Rainbow Vegetable Detox Bowl (Printable Version)

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

# What You 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 - ½ 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 to 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 to 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 to make the dressing.
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 with the balsamic dressing and serve immediately.

# Expert Tips:

01 -
  • It comes together in 35 minutes flat, so you can actually make it on a Tuesday night instead of just thinking about it.
  • Every ingredient tastes like itself—crisp vegetables, buttery avocado, perfectly seared shrimp—rather than blending into one forgettable bowl.
  • The colors are so gorgeous you'll genuinely want to photograph it, which somehow makes eating well feel less like punishment.
02 -
  • Don't skip blanching the vegetables—boiling them briefly keeps them bright and tender in a way that raw just can't achieve, and it only adds three minutes to your timeline.
  • The avocado is the wild card; slice it last, right before you eat, because it browns faster than you'd expect and tastes best when it's still buttery and just barely golden.
03 -
  • Make your quinoa ahead of time and store it in the fridge—it actually tastes better cold and saves you precious minutes when you're hungry.
  • Keep a jar of balsamic dressing in your fridge and you'll find yourself pouring it over salads, roasted vegetables, and grain bowls all week long because it's genuinely that good.
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