Rainbow Vegetable Detox Bowl (Printable)

Colorful bowl featuring shrimp, avocado, quinoa, and fresh vegetables with a zesty balsamic drizzle.

# What You'll Need:

→ Seafood

01 - 7 oz large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - Salt and black pepper to taste

→ 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. Set aside.
03 - In a small bowl, whisk together balsamic vinegar, 1 tablespoon olive oil, Dijon mustard, salt, and pepper to create 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.

# Top Tips:

01 -
  • It comes together in under 35 minutes, making weeknight dinners feel effortless and intentional.
  • Every bite delivers different textures and flavors, so you're never bored halfway through the bowl.
  • The shrimp adds protein without heaviness, and the avocado keeps everything creamy and satisfying.
02 -
  • Don't skip the ice bath after blanching—it stops the cooking instantly and locks in that bright color and slight crispness that makes vegetables feel alive.
  • If your avocado is rock-hard, slice your shrimp first while you wait for it to soften—timing is everything with ripe avocados, and rushing them turns them brown and mushy.
03 -
  • Buy shrimp the day you're cooking if possible—they're at their sweetest and cook with the most delicate texture when they're freshly thawed.
  • Make extra dressing and keep it in a jar in your fridge for salads all week; the flavors actually deepen and get more interesting over a few days.
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