Detox Buddha Bowl with Shrimp

Experience a refreshing and nutrient-dense meal with this Detox Buddha Bowl with Shrimp and Quinoa. This vibrant dish combines succulent shrimp, crisp vegetables, and hearty quinoa into a single bowl that is as visually stunning as it is healthy. Perfectly balanced and easy to prepare, it is a fusion of fresh ingredients designed to support wellness and provide a satisfying, light dining experience.

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Whether you are looking for a wholesome lunch or a colorful dinner, this Buddha bowl delivers essential proteins and fibers. The combination of fluffy quinoa and sautéed shrimp makes it incredibly satisfying, while the fresh cabbage and tomato provide a cooling crunch.

Ingredients

• Seafood: 200 g (about 7 oz) large shrimp, peeled and deveined
• Grains: 100 g (½ cup) uncooked quinoa, 250 ml (1 cup) water
• Vegetables: 100 g (1 cup) broccoli florets, 100 g (1 cup) trimmed asparagus pieces, 100 g (1 cup) thinly sliced red cabbage, 1 medium diced tomato, 1 ripe sliced avocado
• Dressing: 2 tbsp extra virgin olive oil, 1 tbsp balsamic vinegar, salt and freshly ground black pepper to taste
• Optional: 1 tbsp chopped fresh parsley or cilantro, lemon wedges for serving

Instructions

Step 1: Cook the Quinoa

Rinse quinoa under cold water. In a small saucepan, combine quinoa and water. Bring to a boil, then cover and simmer on low for 12–15 minutes, until water is absorbed. Fluff with a fork and set aside.

Step 2: Blanch the Vegetables

While the quinoa cooks, bring a pot of lightly salted water to a boil. Add broccoli and asparagus, blanch for 2–3 minutes until crisp-tender, then drain and rinse under cold water to stop cooking. Set aside.

Step 3: Sauté the Shrimp

Heat 1 tsp 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.

Step 4: Prepare the Dressing

In a small bowl, whisk together the remaining olive oil, balsamic vinegar, salt, and pepper to make the dressing.

Step 5: Assemble the Bowls

To assemble, divide cooked quinoa between two bowls. Arrange shrimp, broccoli, asparagus, cabbage, tomato, and avocado on top in sections.

Step 6: Finish and Serve

Drizzle with balsamic-olive oil dressing. Garnish with fresh herbs and a lemon wedge, if desired. Serve immediately.

Zusatztipps für die Zubereitung

Utilize a sharp knife and cutting board to ensure the red cabbage is sliced thinly for the best texture. A whisk is essential for properly emulsifying the oil and vinegar into a smooth dressing. Make sure to rinse the blanched vegetables under cold water immediately to preserve their bright green color.

Varianten und Anpassungen

You can easily adapt this recipe by swapping the shrimp for grilled chicken or tofu. For extra greens, feel free to use baby spinach or mixed greens. Depending on the season, you can adjust the vegetables to your preference, ensuring the bowl is always fresh and exciting.

Serviervorschläge

Serve this bowl immediately while the shrimp are still warm. A garnish of fresh parsley or cilantro adds an aromatic touch, while a squeeze from a lemon wedge brightens the entire dish. For those who enjoy extra texture, a sprinkle of toasted seeds or nuts adds a delightful crunch.

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Enjoy this wholesome, colorful Detox Buddha Bowl as a complete meal that nourishes the body and satisfies the palate. It is the ultimate choice for a balanced lifestyle without sacrificing flavor.

Recipe FAQ

→ Can I meal prep this bowl?

Absolutely. Cook quinoa and vegetables in advance, then store separately in airtight containers. Reheat shrimp gently and assemble fresh for best texture.

→ What protein alternatives work well?

Grilled chicken breast, baked tofu, or edamame make excellent substitutes while maintaining the bowl's nutritional balance and vibrant character.

→ How do I keep vegetables crisp?

Blanch broccoli and asparagus for just 2-3 minutes, then immediately rinse under cold water. This stops cooking and preserves that perfect crunch.

→ Is this suitable for gluten-free diets?

Yes, this bowl is naturally gluten-free when using certified gluten-free quinoa. Always check ingredient labels to ensure no cross-contamination.

→ Can I make the dressing ahead?

The balsamic-olive oil dressing keeps well refrigerated for up to a week. Whisk again before drizzling to re-emulsify the flavors.