Detox Buddha Bowl with Shrimp

There's something about assembling a Buddha bowl that feels less like cooking and more like painting—everything bright, everything in its place, nothing muddled or overdone. I stumbled onto this shrimp version on a Tuesday afternoon when my fridge was overflowing with vegetables I'd bought with good intentions but never quite used. The idea hit me suddenly: what if I roasted them quickly, tossed them with some protein, and let them speak for themselves instead of hiding under a heavy sauce? That bowl changed how I think about weeknight meals.

I made this for my friend Sophie on a day she'd been stressed about work, and watching her face as she took that first bite—the way her shoulders actually relaxed—reminded me why I love feeding people. She kept saying it tasted healthy without feeling like punishment, which, honestly, is the highest compliment a wellness bowl can get. We sat on the back steps passing the lemon wedge back and forth, and she asked for the recipe before she'd even finished eating.

Ingredients

• Large shrimp, peeled and deveined (200 g): Buy them frozen if you can find them—they thaw quickly and often taste fresher than pre-thawed versions sitting in the case.
• Quinoa, uncooked (100 g): Rinsing it under cold water gets rid of the bitter coating, which sounds fussy but makes a real difference in how clean it tastes.
• Water (250 ml): The ratio of 1 part quinoa to 2.5 parts water is your friend; mess with it and everything falls apart.
• Broccoli florets (100 g): Cut them roughly the same size so they cook evenly, and don't skip the ice bath—it stops them dead and keeps them from turning into mush.
• Asparagus, trimmed (100 g): The woody ends snap off naturally if you bend them gently; no knife needed, and you'll waste less than you think.
• Red cabbage, thinly sliced (100 g): Raw cabbage is actually more nutritious than cooked, and the color stays vibrant and cheerful against everything else.
• Tomato, diced (1 medium): Use one that's actually ripe and smells like summer—a pale, mealy tomato will drag the whole bowl down.
• Avocado, sliced (1 ripe): Slice it just before assembling so it doesn't turn brown and sad; if you must prep ahead, a tiny squeeze of lemon keeps it green.
• Extra virgin olive oil (2 tbsp): This is worth buying the good stuff for because it's the only fat in the dressing, so it needs to actually taste like something.
• Balsamic vinegar (1 tbsp): A cheap balsamic tastes like sour nothing; splurge a little and taste the difference immediately.
• Salt and freshly ground black pepper: Don't use pre-ground black pepper from a tin—it's dusty and flavorless; invest in a pepper mill and grind it fresh.
• Fresh parsley or cilantro, chopped (1 tbsp, optional): The herbs aren't decoration; they add brightness and make the bowl taste alive instead of virtuous.
• Lemon wedges, for serving: A squeeze of lemon at the end ties everything together and wakes up all the flavors.

Instructions

Rinse and cook the quinoa:

Run the quinoa under cold water in a fine mesh strainer until the water runs clear—this removes the saponin coating that tastes bitter if you skip it. Combine with water in a saucepan, bring to a boil, then cover and drop the heat to low for 12 to 15 minutes, until the liquid is fully absorbed and each grain has a little white curl visible at its center.

Blanch the vegetables:

While the quinoa cooks, bring a pot of salted water to a rolling boil and add the broccoli and asparagus together—they're done when they're still crisp enough to have a slight resistance when you bite them, which takes just 2 to 3 minutes. Drain them immediately and plunge them into ice water or run them under cold water to stop the cooking process cold.

Sear the shrimp:

Heat just a teaspoon of olive oil in a skillet over medium-high heat until it shimmers slightly, then add the shrimp in a single layer with a light sprinkle of salt and pepper. They cook fast—2 to 3 minutes per side is all they need to turn pink and opaque, which means they're done and still tender inside.

Make the dressing:

Whisk the remaining olive oil with the balsamic vinegar in a small bowl, then taste it and adjust the salt and pepper until it tastes bright and balanced—the acid should sing without the oil drowning it out.

