making extra just to drizzle on other things throughout the week.

How to Customize It Your Way

The beauty of a Buddha bowl is that it's genuinely flexible without falling apart into chaos. If you don't eat shrimp, grilled chicken breast works beautifully and takes about the same cooking time, or crumbled baked tofu if you're vegetarian and want something with substance. You can swap vegetables based on what's in season or what appeals to you that day—baby spinach instead of cabbage, roasted beets instead of tomato, snap peas instead of asparagus. Even the grains can change; I've made this with farro or brown rice when quinoa feels boring, though the cooking times adjust accordingly.

The Small Details That Make the Difference

I learned the hard way that the order of assembly actually matters—if you put the avocado on the warm quinoa, it softens in an unappealing way, so warm base first, then arrange everything else while it cools slightly. The blanching step, which used to feel like an unnecessary extra step to me, makes such a difference in the final taste and texture that I never skip it anymore. And finally, that lemon wedge sitting on the side of the bowl isn't decorative—squeeze it over everything right before eating, and it brightens all the flavors in a way that feels almost magical considering it's just citrus.

• Toast some pumpkin seeds or sliced almonds and scatter them over the top for an extra crunch that makes the whole bowl feel more substantial.
• Make the dressing in bigger batches and keep it in the fridge for up to a week; it's stunning on salads, roasted vegetables, or even as a finishing touch on grilled fish.
• Prep the quinoa and blanch the vegetables the night before if you're planning ahead, then assembly takes five minutes on a busy evening.

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This bowl has become my answer to that 5 p.m. question of 'what should I make,' because it delivers nutrition, flavor, and satisfaction in the time it takes to stream one episode of something. It's the kind of meal that makes you feel genuinely well afterward, not virtuous or deprived.

Recipe FAQs

→ Can I make this bowl ahead of time?

Yes, prepare components up to 2 days in advance. Store quinoa, vegetables, and shrimp separately in airtight containers. Assemble bowls fresh and add dressing just before serving to maintain texture and flavor.

→ What protein alternatives work well?

Grilled chicken breast, baked tofu, or pan-seared salmon make excellent substitutes. Adjust cooking times accordingly—chicken takes about 6-8 minutes per side, while tofu needs 3-4 minutes per side until golden.

→ How do I store leftovers?

Keep components separated in the refrigerator for 2-3 days. Reheat shrimp and quinoa gently in the microwave, but serve vegetables cold or at room temperature. Store dressing separately and add before serving.

→ Can I use different vegetables?

Absolutely. Try bell peppers, cucumber, shredded carrots, or roasted sweet potato. Swap broccoli and asparagus for green beans, zucchini, or roasted Brussels sprouts based on season and preference.

→ Is this suitable for meal prep?

Perfect for meal prep. Cook quinoa and vegetables in batches, grill multiple shrimp portions, and portion into containers. The flavors actually improve overnight as ingredients marinate together.

→ What other dressing options work?

Try a lemon-tahini dressing, ginger-soy glaze, or creamy avocado-lime sauce. A simple honey-mustard vinaigrette also complements the shrimp and vegetables beautifully while keeping the dish light.