Detox Buddha Bowl with Shrimp and Quinoa

There's something about assembling a Buddha bowl that feels less like cooking and more like creating art on a plate. I discovered this shrimp and quinoa version on a Tuesday when my kitchen felt too warm for anything heavy, and I wanted something that tasted fresh without requiring much fuss. The first bite—that combination of tender shrimp, fluffy quinoa, and the slight bitterness of raw cabbage—made me realize this wasn't just a salad. It was a complete meal that actually made me feel energized instead of sluggish.

I made this for a friend who was going through a wellness phase, and watching her face light up when she tasted it was telling—she went from skeptical about "healthy bowls" to asking for the recipe before she'd finished eating. That moment made me understand that food doesn't have to be complicated to feel nourishing, both physically and emotionally.

Ingredients

• Large shrimp (200g): These cook in minutes and bring a subtle sweetness that balances the earthiness of everything else, so don't skip the peeling and deveining step.
• Quinoa (100g): This grain is a complete protein, meaning it has all nine amino acids, which makes the bowl genuinely filling without needing extra protein additions.
• Broccoli florets (100g): Blanching them briefly keeps them crisp and prevents that sad, mushy texture that happens when raw broccoli sits in a bowl.
• Asparagus (100g): Trim the tough bottom third and cut them into manageable pieces so they don't roll around or become unwieldy to eat.
• Red cabbage (100g): The raw crunch and slight peppery bite are what make this bowl interesting, and the color doesn't fade like other vegetables.
• Tomato (1 medium): Dice it fresh right before assembling, or it'll release water and make everything soggy by the time you eat it.
• Avocado (1 ripe): Slice it just before serving to prevent browning, and choose one that yields slightly to pressure but isn't mushy.
• Extra virgin olive oil (2 tbsp): The quality of this matters more than you'd think—use something you'd actually enjoy tasting on its own.
• Balsamic vinegar (1 tbsp): A aged, quality balsamic has depth that transforms the dressing from sharp to complex.
• Fresh herbs and lemon wedges: These are optional but honestly, the brightness they add makes the whole experience feel more intentional and complete.

Instructions

Prepare the quinoa foundation:

Rinse the quinoa under cold water to remove any bitterness, then combine with fresh water in a saucepan and bring to a boil. Cover, reduce heat to low, and let it simmer gently for 12 to 15 minutes until the water absorbs completely and you see those little spiral sprouts. Fluff it with a fork and set it aside to cool slightly while you prepare everything else.

Blanch the greens:

Bring a pot of lightly salted water to a rolling boil and add your broccoli and asparagus pieces together. Let them cook for just 2 to 3 minutes—you want them to lose their raw rawness but still snap when you bite them. Drain them immediately and plunge them into cold water to stop the cooking process and preserve that vibrant green color.

Sear the shrimp:

Heat a teaspoon of olive oil in your skillet over medium-high heat until it shimmers, then add the shrimp in a single layer and season with salt and pepper. Sauté for 2 to 3 minutes per side—they'll turn from translucent gray to opaque pink when they're done, and that's your signal to stop before they become rubbery. The shrimp should look slightly caramelized on the outside.

Whisk the dressing:

In a small bowl, whisk together the remaining olive oil and balsamic vinegar with a pinch of salt and a grind of black pepper. Taste it straight from the whisk—it should make you want to drizzle it on everything.

Assemble with intention:

Divide the cooked quinoa between two bowls to create a base, then arrange each component in its own little section like you're creating a color wheel. Place the shrimp, broccoli, asparagus, cabbage, tomato, and avocado slices artfully around the bowl, then drizzle the dressing over everything just before eating. Finish with fresh herbs and a squeeze of lemon if you have them.

Pin it

One evening I made this bowl for myself after a stressful day, and halfway through eating it, I realized I'd completely forgotten what I was stressed about. That's when it clicked for me that wellness meals don't have to taste like punishment—they can actually be something you look forward to.

Why This Works as a Complete Meal

The beauty of this bowl is that it's not just vegetables thrown together for show. The quinoa provides sustained energy, the shrimp delivers lean protein that keeps you satisfied, and the healthy fats from avocado and olive oil help your body absorb all the vitamins in the vegetables. Together, they create a meal that doesn't leave you hungry two hours later or needing an afternoon nap.

Timing and Prep Strategy

The genius of this recipe is that you can prep almost everything in advance. Cook your quinoa the night before, wash and cut your vegetables that morning, and blanch the broccoli and asparagus a few hours ahead. When it's time to eat, you only need to sear the shrimp and slice the avocado, which takes maybe five minutes of actual cooking. This makes it perfect for nights when you want something nutritious but don't have the energy for complexity.

Customization Without Losing the Spirit

This bowl is a template rather than a strict formula, which is what makes it so forgiving for different preferences and seasons. In summer, swap in grilled zucchini and fresh corn, or use spinach instead of cabbage if you prefer something milder. Chicken works beautifully if you're not a shrimp person, and even marinated tofu becomes interesting in this context. The one thing I wouldn't skip is the balsamic dressing—it's the element that ties everything together and prevents the bowl from tasting like a sad desk lunch.

• Roasted chickpeas or white beans can replace shrimp for an equally protein-rich vegetarian version.
• Swap the balsamic for a ginger-lime dressing if you want to lean into Asian flavors instead of Italian ones.
• Add a handful of toasted seeds or nuts right before eating for extra crunch and healthy fats.

Pin it

This bowl has become my answer to the question "What should I make?" when I want something that tastes good, makes me feel good, and doesn't require an exhausting cleanup afterward. Make it once and you'll understand why.

Recipe Questions & Answers

→ Is this bowl gluten-free and dairy-free?

Yes, this bowl is naturally gluten-free and dairy-free. Quinoa serves as the grain base instead of wheat, and all ingredients are free from dairy products. Always check ingredient labels if you have severe allergies.

→ Can I use a different protein instead of shrimp?

Absolutely. Grilled chicken breast, baked tofu, or even chickpeas work beautifully as protein alternatives. Adjust cooking times accordingly—chicken takes longer to cook through, while tofu just needs a quick sear.

→ How long does this bowl keep for meal prep?

Components can be prepared up to 3 days in advance. Store quinoa, vegetables, shrimp, and dressing separately in airtight containers. Assemble just before serving to maintain optimal texture and freshness.

→ What vegetables can I substitute seasonally?

Fresh swaps include roasted sweet potato, bell peppers, zucchini, cucumber, shredded carrots, or massaged kale. The beauty of this bowl is its versatility—use whatever looks fresh and vibrant at your market.

→ Can I make this bowl spicy?

Certainly. Add red pepper flakes to the shrimp while sautéing, incorporate diced jalapeño into the vegetable mix, or whisk sriracha into the balsamic dressing for a spicy kick that complements the tangy flavors.