Rainbow Vegetable Detox Bowl (Printable Version)

Vibrant bowl with colorful vegetables, shrimp, avocado, quinoa, and balsamic dressing for a refreshing balanced meal.

# Ingredient List:

→ 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

# How-To Steps:

01 - Bring a small pot of salted water to a boil. Blanch the broccoli and asparagus for 2-3 minutes until just 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 the shrimp with salt and pepper, then sauté for 2-3 minutes per side until pink and cooked through. Transfer to a plate.
03 - In a small bowl, whisk together balsamic vinegar, 1 tablespoon olive oil, Dijon mustard, salt, and pepper until well combined.
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.
05 - Drizzle the balsamic dressing evenly over each bowl. Serve immediately.

# Expert Advice:

01 -
  • It looks Instagram-worthy but tastes even better than it photographs, no pretension needed.
  • Twenty minutes and you've got a meal that feels fancy enough for company but simple enough for a weeknight wind-down.
  • Every bite is different thanks to the color-coded sections, so you never get bored eating the same thing twice.
02 -
  • Blanching isn't optional—it transforms raw broccoli and asparagus from tough and grassy into something you actually crave in a salad bowl.
  • The avocado must be ripe but not overripe, so do the squeeze test the morning of; if you wait until you're ready to eat, it might be past its prime.
03 -
  • Quinoa cooked and cooled a day ahead actually tastes better because it's had time to absorb the subtle flavors of the broth you cooked it in.
  • Sear your shrimp over slightly higher heat than you think you need—it creates a quick golden exterior that locks in the juiciness instead of cooking them through slowly until they're rubbery.
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