Detox Buddha Bowl Shrimp Quinoa

One Tuesday morning, I stood in my kitchen watching the sunlight catch the edge of a perfectly ripe avocado, and it hit me—I was tired of complicated wellness meals that tasted like punishment. That same day, I threw together shrimp, quinoa, and whatever vegetables looked promising in the fridge, drizzled it all with balsamic, and suddenly understood that eating well didn't have to feel like a sacrifice. This bowl became my answer to that realization, and honestly, it's been my go-to ever since.

I made this for my sister when she was visiting and feeling overwhelmed about her eating habits, and watching her face light up as she tasted it—that moment when good food and good intentions actually align—reminded me why I keep making it. She's been asking for the recipe ever since, which feels like the highest compliment.

Ingredients

• Large shrimp, peeled and deveined (200 g): Fresh shrimp cooks in minutes and brings this whole bowl from "meh" to "wow." I always buy them the day I'm cooking, and if you thaw frozen ones, do it slowly in the fridge the night before.
• Quinoa, uncooked (100 g): This grain is a workhorse—fluffy, complete protein, and it absorbs flavor beautifully without getting mushy if you respect the timing.
• Broccoli florets (100 g): The blanching step keeps these bright green and snappy instead of sad and limp, which honestly changes everything.
• Asparagus, trimmed and cut into 2-inch pieces (100 g): It's tender but with a slight bite that makes eating this bowl feel intentional rather than obligatory.
• Red cabbage, thinly sliced (100 g): Raw cabbage adds a peppery crunch and gorgeous color, plus it doesn't wilt if you make this ahead, which is clutch for meal prep.
• Medium tomato, diced (1): Juicy and fresh, it's the surprise burst of brightness that ties everything together.
• Ripe avocado, sliced (1): Creamy, rich, and the thing that makes this feel indulgent even though it's technically healthy.
• Extra virgin olive oil (2 tbsp): Quality matters here because it's doing real work in the dressing, so don't skip the good stuff.
• Balsamic vinegar (1 tbsp): The tart-sweet balance is what makes you want to drizzle extra over everything.
• Salt and freshly ground black pepper, to taste: Season as you build, not just at the end—it changes the whole experience.
• Fresh parsley or cilantro, chopped (1 tbsp): A small handful of herbs lifts the entire bowl from "fine" to "how is this so good."
• Lemon wedges, for serving: A squeeze of fresh lemon right before eating is optional, but I've never not wanted it.

Instructions

Set the quinoa going first:

Rinse your quinoa under cold water—this removes the bitter coating that nobody talks about but everyone notices. Combine it with water in a small saucepan, bring to a boil, cover, and simmer on low for 12–15 minutes until the water absorbs completely.

Blanch the vegetables while quinoa cooks:

Bring a pot of lightly salted water to a boil and add your broccoli and asparagus for 2–3 minutes, just until they turn bright and crisp-tender. The ice bath stop is crucial—drain them immediately and run cold water over them so they don't keep cooking.

Get the shrimp on the heat:

Heat just 1 teaspoon of olive oil in a skillet over medium-high until it shimmers. Add shrimp, season with salt and pepper, and sauté for 2–3 minutes per side until they turn pink and opaque—don't mess with them while they cook or they'll release their own liquid and steam instead of sear.

Whisk your dressing:

In a small bowl, combine the remaining olive oil, balsamic vinegar, salt, and pepper. This takes 30 seconds and tastes a thousand times better than any bottled version you'll find.

Build your bowls:

Divide the fluffy quinoa between two bowls as your base, then arrange shrimp, broccoli, asparagus, cabbage, tomato, and avocado on top in little sections—it looks intentional and tastes organized.

Finish and serve:

Drizzle with your balsamic dressing, scatter herbs across the top, and serve with lemon wedges on the side so people can add as much brightness as they want.

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This bowl has become my anchor meal when everything feels chaotic—something that tastes good, makes me feel grounded, and takes less time than scrolling through my phone. It's the kind of cooking that doesn't feel like cooking, just like you're being kind to yourself in the most uncomplicated way possible.

Why This Works as a Complete Meal

Every element here is doing something specific: the quinoa provides sustained energy, the shrimp brings protein that actually tastes delicious, and the vegetables load you up with everything your body's asking for without making you feel heavy afterward. The avocado and olive oil add enough richness that you're satisfied, not reaching for snacks two hours later. I've learned through trial and error that this ratio just works—it's not diet food pretending to taste good, it's actually good food that happens to be nutritious.

Timing and Prep Smartness

The beauty of this recipe is that you can prep almost everything ahead of time—quinoa reheats beautifully, vegetables keep in the fridge for a few days, and you just cook the shrimp fresh and slice the avocado at the last minute. I've made this on Sunday and assembled it throughout the week, and it's held up better than any other "healthy" meal I've attempted. The dressing also doesn't get watery or separate if you make it in advance, which is genuinely helpful when you're planning ahead.

Ways to Make This Your Own

This bowl is flexible enough that you can adapt it to whatever's in season or whatever you're craving, and that's partly why it never gets boring. Swap the shrimp for grilled chicken or crumbled tofu if you're not feeling seafood, throw in whatever raw veggies look good at the market, or add extra greens like spinach or mixed leaves underneath the quinoa base. The dressing works with everything, so really, the only rule is to keep it colorful and intentional.

• Toast some pumpkin seeds or sliced almonds on top for crunch that sticks around.
• Add a drizzle of tahini or a dollop of coconut yogurt if you want richness beyond the avocado.
• Experiment with different vinegars—red wine or apple cider work beautifully if you run out of balsamic.

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This recipe taught me that wellness doesn't have to taste like punishment, and that's something worth coming back to again and again. Make it once and you'll understand why I keep suggesting it to people.

Recipe FAQs

→ Can I prepare this bowl ahead of time?

Yes, you can meal prep components up to 3 days in advance. Store quinoa, vegetables, shrimp, and dressing separately in airtight containers. 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 hard-boiled eggs make excellent protein alternatives. Each brings its own nutritional profile and pairs beautifully with the fresh vegetables and balsamic dressing.

→ How do I prevent the avocado from browning?

Toss sliced avocado with a squeeze of fresh lemon juice before adding to the bowl. The citrus creates a protective barrier against oxidation, keeping your avocado vibrant and fresh for hours.

→ Can I use other grains instead of quinoa?

Absolutely. Brown rice, farro, bulgur, or cauliflower rice work wonderfully. Adjust cooking times accordingly—quinoa typically cooks fastest at 12–15 minutes, while brown rice may need 40–45 minutes.

→ Is the dressing customizable?

Definitely. Add honey or maple syrup for sweetness, Dijon mustard for depth, minced garlic for kick, or fresh herbs like basil or oregano. The basic balsamic-olive oil foundation is incredibly versatile.

→ How can I add more crunch to this bowl?

Top with toasted pumpkin seeds, slivered almonds, sunflower seeds, or crushed walnuts. You could also add roasted chickpeas or a sprinkle of hemp hearts for extra protein and satisfying texture.