Detox Buddha Bowl with Shrimp (Print-Friendly)

Vibrant bowl with shrimp, quinoa, fresh vegetables, and creamy avocado in balsamic dressing. Ready in 35 minutes.

# What You'll Need:

→ 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

→ Optional

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

# Cooking Steps:

01 - Rinse quinoa under cold water. In a small saucepan, combine quinoa and water. Bring to a boil, then cover and simmer on low for 12-15 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 2-3 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 2-3 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 make 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 Tips:

01 -
  • It comes together in under 40 minutes, which means you can make it on a weeknight without stress.
  • The shrimp adds serious protein while keeping things light and fresh, not heavy.
  • Every element stays crisp and bright—nothing gets soggy or sad by the time you eat it.
  • It's naturally gluten-free and dairy-free, so it works for almost anyone at your table.
02 -
  • Overcooked shrimp turns rubbery and sad—pull them off the heat as soon as they turn pink, not when they're white all the way through.
  • Blanching the vegetables might feel like an extra step, but it's what keeps them crisp instead of soft—totally worth it.
03 -
  • Toast some seeds or nuts and scatter them on top for extra crunch and richness—pumpkin seeds and sliced almonds are my go-to choices.
  • Prep your mise en place before you start cooking; having everything chopped and ready means assembly happens in seconds instead of scrambling.
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