Detox Buddha Bowl with Shrimp

There's something almost meditative about assembling a Buddha bowl—chopping, blanching, arranging—each component finding its place like you're creating edible art. I discovered this particular combination on a Tuesday when I had leftover quinoa, some beautiful shrimp, and the kind of vegetables that were about to reach their expiration date. The result was so vibrant and satisfying that it became my go-to when I need to feel grounded and energized without overthinking dinner.

I made this for my friend who was recovering from a rough few weeks and swore she needed something that tasted good and made her feel better. Watching her face light up as she took that first bite, mixing all the colors together with the dressing, reminded me that nourishing food is more than just calories—it's also permission to slow down and actually enjoy what you're eating.

Ingredients

• Large shrimp, peeled and deveined (200 g or about 7 oz): They cook in minutes and bring a subtle sweetness that balances the earthiness of everything else.
• Quinoa, uncooked (100 g or ½ cup): A complete protein on its own, and it stays fluffy rather than mushy if you don't overwater it.
• Water (250 ml or 1 cup): The exact ratio matters here—too much and you'll have gluey quinoa, too little and it'll be crunchy.
• Broccoli florets (100 g or 1 cup): Blanching them keeps them tender-crisp and that gorgeous green color.
• Asparagus, trimmed and cut into 2-inch pieces (100 g or 1 cup): The slight char or tenderness from cooking brings out their natural sweetness.
• Red cabbage, thinly sliced (100 g or 1 cup): It adds crunch and stays that beautiful purple-red color without wilting.
• Medium tomato, diced (1): Fresh acidity that wakes up the entire bowl.
• Ripe avocado, sliced (1): The creaminess rounds out all the textures, and it's best added just before eating so it doesn't brown.
• Extra virgin olive oil (2 tbsp): Quality matters here since it's raw and front and center in the dressing.
• Balsamic vinegar (1 tbsp): A touch of sweetness and tang that ties all the vegetables together.
• Salt and freshly ground black pepper, to taste: Season as you go rather than dumping it in at the end.
• Fresh parsley or cilantro, chopped (1 tbsp, optional): Either one brightens the whole thing, though cilantro is bolder if that's your style.
• Lemon wedges, for serving (optional): A squeeze at the end adds another layer of freshness.

Instructions

Prepare and cook the quinoa:

Rinse the quinoa under cold water in a fine-mesh strainer—this washes away any bitterness. In a small saucepan, combine quinoa and water, bring it to a boil, then cover and simmer on low for 12 to 15 minutes until the water is absorbed and you see those tiny spirals unfurl.

Blanch the vegetables:

While quinoa simmers, bring a pot of lightly salted water to a boil and add broccoli and asparagus. Cook for 2 to 3 minutes until they're bright and crisp-tender, then drain and rinse immediately under cold water to stop the cooking process—this keeps them from turning mushy.

Sear the shrimp:

Heat just 1 teaspoon of olive oil in a skillet over medium-high heat until it shimmers, then add your shrimp with a pinch of salt and pepper. Sauté for 2 to 3 minutes per side until they turn pink and opaque—don't overcrowd the pan or they'll steam instead of sear.

Make the dressing:

In a small bowl, whisk together the remaining olive oil, balsamic vinegar, and a pinch of salt and pepper. Taste it and adjust to your preference—it should be tangy but balanced, not aggressively sour.

Assemble your bowls:

Divide the cooked quinoa between two bowls as your base, then arrange the shrimp, broccoli, asparagus, cabbage, tomato, and avocado on top in sections. This isn't just for looks—it lets you get a little bit of everything in each bite.

Dress and serve:

Drizzle the dressing over everything, scatter fresh herbs on top if you like, and add a lemon wedge. Eat it right away while everything is at its best temperature and texture.

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My partner and I started making this on Sunday afternoons, turning it into a quiet ritual where we'd prep everything together while listening to music and just being present. It became less about eating something healthy and more about carving out time to be intentional, and somehow the food tasted better because of that.

Why This Works as a Complete Meal

Everything here works together in a way that feels balanced without being strict or clinical. The quinoa gives you sustained energy, the shrimp and avocado provide healthy fats and protein that keep you satisfied, and all those vegetables bring vitamins and fiber without weighing you down. You get color, texture, and flavor all at once, which means your brain registers it as a satisfying meal even though it's actually quite light.

Adaptations That Actually Work

This bowl is flexible in ways that matter. Swap the shrimp for grilled chicken if you prefer it, or use crumbled tofu if you want to keep it vegetarian—just make sure you season it well since it's more of a blank canvas. Seasonal vegetables work beautifully too; in summer I throw in fresh corn and bell peppers, and in fall I'll roast some beets and Brussels sprouts instead. The bones of the recipe stay the same, but the details can shift with what's available and what you're craving.

The Dressing Makes or Breaks It

I learned this the hard way by rushing through the dressing and using the wrong ratio of oil to vinegar. A good dressing should coat the back of a spoon and taste bright but balanced—not so sour that it overwhelms everything else. The olive oil carries the flavor and creates that silky feel that ties all the ingredients together, so don't skimp on quality here.

• Whisk the dressing in a separate bowl before pouring it on so everything gets coated evenly.
• Add the avocado slices right before eating so they don't turn brown or mushy.
• If you're making this ahead, keep the dressing separate and the avocado unstaged until you're ready to serve.

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This bowl has become my anchor meal, the one I make when I need something that feels good in my body and my mind. It's proof that eating well doesn't have to be complicated or flavorless.

Common Questions

→ How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Keep the dressing separate and add just before serving to maintain freshness and texture.

→ Can I use frozen shrimp?

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

→ What vegetables work best in this bowl?

Beyond the suggested vegetables, try roasted sweet potatoes, bell peppers, cucumber, shredded carrots, or massaged kale. Adjust cooking times accordingly for harder vegetables.

→ How can I add more protein?

Increase shrimp portions, add a hard-boiled egg, sprinkle hemp seeds or pumpkin seeds on top, or serve with edamame for an additional plant-based protein boost.

→ Is this suitable for meal prep?

Absolutely. Prepare all components in advance and store separately. Reheat quinoa and shrimp gently, then assemble with fresh vegetables and dressing when ready to eat.