Detox Buddha Bowl with Shrimp (Printable)

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

# Ingredient List:

→ 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

→ Garnish

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

# How To Make:

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 Hints:

01 -
  • It looks like a work of art on the plate, which means you'll actually want to eat it instead of scrolling through your phone.
  • Everything cooks in about 20 minutes, so you can make this on a night when cooking feels overwhelming.
  • The shrimp stays tender, the vegetables stay crisp, and the whole thing feels indulgent without the guilt afterward.
02 -
  • Don't add the avocado until right before eating because it browns quickly and looks unappetizing within an hour, which defeats the whole point of making something beautiful.
  • The shrimp will keep cooking slightly after you remove them from heat, so pulling them off when they're just barely opaque means they'll be perfect by the time you eat them.
03 -
  • Buy shrimp that smell like ocean, not ammonia—this one small quality choice changes the entire dish.
  • Make your dressing in the bottom of the bowl before adding quinoa, so it soaks up flavor from the start instead of sitting on top like an afterthought.
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