Rainbow Vegetable Detox Bowl (Print View)

Colorful vegetables, shrimp, avocado, and quinoa in tangy balsamic dressing

# What You'll Need:

→ Seafood

01 - 7 oz large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - Pinch of salt and black pepper

→ 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

# Step-by-Step Directions:

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

# Expert Suggestions:

01 -
  • It tastes indulgent but leaves you feeling genuinely energized, not weighed down.
  • Every component is cooked separately, so nothing gets soggy or overshadowed by the others.
  • The whole thing comes together faster than the time it takes to order delivery and have it arrive.
02 -
  • Don't dress the bowl more than a few minutes before eating or everything becomes a limp, soggy affair that loses all its appeal.
  • If your avocado isn't quite ripe, a quick 10 minutes in a paper bag with a banana does wonders, but there's no saving overripe avocado so choose them with care.
03 -
  • Make extra quinoa at the beginning of your week so assembling this bowl becomes a 10-minute evening task instead of a 35-minute production.
  • Keep your dressing separate until the very last moment, and whisk it again right before drizzling since the mustard helps it hold together but it will still separate if left sitting.
Go Back