Pin It The first time I made these detox bowls, it was a Tuesday evening after a weekend of indulgence. I stood in my kitchen, surrounded by colorful vegetables, and felt genuinely excited about eating clean again. The shrimp sizzled in the pan while the quinoa fluffed perfectly, and I remember thinking how something so vibrant could taste this satisfying. My roommate wandered in, drawn by the smell, and ended up making her own bowl the next night.
Last summer, I served these bowls at a small dinner party when my friend mentioned she was trying to eat cleaner but hated boring salads. She texted me the next day asking for the recipe, saying she'd never looked forward to a healthy lunch this much. The combination of warm shrimp, crisp vegetables, and creamy avocado somehow works magic together.
Ingredients
- Large shrimp: Peeled and deveined saves precious time and they cook incredibly fast
- Quinoa: Rinse thoroughly until water runs clear to remove any bitter coating
- Broccoli and asparagus: Blanching keeps them bright green and perfectly tender-crisp
- Red cabbage: Adds gorgeous color and a satisfying crunch that holds up well
- Balsamic vinegar: The tangy sweetness balances the earthy vegetables beautifully
Instructions
- Cook the quinoa base:
- Rinse quinoa under cold water until the water runs completely clear, then simmer with water covered for about 15 minutes until fluffy.
- Blanch the vegetables:
- Drop broccoli and asparagus into boiling water for just 2-3 minutes, then immediately shock them in cold water to stop cooking.
- Sear the shrimp:
- Heat a splash of olive oil in a hot skillet and cook shrimp for 2-3 minutes per side until they turn pink and opaque.
- Make the dressing:
- Whisk together olive oil, balsamic vinegar, salt, and pepper until emulsified and smooth.
- Assemble your bowls:
- Divide quinoa between bowls, then arrange shrimp, vegetables, and avocado in sections like a beautiful mosaic.
Pin It My sister now makes these bowls every Sunday for meal prep, arranging the components separately so she can assemble fresh bowls throughout the week. She says opening her fridge to those colorful containers makes healthy eating feel like a treat instead of a chore.
Making It Your Own
Sometimes I swap the shrimp for pan-seared tofu or grilled chicken when I want something different. The beauty of these bowls is how adaptable they are to whatever you have on hand or what's in season at the farmers market.
Perfect Prep Strategy
I've learned to chop all my vegetables while the quinoa simmers, which cuts my active prep time dramatically. The dressing can be made days ahead and keeps beautifully in a small jar in the refrigerator.
Serving Suggestions
A side of warm roasted sweet potatoes or some crusty gluten-free bread makes this feel even more like a complete meal. The bowl works perfectly for lunch the next day, though I recommend packing the dressing separately to keep everything crisp.
- Squeeze fresh lemon over the avocado to prevent browning if prepping ahead
- Toasted pumpkin seeds add incredible crunch and healthy fats
- A sprinkle of hemp seeds boosts protein and adds a lovely nutty flavor
Pin It These bowls have become my go-to when I need to feel nourished from the inside out without sacrificing flavor or satisfaction. Every bite feels like a little act of self-care.
Recipe FAQs
- → Can I prepare this bowl ahead of time?
Yes, you can meal prep components separately. Cook quinoa and blanch vegetables up to 3 days ahead. Store shrimp separately and reheat gently before assembling. Add dressing just before serving to keep vegetables crisp.
- → What other proteins work well in this bowl?
Grilled chicken breast, baked tofu, or pan-seared salmon make excellent alternatives. For a vegetarian version, try chickpeas or hard-boiled eggs. Adjust cooking times accordingly.
- → How do I know when shrimp are properly cooked?
Shrimp turn pink and opaque when done. They should curl slightly but remain tender. Avoid overcooking as they become rubbery. Medium-high heat for 2-3 minutes per side usually yields perfect results.
- → Can I use other grains instead of quinoa?
Absolutely. Brown rice, farro, bulgur, or cauliflower rice work well. Adjust liquid ratios and cooking times based on your chosen grain. Pre-cooked grains speed up assembly.
- → Is the dressing adjustable?
Definitely. Add honey for sweetness, Dijon mustard for depth, or garlic for zest. Substitute lemon juice for balsamic if preferred. Whisk until emulsified for best coating.
- → What vegetables can I substitute seasonally?
Try roasted sweet potato, bell peppers, cucumber, shredded carrots, or kale. Sautéed zucchini, snap peas, and roasted Brussels sprouts also add variety and texture.