Detox Buddha Bowl with Shrimp (Print Version)

Nutrient-packed bowl with shrimp, crisp vegetables, avocado, quinoa, and balsamic dressing for a light fulfilling meal.

# Ingredient List:

→ 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 Garnish

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

# Cooking Directions:

01 - Rinse quinoa under cold water. Combine quinoa and water in a small saucepan. Bring to a boil, then cover and simmer on low heat for 12 to 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 to 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 to 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 create the dressing.
05 - Divide cooked quinoa between two bowls. Arrange shrimp, broccoli, asparagus, cabbage, tomato, and avocado on top in sections. Drizzle with balsamic-olive oil dressing.
06 - Garnish with fresh herbs and a lemon wedge if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in under 40 minutes, which means weeknight dinners stop feeling like a burden.
  • Every component can be prepped ahead, so you're really just assembling wellness on a bowl when you're ready to eat.
  • The shrimp adds protein without heaviness, and the avocado makes everything taste indulgent even though you're nourishing yourself.
02 -
  • Don't cook everything at exactly the same time or you'll be juggling hot pans; I learned to get the quinoa going first, then start the vegetables while it simmers, then finish with shrimp so everything comes together warm and fresh.
  • The difference between a mediocre Buddha bowl and a magnificent one is the quality of your ingredients and not over-dressing it; a light hand with dressing keeps everything tasting clean and bright rather than heavy.
03 -
  • Toast some pumpkin seeds or sliced almonds in a dry skillet for 3 minutes until fragrant and sprinkle them over your bowl—that crunch and nutty richness elevates everything without adding much time or effort.
  • Make a batch of dressing on Sunday and keep it in a jar in your fridge; it stays fresh for a week and turns any bowl or salad into something restaurant-quality in seconds.
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