Detox Buddha Bowl with Shrimp (Printable)

Vibrant bowl with succulent shrimp, fresh vegetables, creamy avocado, and fluffy quinoa finished with tangy balsamic drizzle.

# What You'll Need:

→ 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

→ Garnish

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

# How-To Steps:

01 - Rinse quinoa under cold water. In a small saucepan, combine quinoa and water. Bring to a boil, then cover and reduce heat to low. Simmer for 12-15 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 2-3 minutes until crisp-tender. 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 2-3 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 until combined.
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 lemon wedge if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than you'd think, and most of the prep can happen while the quinoa bubbles away quietly on the stove.
  • The shrimp stays tender and doesn't dry out because you're only giving it a quick kiss in the pan, which means it actually tastes like seafood instead of rubber.
  • Every bite feels intentional and fresh because the vegetables stay crisp-tender, the avocado is creamy, and nothing gets soggy or sad.
02 -
  • Don't overcook the shrimp—overcooked shrimp is rubbery and sad, and undoing that mistake is impossible, so pull it from the pan the moment it turns pink all the way through.
  • The blanching step is not optional; it keeps your vegetables crisp and bright instead of limp and gray, and that difference changes whether the bowl tastes fresh or tired.
03 -
  • If you have time, toast a handful of seeds or sliced nuts and scatter them over the bowl just before serving—the crunch adds a dimension that makes everything taste better.
  • Make the dressing in advance if you want; it actually gets better as it sits and the flavors get to know each other, so you can whisk it together in the morning and forget about it.
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