Detox Buddha Bowl with Shrimp (Printable)

A vibrant, nutrient-packed bowl featuring succulent shrimp, fresh vegetables, creamy avocado, and fluffy quinoa with tangy balsamic drizzle.

# What You'll 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 Garnish

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

# Directions:

01 - Rinse quinoa under cold water. In a small saucepan, combine quinoa and water. Bring to a boil, then cover and simmer on low for 12-15 minutes until water is absorbed. Fluff with a fork and set aside.
02 - While the quinoa cooks, bring a pot of lightly salted water to a boil. Add broccoli and asparagus, blanch for 2-3 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 2-3 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 make 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 comes together in under 35 minutes, which means you can make it on a weeknight without the stress of complicated techniques.
  • Every bite delivers actual nutrition without tasting like you're punishing yourself—the creamy avocado and tangy dressing make it genuinely crave-worthy.
  • The shrimp stays tender and the vegetables maintain their snap, creating layers of texture that keep things interesting.
02 -
  • The avocado is your last-minute ingredient—slice it just before you plate, or it oxidizes faster than you'd believe and loses both color and appeal.
  • Blanching the vegetables instead of roasting them keeps this bowl light and fresh-tasting rather than heavy, which is the whole point of calling it a detox bowl in the first place.
03 -
  • Buy shrimp from a fishmonger if you can—they're fresher, the staff can answer questions, and they'll peel and devein them right in front of you if you ask nicely.
  • The temperature contrast between the warm quinoa and cold vegetables is what makes this bowl feel refreshing rather than heavy, so don't skip the cold water rinse on the blanched vegetables.
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