Rainbow Vegetable Detox Bowl (Print Version)

Nourishing bowl with colorful vegetables, shrimp, avocado, and quinoa in balsamic dressing.

# What You’ll Need:

→ Seafood

01 - 7 oz large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - Salt and black pepper to taste

→ Grains

04 - 1 cup cooked quinoa

→ Vegetables

05 - 1 cup broccoli florets
06 - 1 cup asparagus, trimmed and cut into 2-inch pieces
07 - 1 cup red cabbage, thinly sliced
08 - 1 medium tomato, diced
09 - 1 ripe avocado, sliced

→ Dressing

10 - 2 tablespoons balsamic vinegar
11 - 1 tablespoon extra virgin olive oil
12 - 1/2 teaspoon Dijon mustard
13 - Salt and pepper to taste

# How-To Steps:

01 - Bring a small pot of salted water to a boil. Blanch broccoli and asparagus for 2-3 minutes until tender and bright green. Drain and rinse under cold water to stop cooking.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Season shrimp with salt and pepper, then sauté for 2-3 minutes per side until pink and cooked through. Set aside.
03 - In a small bowl, whisk together balsamic vinegar, 1 tablespoon olive oil, Dijon mustard, salt, and pepper until well combined.
04 - Divide cooked quinoa between two serving bowls. Arrange shrimp, blanched broccoli and asparagus, red cabbage, tomato, and avocado on top in colorful sections.
05 - Drizzle bowls with balsamic dressing and serve immediately.

# Expert Hints:

01 -
  • It's ready faster than your usual takeout order, yet somehow feels like you've actually nourished yourself.
  • The colors on the plate are so satisfying that half the joy happens before you even take a bite.
  • You can prep everything ahead and assemble in two minutes, which is a lifesaver on busy evenings.
02 -
  • Don't skip the ice bath after blanching—even 30 seconds of that shock stops the cooking and keeps your vegetables vibrant and crisp instead of mushy.
  • Avocado browning is inevitable if you assemble too far in advance, so chop it last and eat right away, or store your halves with the pit in if you need to prep ahead.
03 -
  • Toast a handful of pumpkin seeds or pine nuts in a dry skillet for exactly 3 minutes until fragrant, then scatter them over the finished bowl for a textural element that makes everything taste more interesting.
  • If you're making this for company, assemble the bowls partially in the kitchen and let guests add their own dressing, so the vegetables stay crisp and everyone gets exactly the amount of vinegar they want.
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