Assemble the bowls:

Divide the fluffy quinoa between two bowls as your base, then arrange the shrimp, broccoli, asparagus, red cabbage, tomato, and avocado in little sections around the bowl, leaving space so each component stays distinct. Drizzle the dressing over everything, scatter the fresh herbs if you're using them, and set a lemon wedge on the side.

Save

There's a quiet power in a bowl like this—it doesn't announce itself, doesn't need a sauce or cheese or anything fancy to justify itself. It just sits there, honest and colorful and full of things that make you feel better after eating them, and somehow that simplicity is what makes people come back to it again and again.

Why Bowls Beat Plates

Eating from a bowl changes the experience in ways that sound small but feel real—everything stays contained and warm a bit longer, the flavors mingle as you scoop rather than sitting in separate sections, and there's something about the shape that makes you eat more slowly and notice what you're tasting. Plus, a bowl feels personal in a way a plate never quite does.

Building Blocks You Can Swap

The genius of a Buddha bowl is that it's less a rigid recipe and more a framework—swap the shrimp for grilled chicken, roasted tofu, or even soft scrambled eggs, and the whole thing still works beautifully. The real anchor is the quinoa and the dressing, and as long as those stay true, everything else can bend to whatever you have on hand or whatever you're craving that week.

Timing and Flow in the Kitchen

The secret to pulling this off in 35 minutes is getting the quinoa going first, then using those 12 to 15 minutes to prep and cook everything else—it sounds tight but it's actually generous if you stay organized and don't wander away from the stove. The vegetables cook while you're setting up the pan for the shrimp, the shrimp cooks while you're making the dressing, and suddenly you're assembling instead of scrambling.

• Start the quinoa before you do anything else, and you've won half the battle already.
• Slice all your vegetables before you turn on any heat, so you can stay calm and move quickly once things hit the pan.
• Taste the dressing before you drizzle it—a tiny pinch more salt or vinegar can transform it from good to perfect.

Save

This bowl is the kind of meal that makes you feel nourished instead of full, like you've given your body something it actually wanted rather than just filled the space. Make it once and it becomes one of those recipes you return to without thinking, the way you reach for your favorite sweater.

Recipe FAQs

→ What makes this bowl detoxifying?

The combination of antioxidant-rich vegetables like broccoli, asparagus, and red cabbage provides essential vitamins and fiber. Fresh avocado offers healthy fats while the balsamic dressing aids digestion. Together, these nutrient-dense ingredients support your body's natural cleansing processes.

→ Can I prepare the components in advance?

Absolutely. Cook the quinoa up to 3 days ahead and store it refrigerated. Blanch the vegetables and store them separately in airtight containers. The shrimp is best cooked fresh, but you can clean and season them beforehand. Assemble everything just before serving for optimal texture and flavor.

→ What protein alternatives work well?

Grilled chicken breast, pan-seared tofu cubes, or baked salmon fillets make excellent substitutions. For a plant-based version, try tempeh or chickpeas. Each alternative brings unique flavors while maintaining the bowl's nutritional balance and satisfying texture profile.

→ How do I prevent the avocado from browning?

Store sliced avocado with lemon juice drizzled over the surface, then wrap tightly in plastic wrap. Alternatively, keep the avocado whole and slice it just before assembling. If preparing the bowl for later transport, consider adding avocado immediately before eating.

→ Can I use different vegetables based on season?

Certainly. Try roasted sweet potato in autumn, fresh cucumber and bell peppers in summer, or roasted Brussels sprouts in winter. The bowl's structure works with any combination of colorful vegetables. Just ensure proper cooking methods—raw for crunch, roasted for depth, or blanched for brightness.

→ Is this suitable for meal prep?

Yes, this bowl is ideal for meal prep. Store each component separately in containers: quinoa, vegetables, shrimp, and dressing in their own compartments. This prevents sogginess and maintains freshness. When ready to eat, simply reheat the shrimp and quinoa if desired, then assemble and drizzle with dressing.