Detox Buddha Bowl with Shrimp

There's something about assembling a Buddha bowl that feels less like cooking and more like creating art on a plate. I discovered this particular combination on a Tuesday afternoon when my fridge was overflowing with fresh vegetables and I'd grabbed some beautiful shrimp at the market. The result was so vibrant and satisfying that I've been making variations ever since, each one a little conversation between what I have on hand and what my body actually needs that day.

I made this for my friend Maya who had just started her wellness journey, and watching her eyes light up when she tasted that first bite was the moment I realized this wasn't just healthy food—it was a small act of care. She came back the next week asking for the recipe, and now she texts me photos of her variations.

Ingredients

• Large shrimp, peeled and deveined (200 g): Quality shrimp should smell like the ocean, not fishy—this is your first sign of freshness, and it makes all the difference in the final dish.
• Quinoa, uncooked (100 g): This grain is a protein powerhouse and holds its fluffy texture beautifully when rinsed properly, which I learned after a few gluey batches.
• Water (250 ml): The right ratio here is everything; too much water and your quinoa becomes mushy, too little and you'll have crunchy grains that break your teeth.
• Broccoli florets (100 g): Choose heads with tight, dark green clusters and blanch them just until crisp-tender so they stay bright and don't become that sad gray-green.
• Asparagus, trimmed and cut into 2-inch pieces (100 g): The snap in fresh asparagus is what you're after; if it bends without cracking, it's past its prime.
• Red cabbage, thinly sliced (100 g): This adds both crunch and visual drama, plus it stays crisp longer than green cabbage would.
• Medium tomato, diced (1): Use tomatoes that are ripe but still firm; vine-ripened or heirloom varieties make this dish sing.
• Ripe avocado, sliced (1): Add this just before serving or toss it in a tiny bit of lemon juice to prevent that sad brown oxidation.
• Extra virgin olive oil (2 tbsp): This is where you don't skimp; good oil makes the dressing sing and coats your vegetables with glossy richness.
• Balsamic vinegar (1 tbsp): A quality aged balsamic has sweetness and depth that cheap versions just can't match, but don't go overboard or it becomes cloying.
• Salt and freshly ground black pepper: Always grind your pepper fresh; pre-ground loses its punch after sitting in the cabinet.
• Fresh parsley or cilantro, chopped (1 tbsp, optional): This garnish isn't just decoration—it adds a bright, finishing herb note that ties everything together.
• Lemon wedges, for serving (optional): A squeeze of fresh lemon just before eating brightens all the flavors and adds acidity that brings the bowl to life.

Instructions

Rinse and cook your quinoa:

Run that quinoa under cold water until the water runs clear—this removes the bitter coating and prevents gumminess. Combine with fresh water in a saucepan, bring to a boil, then cover and simmer gently for 12 to 15 minutes until the water disappears and you see those little spiral tails pop out.

Blanch your vegetables until they're snappy:

While quinoa is cooking, get a pot of lightly salted water boiling and drop in your broccoli and asparagus for just 2 to 3 minutes—you want them bright green and crisp, not soft. Drain and immediately plunge into cold water to stop the cooking process, then set them aside to dry slightly.

Sear the shrimp until they're just pink:

Heat a teaspoon of olive oil in a skillet over medium-high heat and season your shrimp generously with salt and pepper right before they hit the pan. Let them cook 2 to 3 minutes on each side until they curl slightly and turn that beautiful opaque pink—don't walk away or they'll toughen up.

Make your dressing with a whisked touch:

In a small bowl, whisk the remaining olive oil with balsamic vinegar, salt, and pepper until it's emulsified and balanced. Taste it and adjust—this is your moment to get the acid and richness just right.

Build your bowl with intention:

Divide the fluffy quinoa between two bowls, then arrange all your components in little sections around the grain—this isn't just pretty, it lets people taste each element distinctly. The visual arrangement actually makes the eating experience more intentional and satisfying.

Finish and serve immediately:

Drizzle your dressing evenly over everything, scatter herbs on top, and add a lemon wedge. Serve right away so the avocado stays creamy and the vegetables stay crisp.

Save to Pinterest

There was an evening when my partner came home stressed from work, and I handed them this bowl with a lemon wedge and said nothing. By the third bite, their shoulders had visibly relaxed—that's when I understood that sometimes the most nourishing thing you can offer someone isn't just food, it's thoughtfulness in a bowl.

Why This Bowl Works as a Meal

The magic of a Buddha bowl is its balance: your body gets complete protein from the shrimp and quinoa, healthy fats from avocado and olive oil, fiber and vitamins from vegetables, and carbohydrates that actually sustain you through an afternoon. I used to eat big heavy meals and crash an hour later, but this bowl keeps me satisfied and clear-headed for hours. The variety of textures—creamy avocado, crispy cabbage, soft quinoa, tender broccoli—means you're never bored with a single bite.

Making It Your Own

This isn't a rigid formula; it's a template that I've learned to play with based on seasons and what looks good at the market. In spring, I swap the asparagus for fresh peas and add radishes for peppery crunch. Summer means cherry tomatoes and fresh basil instead of parsley. I've experimented with grilled chicken when I don't have shrimp, and it's equally delicious—I just marinate it in a bit of olive oil and lemon for 15 minutes before cooking.

Storage and Make-Ahead Tips

The beauty of component cooking means you can prep everything except the avocado and shrimp a day or two ahead, storing them separately in airtight containers. The shrimp can be cooked the morning of and chilled until serving. The one rule I never break is leaving the avocado for last, as it browns quickly once sliced. If you're bringing this to work, pack the dressing on the side and assemble it just before eating so nothing gets soggy.

• Cooked quinoa keeps for 5 days in the refrigerator and actually tastes better when it's had time to cool and firm up.
• Blanched vegetables stay crisp for 3 to 4 days if stored in an airtight container lined with paper towels to absorb excess moisture.
• Everything tastes best served at room temperature or chilled, so this bowl is perfect for meal prep or bringing to the office.

Save to Pinterest

This bowl has become my go-to when I want to feel grounded and cared for without spending an hour in the kitchen. Every time I make it, I'm reminded that eating well doesn't have to be complicated—just intentional.

Recipe FAQs

→ Can I make this bowl ahead of time?

Yes, prepare components up to 2 days in advance. Store quinoa, vegetables, and dressing separately. Assemble just before serving to maintain texture and freshness.

→ What other proteins work well in this bowl?

Grilled chicken breast, baked salmon, pan-seared tofu, or boiled eggs all complement the vegetables and quinoa beautifully while maintaining the light, nourishing profile.

→ How do I store leftovers?

Keep components in separate airtight containers in the refrigerator for 2-3 days. The shrimp and quinoa reheat well, while vegetables stay fresh. Add dressing just before eating.

→ Is this bowl suitable for meal prep?

Absolutely. Batch cook quinoa and blanch vegetables on Sunday. Store in portioned containers with shrimp. Simply reheat and drizzle with dressing for instant weekday lunches.

→ Can I use frozen vegetables?

Frozen broccoli and asparagus work well—just steam slightly longer until tender-crisp. Thaw completely before assembling to prevent excess moisture in the bowl.

→ What if I don't like balsamic vinegar?

Lemon juice with honey, tahini-lemon dressing, or a light vinaigrette with apple cider vinegar all provide complementary brightness without overpowering the fresh ingredients.