Detox Buddha Bowl with Shrimp

I discovered this bowl on a Tuesday afternoon when my energy had completely tanked mid-week. Standing in front of an open fridge, I realized I had shrimp, quinoa, and a sad collection of vegetables that needed rescuing. What emerged was this bright, layered creation that tasted nothing like the sad desk lunch I expected—instead, it felt like I'd finally figured out how to feed myself something that made me feel genuinely good, not just full.

I made this for my friend who'd just started a new wellness routine, and watching her face light up when she tasted it was better than any compliment I could've gotten. She kept asking if it was actually healthy because it tasted too good, which became the highest praise I've ever received in my kitchen.

Ingredients

• Large shrimp, peeled and deveined (200 g): These cook in minutes and stay tender if you don't crowd the pan—give them space to develop that gorgeous pink color.
• Quinoa (100 g uncooked): Rinsing it first removes the bitter coating that nobody talks about until it's too late, and it fluffs up beautifully when you use the right water ratio.
• Broccoli florets (100 g): Blanching them briefly keeps them bright green and crisp instead of sad and mushy, which makes all the difference in texture.
• Asparagus, trimmed and cut into 2-inch pieces (100 g): Thicker spears stay firmer during blanching, so pick ones that feel substantial when you bend them.
• Red cabbage, thinly sliced (100 g): The raw crunch is essential here—it's the textural counterpoint that makes every bite interesting.
• Medium tomato, diced (1): Use one that actually smells like tomato; those pale supermarket ones will disappoint you every time.
• Ripe avocado, sliced (1): Add it last, right before serving, or it'll turn that sad brownish color that makes food look unappetizing.
• Extra virgin olive oil (2 tbsp): This is your dressing's base, so use one you'd actually taste on its own—it matters more than you think.
• Balsamic vinegar (1 tbsp): A good one has depth and slight sweetness; cheap versions taste like vinegar trying too hard.
• Salt and freshly ground black pepper: Taste as you go because seasoning in layers makes everything taste more like itself.
• Fresh parsley or cilantro, chopped (1 tbsp, optional): The garnish that transforms this from nice to restaurant-quality in thirty seconds.
• Lemon wedges, for serving: That squeeze at the end brightens everything and cuts through the richness of the avocado.

Instructions

Prepare the quinoa base:

Rinse your quinoa under cold water—this removes the slightly bitter outer coating that nobody warns you about. Combine it with water in a small saucepan, bring to a boil, then cover and simmer on low for 12 to 15 minutes until the water absorbs completely and you see those little spiraled tails pop out.

Blanch the vegetables:

While quinoa simmers, bring salted water to a boil and add broccoli and asparagus for just 2 to 3 minutes—you want them still snappy, not soft. Drain immediately and shock them in cold water to stop the cooking; this is the trick that keeps them bright green and crisp instead of gray and sad.

Sear the shrimp:

Heat just a teaspoon of olive oil in a skillet over medium-high heat and add your shrimp in a single layer—if they're crowded, they steam instead of searing. Cook 2 to 3 minutes per side until they turn that opaque pink, then pull them off the heat before they become rubbery.

Build the dressing:

In a small bowl, whisk together the remaining olive oil, balsamic vinegar, salt, and pepper until it emulsifies slightly. Taste it on its own because this is the flavor thread that ties everything together.

Assemble your bowl:

Start with quinoa as your base, then arrange shrimp, broccoli, asparagus, cabbage, tomato, and avocado in organized sections—the visual organization makes eating it feel intentional. Drizzle the dressing over everything, scatter herbs, squeeze lemon, and serve immediately so nothing gets warm or sad.

Save

This bowl became my answer to those moments when I needed to prove to myself that eating well didn't have to feel like punishment. It's become the meal I make when I want to feel nourished and a little bit proud of myself at the same time.

Why This Bowl Works as a Complete Meal

Every component serves a purpose—the quinoa provides sustained energy, the shrimp brings lean protein that keeps you satisfied for hours, and the vegetables add fiber and nutrients without weighing you down. The avocado and olive oil make it actually delicious instead of virtuous, which is why you'll actually want to eat it instead of ordering takeout. I learned this the hard way after making several very healthy bowls that tasted like I was punishing myself, until I realized that wellness food should taste genuinely good.

Timing and Prep Strategy

The beauty of this bowl is that most components can be prepped while one thing cooks, so you're not standing around waiting. Start your quinoa first since it takes the longest, then use that time to chop vegetables and get your shrimp ready. By the time the quinoa finishes, you can blanch the greens and sear the shrimp in quick succession, meaning everything comes together hot and fresh without any real downtime.

Making It Your Own

This bowl is more of a template than a rigid recipe, which is why I keep making it without ever making it exactly the same way twice. Swap the shrimp for grilled chicken if you prefer, or use crispy tofu if you want to keep it vegetarian—the framework stays solid. The vegetables are completely negotiable based on what's in season or what you actually have on hand, and honestly, that's when these bowls taste best because they're built from what genuinely excites you.

• Try adding roasted seeds like pumpkin or sunflower for a textural crunch that elevates everything.
• In warmer months, swap out cooked broccoli for raw spinach or mixed greens for a lighter feel.
• If you make a double batch of quinoa, you've got the base ready for three more bowls throughout the week.

Save

This bowl has become my quiet answer to the question of what real wellness looks like—not restriction, but abundance. Make it once and you'll understand why it keeps showing up on my table.

Recipe Q&A

→ Can I use frozen shrimp instead of fresh?

Yes, frozen shrimp works perfectly. Thaw completely in the refrigerator overnight or under cold running water before cooking. Pat dry thoroughly to ensure proper searing.

→ How do I store leftovers?

Store components separately in airtight containers. Keep quinoa, vegetables, and shrimp refrigerated for up to 3 days. Add dressing just before serving to maintain freshness.

→ What other proteins can I substitute?

Grilled chicken breast, pan-seared salmon, baked tofu, or chickpeas work beautifully. Adjust cooking times accordingly based on your protein choice.

→ Can I make the quinoa ahead?

Absolutely. Cooked quinoa keeps well in the refrigerator for 4-5 days. Reheat gently with a splash of water or serve cold in bowl assembly.

→ Is this bowl suitable for meal prep?

Perfect for meal prep. Portion quinoa, vegetables, and protein into separate containers. Store dressing in a small jar and assemble bowls when ready to eat.

→ How can I add more flavor to the shrimp?

Marinate shrimp in garlic, lemon juice, and paprika for 15-30 minutes before cooking. Or add dried herbs like oregano or thyme during sautéing.